Culinary Development Chef

Job Description

Job Summary:

Windows Catering is seeking a highly creative and independent Culinary Development Chef to lead culinary innovation and concept development. This role requires a forward-thinking professional who can take broad ideas and execute them fully from concept to delivery with minimal oversight. Ideal candidates bring a strong portfolio of creative culinary development, refined presentation skills, and the leadership to drive innovation from idea to implementation.

Primary Responsibilities:

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• Lead the creative development and execution of new menu concepts and culinary stations, including design, layout, and ingredient selection.
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• Independently develop and present full culinary stations, such as themed pasta bars, including multiple dish options, garnishes, finishes, and overall guest experience.
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• Design and test innovative recipes that align with seasonal trends, client preferences, and event requirements.
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• Coordinate with kitchen leadership and cross-functional teams to plan, prototype, and launch new food experiences.
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• Supervise food preparation and kitchen staff, ensuring quality, consistency, and creativity across all output.
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• Oversee equipment needs, production scheduling, and resource planning for new menu rollouts.
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• Participate in high-end tastings and presentations with clients and stakeholders.
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• Ensure compliance with all DOH and food safety regulations while promoting a clean, efficient kitchen environment.
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• Mentor junior team members in culinary innovation and fine dining standards.
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• Perform other duties as assigned.
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Qualifications & Requirements:

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• Graduate of a recognized culinary institution or equivalent high-level professional experience.
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• 7+ years of culinary experience, with at least 3 in a role focused on menu development or innovation.
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• Demonstrated ability to lead culinary design and execute new concepts independently.
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• Experience in high-end restaurants, luxury catering, or fine dining environments.
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• Strong understanding of kitchen layout, station design, and equipment needs for varied culinary applications.
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• Excellent presentation and communication skills for client-facing interactions.
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• Ability to lead under pressure while maintaining creativity and attention to detail.
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• Flexible schedule and availability for occasional off-premise events, including evenings and weekends.
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