Senior Research & Development Chef


Position Overview

The Culinary Edge is looking for an energetic, intelligent, and motivated chef to join our R&D team. The position is best suited for a highly passionate individual whose creativity in the kitchen comes from a thoughtful and analytical mind.

As a senior chef, you will lead junior team members through the development process and build strong relationships with clients. You’ll work with our strategists to create insights and menu innovation for the full spectrum of the restaurant industry, which includes start-ups, the country’s largest restaurant brands, and everything in between. Through problem-solving and critical thinking, you will develop compelling menus, recipes, and operations that link restaurants and food to consumers. You’ll live in a perpetual crash-course of developing new restaurants, with different parameters every time. You’ll juggle multiple projects, multiple clients, and multiple teams. You’ll be exposed to operations, sourcing, equipment, kitchen design, best practices, and strategy from every corner of the industry. Although this is an “R&D” chef job that doesn’t require restaurant hours, it is fast-paced and requires a great deal of passion, motivation, and commitment. It is not a prerequisite that you come with experience in strategy and consumer insights; however, an eagerness to learn, grow, and the ability to pull from a strong culinary foundation is a must.

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Requirements  

Hours 

  • 40-50 hours/week between the hours of 8:00 am – 6:00 pm (Monday – Friday)
  • Ability to travel

Required Experience, Skill Set, and Attributes

  • • University degree
  • Culinary degree preferable, but not required if the culinary foundation is strong
  • 5+ years of experience cooking in a professional kitchen and/or in R&D
  • Experience in managing people
  • Experience in product, menu, or recipe development
  • Experience in project or client-based work is a plus
  • Excited by new environments and new skills
  • Detailed driven, task oriented
  • Passionate about food
  • Flexible, easy-going, reliable, and demonstrating a professional demeanor
  • Ability to take direction well, ask questions, and work independently and efficiently
  • Strong written and verbal communication skills
  • Resourceful and interested in the latest industry news, food blogs, websites, and trends
  • Comfort with MS Office and Mac OS

Responsibilities 

Leadership

  • Contribute to the strategic and operational vision and direction of the Culinary Team
  • Mentor other chefs and facilitate their growth
  • Inspire the TCE team, clients, and everyone around you
  • Contribute to company culture and vision

Project Work 

  • Immerse in client operations, materials and marketplace to synthesize operational/culinary strengths and weaknesses
  • Collaborate with internal teams to fully understand and consider clients brand, menu, operations, and staffing models
  • Conduct menu and industry research in the field, online and through assessments
  • Ensure the feasibility and relevance of creative outputs
  • Assist with production and delivery of client presentations including strategy, menu creative, operations, and analytics
  • Create unique operational and development parameters for each project
  • Source ingredients and equipment
  • Test and develop recipes in the TCE R&D kitchen
  • Produce best-in-class documentation of recipes and operating materials
  • Execute food production and client tastings
  • Conduct training sessions for client leadership and restaurant openings

Client Management

  • Act as culinary liaison and point person for culinary and operational matters
  • Support client and project managers in communicating with clients
  • Garner trust, promote and develop longstanding relationships

Admin

  • Develop and maintain relationships with vendors and manufacturers
  • Effectively work with the culinary team to maintain a clean and organized kitchen and storage areas
  • Participate in the selection and hiring of new culinary team members and intern
  • Occasional travel is required

Interested Candidates

Please send a resume and introduction letter explaining your interest in working with us to jobs@theculinaryedge.com

Research & Development Chef


Position Overview

The Culinary Edge is looking for an energetic, intelligent, and motivated chef to join our R&D team. The position is best suited for a highly passionate individual whose creativity in the kitchen comes from a thoughtful and analytical mind.

Through problem-solving and critical thinking, you will develop compelling menus, recipes, and operations that link restaurants and food to the consumer. Your work will span from restaurant start-ups to the country’s largest restaurant brands. You’ll live in a perpetual crash-course of developing new menu items and kitchen operations, with different parameters every time. You’ll juggle multiple projects, multiple clients, and multiple teams. You’ll be exposed to sourcing, equipment, best practices, and strategy from every corner of the industry. Although this is an “R&D” chef job that doesn’t require restaurant hours, it is fast-paced and involves passion, motivation, and commitment. It is not a prerequisite that you come with experience in strategy and consumer insights; however, an eagerness to learn, grow, and the ability to pull from a strong culinary foundation is a must.

