Corporate Chef

Overview:
Solina USA, is a proud Solina Group company, specializing in the creation of customized seasonings and sauces. We take pride in our four strategically located production facilities across the United States which empower us to deliver high-quality, innovative flavor solutions efficiently to our customers. Our focus is on catering to Quick Service Restaurants, Fast casual, Casual dining, and food manufacturers, where our commitment lies in providing exceptional flavor solutions tailored to their unique needs. Solina USA has a proven national reputation of providing an exceptional customer experience by providing a high-quality product at a cost-competitive price point. We create dynamic relationships where our creativity can be visible through our customers culinary vision making “Food Matter.”

 

SUMMARY OF POSITION

This position supports the Culinary and Kitchen Innovation in Eastvale to maximize the effectiveness of the Culinary R&D Team and develop innovative menu items. This individual will assist with recipe creation, recipe execution and development, manage tastings, and execution of food demonstrations for the Leadership Team. Coordinates schedules and development of kitchen staff and manages facilities for the Eastvale Center for Culinary to ensure gold-standard results in food preparation, sanitation, and organization.

Responsibilities:
Assists with recipe creation, recipe organization and successful and timely recipe development.

Assembles and executes recipes daily.

Coordinates and executes weekly tastings of new and focus menu items.

Primary responsibility for the Eastvale facilities sanitation, cleanliness, organization, and maintenance.

Coordinates and manages all special events hosted at the Solina and offsite as needed.

Manages Eastvale kitchen, including creating work schedules, labor expense and professional development, etc.

Demonstrates high standards of personal excellence by continually seeking ways to improve personal performance and setting & working to achieve stretch goals.

 

Qualifications:

· Associate degree in culinary arts or formal apprenticeship program.
· A minimum of 5 years’ culinary and kitchen operations experience.

 

PREFERRED QUALIFICATIONS

· Demonstrates a command of both classic and contemporary culinary methods and techniques with the ability to execute complex recipes.
· Ability to teach and demonstrate fundamental and advanced cooking skills.
· Experienced professional with a high degree of technical and professional culinary knowledge.
· Exemplifies strong leadership skills and can direct others' activity.
· Self-managing, well organized with strong multi-tasking abilities, time management and attention to detail skills.
· Engaging and articulate. Strong speaking/training presentation skills.
· Strong communicator with solid interpersonal, verbal, and presentation skills.
· Food Safety Certification preferred.
· Ability to organize and manage multiple projects under extreme deadlines and within specific parameters.
· Demonstrated ability to work collaboratively with a diverse team.
· Willingness to learn, while also contributing proactive strategies.

 

TRAVEL REQUIREMENTS

10-15%

Pay Range:
USD $60,000.00 - USD $75,000.00 /Yr.

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