The Culinary R&D Chef has four main responsibilities:

  1. Manage innovation processes, tests & implementation.
  2. Support Core and Seasonal Menu Development.
  3. Provide culinary support for the Training, Op Services, and Marketing teams in roll outs and events.
  4. Represent sweetgreen culinary brand both internally and externally.

 Manage Innovation Processes, Tests & Implementation

  • Create standards, recipes and systems to ensure the highest quality food and beverage operating practices.
  • Start and manage ongoing tests of equipment, utensils, packaging, merchandising, recipes & standards.
  • Validate and verify that all tools created and tested are complete, accurate and user friendly.
  • Work from the Culver City SG location as a cross-functional leader to support operations.

 Support Core and Seasonal Menu Development

  • Continued improvement of existing menu flavors, execution, nutrition & functionality.
  • Partner with supply chain, F&B analyst and farm liaison for seasonal menu development.
  • Create and prepare food that is aligned with our brand’s core values.
  • Conduct Research that will feed into our decision making processes for menu development.

 Provide culinary support for the Training, Op Services, and Marketing teams in roll outs and events.

  • Be on the ground “travel” for high level training & core menu rollouts.
  • Able to make decisions about food safety, nutrition and culinary operations.
  • Troubleshoot in stores when necessary to optimize processes & standards.
  • Support the creation of menus for events and functions, represent the department at these events.

 Represent sweetgreen culinary brand both internally and externally.

  • Conduct large group seminars & training sessions, present in a way that inspires.
  • Represent and reflect the brand’s core values at all times.
  • Comfortable in the public eye, confident in skills and abilities, able to verify and coach behaviors.

Desired Skills

  • Strong Organizational Skills
  • Deep knowledge of food, nutrition and healthAble to think critically to resolve issues
  • Able to use office and google based software, file sharing & spreadsheetsAble to influence and drive positive results

Desired Experience

  • 3+ years in corporate chef or culinary role  
  • Full service and/or fast casual restaurant management experience
  • High volume, standards focused kitchen management
  • Commissary or scratch cooking quick service company experience preferred
  • Certified Food Safety Manager
  • Nutrition knowledge and experience with diet restricted menus
  • Training and coaching experience
  • Business Travel experience
  • Experience presenting to large groups
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