Read More

Requirements  

Hours 

  • 40-50 hours/week between the hours of 8:00am6:00pm (Monday – Friday)
  • Ability to travel

Required Experience, Skill Set, and Attributes

  • 3+ years of experience cooking in a professional kitchen, preferably a mix of fine dining, casual and quick service
  • Culinary degree preferable, but not required if the culinary foundation is strong
  • University degree a plus
  • Experience in managing food production, creating and completing prep lists, ordering ingredients, prioritizing and delegating kitchen tasks
  • Strong written and verbal communication skills
  • Comfort with MS Office and Mac OS
  • Detailed driven, task oriented
  • Excited by new environments and new skills
  • Passionate about food
  • Ability to take direction well, ask questions, and work independently and efficiently
  • Resourceful and interested in the latest industry news, food blogs, websites and trends
  • Flexible, easy-going, reliable, and demonstrating a professional demeanor

Responsibilities 

Note: It is not mandatory that applicants have current experience with the below tasks. These are tasks that an R&D chef will grow into after extensive on-the-job training.

Project Work

  • Develop recipes in TCE R&D kitchen
  • Produce best-in-class documentation of recipes and operating materials
  • Execute food production and client tastings
  • Conduct training sessions to review recipes
  • Immerse in client operations, materials and marketplace to synthesize operational/culinary strengths and weaknesses
  • Collaborate with internal teams to fully understand and consider clients brand, menu, operations, and staffing models
  • Ensure feasibility of creative work
  • Assist with production and delivery of presentations to clients
  • Create unique operational and development parameters for each project
  • Source ingredients and equipment

Client Management 

  • Act as culinary liaison and point person for culinary and operational matters
  • Support client and project managers in communicating with clients
  • Garner trust, promote and develop a longstanding relationship

Admin

  • Develop and maintain relationships with vendors and food manufacturers
  • Effectively work with the culinary team to maintain a clean and organized kitchen and storage areas
  • Participate in the selection and hiring of new culinary team members and interns
  • Conduct menu and industry research in the field, online and through assessments
  • Occasional travel is required

Interested Candidates

Please send a resume and introduction letter explaining your interest in working with us to jobs@theculinaryedge.com

Research & Development Chef


Position Overview

The Culinary Edge is looking for an energetic, intelligent, and motivated chef to join our R&D team. The position is best suited for a highly passionate individual whose creativity in the kitchen comes from a thoughtful and analytical mind.

Through problem-solving and critical thinking, you will develop compelling menus, recipes, and operations that link restaurants and food to the consumer. Your work will span from restaurant start-ups to the country’s largest restaurant brands. You’ll live in a perpetual crash-course of developing new menu items and kitchen operations, with different parameters every time. You’ll juggle multiple projects, multiple clients, and multiple teams. You’ll be exposed to sourcing, equipment, best practices, and strategy from every corner of the industry. Although this is an “R&D” chef job that doesn’t require restaurant hours, it is fast-paced and involves passion, motivation, and commitment. It is not a prerequisite that you come with experience in strategy and consumer insights; however, an eagerness to learn, grow, and the ability to pull from a strong culinary foundation is a must.

Read More

Requirements  

Hours 

  • 40-50 hours/week between the hours of 8:00am6:00pm (Monday – Friday)
  • Ability to travel

Required Experience, Skill Set, and Attributes

  • 3+ years of experience cooking in a professional kitchen, preferably a mix of fine dining, casual and quick service
  • Culinary degree preferable, but not required if the culinary foundation is strong
  • University degree a plus
  • Experience in managing food production, creating and completing prep lists, ordering ingredients, prioritizing and delegating kitchen tasks
  • Strong written and verbal communication skills
  • Comfort with MS Office and Mac OS
  • Detailed driven, task oriented
  • Excited by new environments and new skills
  • Passionate about food
  • Ability to take direction well, ask questions, and work independently and efficiently
  • Resourceful and interested in the latest industry news, food blogs, websites and trends
  • Flexible, easy-going, reliable, and demonstrating a professional demeanor

Responsibilities 

Note: It is not mandatory that applicants have current experience with the below tasks. These are tasks that an R&D chef will grow into after extensive on-the-job training.

