The R&D Produce Chef leads the development and execution of innovative produce offerings in collaboration with the Executive R&D Chef. This role is responsible for creating menu concepts focused on fresh fruits, vegetables, salads, prepared foods, sauces, etcetera and seasonal Limited-Time Offers (LTOs), driving culinary innovation, supporting operational growth, and maintaining industry best practices. The R&D Produce Chef will also assist with catering opportunities, presentations, training initiatives, and special culinary projects across the organization.

Primary Responsibilities

• Partner with the Executive R&D Chef to develop and launch new products, create seasonal and Limited- Time Offerings.
• Research emerging culinary and produce trends, then translate these concepts into scalable commercial recipes
• Conduct kitchen trials, including in-store testing, quality evaluation, and performance tracking to support future menu decisions.
• Support culinary operations and assist the Executive R&D Chef with company-wide initiatives and special projects such as client presentations, catering opportunities, product demonstrations, and special events. 
• Develop and lead culinary training programs for Regional Managers, Regional Directors and Franchisees on the preparation techniques, product specifications, portion control and plating/presentation standards
• Ensure all product development aligns with operational efficiency, profitability goals, and brand standards.
• Lead and collaborate with QA on Safety Culture and Steritech implementation as well as sanitation, food safety practices, maintaining product quality and shelf life.   

Secondary Responsibilities

• Perform additional duties and special projects as assigned.

Required Skills & Abilities

• Strong knowledge of produce preparations, presentation, and food safety standards within the grocery prepared foods industry.
• Proven ability to develop innovative menu items while balancing operational efficiency and commercial growth.
• Excellent communication, leadership, and training skills with the ability to effectively mentor and develop others.
• Strong organizational and project management abilities.
• Ability to work independently and manage multiple priorities in a fast-paced environment.
• Flexibility to travel frequently, including overnight stays, multi-day trips away from home and work extended hours as business needs require.

Education & Experience

• 3–5 years of produce or fresh experience within the grocery industry required.
• Demonstrated success training and mentoring of team members, Franchisees and Operators.
• Proven ability to independently operate and manage a produce kiosk.
• Comprehensive understanding of culinary operations and product development in the fresh/produce grocery sector.

Physical Requirements

• Prolonged periods of standing, food preparation, and working in kitchen environments.
• Occasional desk work and computer use.
• Ability to lift up to 15 pounds as needed.
• Ability to travel up to 50% of the time.