R&D Head Chef

R&D Head Chef

R&D Head Chef responsibilities include true team leadership, knowledge of the market, break through ideas for different dishes/formats/styles of cuisine, passion for developing 'innovative' recipes, old and modern techniques, understanding the power of every ingredient, organization, optimizing stock to minimize food costs, P&L, delegation, and good energy

About ALMG Hospitality, LLC

ALMG Hospitality has been leading the LA Korea-town's culinary scene with unique F&B concepts since 2012. Pop-up brands 'Oppa Juicery' and 'Milk Tavern' were sensational hits featured and aired nationwide on NBC Today Show, Food Network, Travel Channel, and many more. Proudly one of the best localizer of K-food content in the United States - successfully opening Korea's most loved street food franchise 'Yup Dduk' in multiple locations in SoCal since 2015, and our own Korean breakfast sando 'Egg Tuck', and Korea's favorite dessert bread concept 'Calic Bread' spreading nationwide. Our goal is to keep on building exceptional and iconic F&B experiences around wherever we are as our journey continues.

Description

Achieve brand and company goals inclusive of new product development, existing recipe and procedure optimization, and supporting commercialization and culinary operations training. Develop standards, processes and tools to assist in delivering consistent culinary products. Guide and support culinary team in the implementation and adherence of brand standards, processes and systems. Calculate and present ingredient and product costing and labor to ensure they meet target ranges. Conduct yield, shelf life, and performance analysis tests for all new and current ingredients under review. Constantly seek to learn and adapt new tools and techniques. Design and execute cost-containment strategies, particularly regarding recipe costing, menu pricing, and labor monitoring to maximize business efficiency. Participate in management and personnel meetings. Maintain high standards of quality control, service, hygiene, and health & safety. Allocate 2 hours per week to planning. Focus on systematically and effectively communicating all restaurant related goals and success factors to leadership and team members.

Qualifications

• Experience in pizza and pasta making in a full-service Italian restaurant
• Culinary school or program graduate or minimum of Five (5) years of experience in food development, R&D, or related work/education combination
• Experience with product development and R&D is essential, ideally in CPG, foodservice and/or restaurant environment
• Ability to take ownership of tasks and projects, displaying a consistent sense of urgency to find a solution, and diligent follow through to completion
• Ability to work extended periods of time on your feet and be able to lift 50 lbs
• Experience leading direct reports, and desire to coach and develop team members
• Flexibility to take direction and innovation with the team
• Projects warmth, enthusiasm, honesty, and optimism that attracts and energizes others
• Understanding of basic retail P&L principles, including the specific levers that drive sales and profitability
• Valid CA Food Manager certificate
• Must be eligible to work in the U.S.
• Proficient in Google Suite, MS Office, Task management software
• Fluent in English- verbal and writing, fluent in Korean preferred
• Embody our core qualities of friendliness, delight and promptness
• The desire and ability to work in a fast-paced environment
• Strong relationship building communication skills
• Comfortable providing and receiving feedback to achieve goals

Benefits

• Competitive Wages
• Paid Vacations
• Medical, Dental and Vision Insurance (Silver Base Plan)
• 401(k) Matching up to 5%
• All Major Holidays Observed
• Employee Meals provided
• Flexible Schedule for Restaurant positions
• Career Growth Opportunity within Hospitality Industry

Salary: $65,000 - $80,000 per year