Project Work

  • Develop recipes in TCE R&D kitchen
  • Produce best-in-class documentation of recipes and operating materials
  • Execute food production and client tastings
  • Conduct training sessions to review recipes
  • Immerse in client operations, materials and marketplace to synthesize operational/culinary strengths and weaknesses
  • Collaborate with internal teams to fully understand and consider clients brand, menu, operations, and staffing models
  • Ensure feasibility of creative work
  • Assist with production and delivery of presentations to clients
  • Create unique operational and development parameters for each project
  • Source ingredients and equipment

Client Management 

  • Act as culinary liaison and point person for culinary and operational matters
  • Support client and project managers in communicating with clients
  • Garner trust, promote and develop a longstanding relationship

Admin

  • Develop and maintain relationships with vendors and food manufacturers
  • Effectively work with the culinary team to maintain a clean and organized kitchen and storage areas
  • Participate in the selection and hiring of new culinary team members and interns
  • Conduct menu and industry research in the field, online and through assessments
  • Occasional travel is required

Interested Candidates

Please send a resume and introduction letter explaining your interest in working with us to jobs@theculinaryedge.com

Human Resources and Operations Manager


Position Overview

This managerial position is focused on supporting the needs of both The Culinary Edge and it’s sister company Starbird Chicken. Keeping the office infrastructure of TCE and Starbird operating smoothly, managing employee’s benefits and human resource needs and helping to guide the hospitality services of the company are the essence of the position. Results are achieved through intelligent, professional and practical communication, management and leadership skills. Major areas of responsibility will be recruiting, training, compensation and employee relations.

The candidate will have the ability to think objectively about problems, being fact-based and experienced at delivering thoughtful solutions, and being reliable and accountable to everyone in the company. The position relies on strong communication and multi-tasking skills to juggle the soft and hard sides of the role and the humanness of relating to both staff and guests.

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Responsibilities 

Employee Management 

  • Lead the functional side of onboarding such as company introduction, payroll and tax paperwork and benefits enrollment
  • Maintain employee files
  • Track employee review schedules and assist the team with timing
  • Assist with employee management issues and training communication

Manage Payroll 

  • Approach the job with the highest level of integrity and confidentiality
  • Conduct payroll process oversight accurately and on time
  • Troubleshoot issues with employees’ pay or benefits

Manage HR Payroll 

  • Manage the recruiting efforts and hiring process for employees
  • Support the team in supervising coordinators and interns as needed
  • Be a mentor and support to younger staff

Support The Team 

  • Be a go-to person for the company in managing our building, individual benefits, representing the company to government agencies and other companies
  • Manage contracts, agreements and work with repair people and other service firms
  • Be self-motivated and proactive in being resourceful and transparent in your efforts

Lead all TCE and Starbird HR administrative tasks

  • Manage full lifecycle of all personnel files, benefits administration, employee relations
  • Assist the CEO and the Director of Operations of Starbird with HR support

Manage and support Operations Assistant for facilities support

  • Manage teams in charge of the upkeep of the space and property
  • Continue to foster a culture of hospitality by leading the TCE F/B program
  • Maintain the vision and maintenance for the physical space

Interested Candidates

Please send a resume and introduction letter explaining your interest in working with us to jobs@theculinaryedge.com

Senior Strategist


Position Overview

Are you a passionate storyteller?
Do you plan all your vacations around your meals?
Do you feel personally connected to the brands you follow on Instagram?
Did you answer yes to all of the above? Then we’d like to meet you.

The Culinary Edge is looking for a Senior Strategist to join our team. We are seeking a multi-talented professional who is practiced in developing strategies and tactics. We want someone who loves thinking objectively about challenges and is fact-based and research savvy. Most importantly, we want someone who is excited to create food and beverage solutions that fulfill clear business objectives for some of the world’s leading brands.

The Senior Strategist will exhibit strong leadership skills and is responsible for spearheading projects with our clients. A Senior Strategist at The Culinary Edge is insightful, empathetic and collaborative — a big thinker who drives our internal vision and the visions of our clients.

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Who We Are

We are a small, entrepreneurial, culinary-curious food and beverage innovation agency in San Francisco. Our working environment is fun, fast-paced, demanding and rewarding. We are grounded, realistic, and collaborative, expecting nothing but the very best from each member of our team and our company as a whole. Our collective experience is global and deep, and we are looking for someone who can bring strong communications, solid ideas and a fresh perspective on solutions and storytelling. Our clients range from Starbucks to startups. Noteworthy brands include Jack In The Box, Roam Burger, Veggie Grill, Hyatt, Marriott, Panda Express, Which Wich and many others that you’ve enjoyed meals at over the years.

