Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
competitive salary
performance-based incentives
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
vacation days
Employee Discounts
Career growth opportunities
Job Description
Goode Company is a celebrated culinary establishment that has been a staple in the Texas food scene since 1977, founded by Jim Goode. With a rich heritage steeped in the smoky, savory traditions of Texas barbecue and the vibrant flavors of the Gulf Coast, the company has grown from a humble barbecue house into a renowned restaurant group that honors a diverse blend of cultures and cuisines. This dedication to authenticity and quality is evident in every aspect of their operation, from hand-blended sauces and spices to their close relationships with ranchers, fishermen, and farmers who supply fresh, sustainable ingredients.... Show More
Job Requirements
- Bachelor’s degree in culinary arts, food science, or a related field preferred
- Minimum of 5–10 years of experience in a high-volume kitchen, food manufacturing, or R&D environment
- Experience in new product development, menu innovation, and commercialization
- Strong culinary creativity and knowledge of global cuisines and cooking techniques
- Understanding of food science and product formulation
- Knowledge of food safety regulations including FDA, USDA, HACCP
- Ability to translate restaurant-quality recipes into scalable products
- Proficiency with kitchen equipment and food preparation methods
- Excellent project management and communication skills
- Ability to work collaboratively in a fast-paced environment
- Ability to work in test kitchens, production facilities, and corporate office settings
- Frequent standing, lifting, and handling of food products and kitchen equipment
- Willingness to travel for supplier visits, culinary expos, and product launches
Job Qualifications
- Bachelor’s degree in Culinary Arts, Food Science, or a related field (preferred)
- Minimum of 5–10 years of experience in a high-volume kitchen, food manufacturing, or R&D environment
- Experience in new product development, menu innovation, and commercialization
- Strong culinary creativity and deep knowledge of global cuisines, flavor profiles, and cooking techniques
- Understanding of food science, ingredient functionality, and product formulation
- Knowledge of food safety regulations (FDA, USDA, HACCP, etc.)
- Ability to translate restaurant-quality recipes into scalable foodservice or retail products
- Proficiency in kitchen equipment, food preparation techniques, and operational efficiencies
- Excellent project management, problem-solving, and communication skills
- Ability to work collaboratively in a fast-paced, cross-functional environment
Job Duties
- Conceptualize, develop, and test new recipes, menu items, and food products for restaurants, concessions, events and retail
- Experiment with ingredients, flavors, cooking techniques, and presentation styles to enhance product offerings
- Ensure recipes and formulations align with brand identity, nutritional guidelines, and cost parameters
- Adapt global and emerging food trends into innovative, scalable culinary solutions
- Conduct food trend analysis, competitive benchmarking, and consumer research to identify opportunities for innovation
- Collaborate with marketing, sales, and insights teams to understand customer preferences and develop relevant offerings
- Partner with operations and supply chain teams to ensure consistency, scalability, and efficiency in production
- Collaborate with culinary operations team and location management teams to maintain food safety and compliance standards
- Align with brand team, photographers and stakeholders for photo shoots, website work and all related collateral
- Lead and mentor culinary teams in R&D initiatives, fostering a culture of creativity and excellence
- Develop training materials and conduct sessions for kitchen staff on new products, cooking methods, and presentation techniques
- Provide guidance on kitchen equipment, food preparation methods, and process improvements
- Develop recipes with a focus on cost-effectiveness, ingredient availability, and production feasibility
- Conduct yield analysis, portion control, and food cost assessments to optimize profitability
- Ensure adherence to food safety, allergen management, and labeling regulations
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
OysterLink connects hospitality employers and applicants.
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