Your Experience And Skills

  • Outstanding verbal and written communication skills
  • Passionate storytelling skills, capable of owning client projects and strategy presentations
  • Can confidently guide and work directly with client teams — including C-Suite members
  • Able to build strong professional and interpersonal relationships
  • Strong leadership abilities
  • Well-practiced in designing and presenting information
  • A demonstrated ability to lead strategic thinking and establish frameworks
  • A deep understanding of consumer trends — their business implications and the difference between a trend and a fad
  • Capacity to perform marketplace research coupled with the ability to synthesize the information into clear findings and presentable content
  • An energetic personality with an empathetic nature — you are inspirational, intellectually curious, and easy-going with a sense of humor
  • An appreciation for design, aesthetics, and art
  • An ability to relate to, understand and weigh the interests of a variety of audiences simultaneously
  • Flexibility working in an ambiguous and dynamic environment — you’re comfortable with non-hierarchical organizations
  • A willingness to get your “hands dirty” and the mental dexterity to transition back and forth between disparate projects
  • Love for details, but not so much that they paralyze you
  • Resiliency, flexibility, adaptability and team focus are your hallmarks
  • A mind for systems and process — you lead with your brain and let your emotions follow
  • Confidence in expressing your own opinions and a willingness to accept critique and feedback gracefully

What your first six months may look like:

  • Creating an agenda for a client kickoff meeting, including key objectives and discussion questions
  • Participating in client kick-off meetings, including gathering inputs and synthesizing them into a coherent and concise memo to be shared internally and with the client
  • Establishing objectives for and conducting competitive and aspirational marketplace landscape research and synthesizing findings into presentable client materials
  • Participating (beyond a note-taking role) in ideation sessions — generating responses to “How might we…” style prompts and streamlining content into relevant buckets
  • Developing a system for how we collect, organize and locate our visual assets
  • Becoming the go-to for designing mood boards and visual inspiration slides for our client projects
  • Inheriting key objectives and focus areas for a marketplace tour and owning the process, including attending the tour, objectively gathering insights, prompting client participation and supporting the synthesis of inputs gathered on the tour
  • Writing presentable content to be included in client deliverables, including findings from marketplace research, brand and menu pillars and concept, and positioning statements
  • Copy-editing content to be delivered externally; taking the initiative to thoroughly proof a deck before rather than waiting to be asked
  • Being a sponge — learning our process and project phases inside and out, asking many questions, understanding our systems and workflow, being proactive, reading every deck delivered to a client (whether or not you had anything to do with it)…

What your first six months to a year may look like:

  • Leading a project in its entirety with the support of other Strategists and Interns
  • Creating a presentation, from a design and storytelling standpoint, and owning content creation
  • Presenting strategy to C-suite executives and leading culinary showings in our offices
  • Supporting the Marketing and Business Development teams with writing, reviewing or creating a project scope or marketing collateral
  • Synthesizing findings from immersions and client marketplace tours into salient takeaways that will establish a framework for the rest of the project
  • Overseeing a client marketplace tour from establishing objectives and focus areas, to locations, timing, and logistics, to attending and synthesizing inputs collected
  • Establishing the 2×2 that positions our client relative to their competitors, given the project objective and goals
  • Developing brand and/or menu pillars for our clients and supporting the team in generating pillars, writing supporting content and other related tactics
  • Writing menu category strategies and generating on-brand, operationally sound menu item creative

Interested Candidates

Please send a resume and introduction letter explaining your interest in working with us to jobs@theculinaryedge.com

Culinary Intern


Position Overview

Working beside professional chefs and project managers, the culinary intern is an integral member of the kitchen team and will gain hands-on experience in menu development, recipe formulation, facilities management, and the day-to-day operations of an active test kitchen. The intern’s time is split between hands-on kitchen work, procurement, and culinary-related administrative tasks. They assist the kitchen team by prepping ingredients, maintaining the kitchen space, equipment and supplies, and entering recipes into our recipe database. They also contribute to the creation of kitchen/ restaurant operations materials and creative culinary development and conduct research on ingredients, packaging, vendors, and concepts.

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Your Experience And Skills

  • Ability to make excellent food, even with less-than-ideal or limited ingredients
  • Equally confident and comfortable creating food in a test kitchen, a fine diningrestaurant or in a quick service facility
  • You understand and can manage recipe documentation
  • Strong written and verbal communication, professional demeanor
  • Able to manage heavy workload, prioritize well and meet deadlines
  • Resourceful, flexible and able to creatively solve problems
  • Proactive and reliable to fellow team members and managers
  • Impeccable attention to detail and minimal errors
  • Passionate about food, cooking, trends and dining
  • You are a team player, flexible, easy-going and you have a sense of humor

Sample Responsibilities Of The Culinary Intern

  • Support chefs and project team on client projects
  • Develop recipes and menu items independently for client projects. Includes food,ingredient and menu preparation
  • Accurately formulate, test and document all recipes and formulations using standardforms and procedures, including entering recipe data in Chef Tec software
  • Responsible for managing your schedule, and knowing the kitchen production and client deliverable schedule
  • Shop and run errands for ingredients, supplies and materials
  • Shipping and receiving ingredients
  • Assist in the creation of kitchen operations materials for client projects
  • Research ingredients, vendors, equipment, packaging, and restaurant and culinary concepts
  • Maintain cleanliness of work station, storage area and kitchen

Table Stakes

  • University degree; culinary school a plus
  • Minimum of 1-2 years experience in a professional restaurant kitchen is a must:  Everyone on the kitchen team must possess a deep understanding of the operational and business challenges that our clients encounter in order to successfully contribute to the work that we do.
  • A strong working knowledge of both Microsoft and Mac office suites
  • Ability to work on-site at our San Francisco test kitchen, located in the SOMA neighborhood

Mentor

Research & Development Chef

Hours

Hours may be different every week and are flexible, but an average week may be five days a week, Monday through Friday from 8am to 6pm for a total of approximately 35 hours per week.

Internship Term

Six (6) months

Earliest Start Date

April 1, 2018

Compensation

Hourly

About Us

The Culinary Edge is a culinary consulting firm serving the entire spectrum of the food-service industry, from start-up entrepreneurs to multi-unit national chains.

Interested Candidates

Please send a resume and introduction letter explaining your interest in working with us to jobs@theculinaryedge.com

Strategy Intern


Position Overview

Due to the broad scope of our business, The Culinary Edge requires a wide-ranging skill set and professional demeanor from the strategy intern. The intern contributes to projects at many stages, from creative, to development, through launch. This could mean joining creative teams in brainstorming sessions or participating in researching food and dining trends. Depending on the project calendar, it could also mean attending client meetings or interviews and capturing and disseminating notes. The strategy intern may also gain experience in the creation of kitchen and restaurant operations materials and the sourcing process. Additionally, our strategy intern may perform light administrative duties such as guest hospitality, space management, operations tasks, and running errands.

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Your Experience And Skills

  • Design-focused with advanced written/visual presentation skills, and ability to quickly adapt to new technology or programs
  • Strong written and verbal communication, professional demeanor
  • Able to manage heavy workload, prioritize well and meet deadlines
  • Resourceful, flexible and able to creatively solve problems
  • Systems and process oriented
  • Proactive and reliable to fellow team members and managers
  • Impeccable attention to detail and minimal errors
  • Passionate about food, trends and hospitality

Sample Responsibilities Of The Strategy Intern

  • Support project and creative teams on client projects, including writing, copyediting, proofing deliverables, and providing consumer research support
  • Research industry trends, periodicals and PR
  • Notes capturing and dissemination for food tours, creative ideation sessions and meetings
  • Assist in the creation of kitchen operations materials for client projects
  • Research ingredients, vendors, equipment, and packaging
  • Shop and run errands for ingredients, supplies and materials
  • Coordinate reception, hospitality and meals for client meetings, general guest hospitality
  • Set up and prepare conference room and kitchen for client meetings, showings and presentations. Clean up afterwards.
  • Support kitchen and project team during client showings including setting up all supplies and service ware, running dishes from kitchen to showing room, bussing dishes, cleaning up after showings

Table Stakes

  • University degree; culinary school a plus
  • A strong working knowledge of both Microsoft and Mac office suites
  • Ability to work on-site at our San Francisco test kitchen, located in the SOMA neighborhood

Mentor

Project Manager

Hours

Hours are flexible may differ week to week. Interns work normal office hours and total approximately 32 hours per week.

Internship Term

Six (6) months

Earliest Start Date

Internships begin in March and September.

Compensation

Hourly

About Us

The Culinary Edge is a culinary consulting firm serving the entire spectrum of the food-service industry, from start-up entrepreneurs to multi-unit national chains.

Interested Candidates

Please send a resume and introduction letter explaining your interest in working with us to jobs@theculinaryedge.com