Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $85,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) with Company Match
Paid Time Off
Paid holidays
Professional Development
Job Description
Whitsons Culinary Group is a leading food service management company specializing in providing high-quality culinary solutions and dining experiences. With operations that span across various sectors including educational institutions, corporate dining, healthcare facilities, and entertainment venues, Whitsons is committed to innovation, quality, and exceptional customer service. The company prides itself on its collaborative approach and dedication to delivering meals that not only meet nutritional standards but also exceed expectations in flavor and presentation. Known for its comprehensive culinary service programs, Whitsons leverages a team of expert chefs, nutritionists, and operations professionals to tailor dining solutions that align with client needs... Show More
Job Requirements
- Bachelor’s degree in culinary arts, food science, or related field preferred
- minimum 5 years of experience in culinary production leadership roles
- demonstrated ability to manage large culinary teams and complex production schedules
- thorough understanding of food safety regulations and compliance
- experience with recipe scaling and cost analysis
- excellent problem-solving and decision-making skills
- ability to work flexible hours including shifts
- strong attention to detail and commitment to quality
- capability to train and mentor staff effectively
Job Qualifications
- Proven experience in large-scale culinary production
- skilled in recipe development and menu execution
- strong leadership and team management abilities
- knowledge of food safety standards including USDA, HACCP, GMP
- expertise in cost control and inventory management
- ability to conduct sensory evaluations and organoleptic testing
- experience collaborating with cross-functional teams
- strong communication and organizational skills
- culinary degree or equivalent professional training
- proficiency in managing production staff and operations
Job Duties
- Lead all culinary production activities to ensure recipes are executed to specification, at scale, and with consistent quality
- supervise culinary and production teams during all shifts, ensuring adherence to production plans, SOPs, and safety standards
- maintain daily oversight of batch cooking, assembly, portioning, seasoning, and culinary technique
- ensure accurate interpretation of culinary direction into manufacturable processes
- develop, refine, and scale recipes for Culinary Services programs in partnership with R&D and the Director of Culinary
- evaluate recipe yields, flavors, textures, and overall product quality
- implement corrective actions when needed
- ensure recipes meet nutritional, cost, and operational requirements including allergen and ingredient standards
- conduct organoleptic testing, shelf-life reviews, ingredient assessments, and sensory evaluations
- hire, train, supervise, and evaluate culinary production staff
- maintain staffing levels appropriate for production needs while managing labor within budget
- provide daily coaching, skill development, and performance feedback to culinary team members
- ensure high morale, strong teamwork, and consistent communication across shifts
- manage culinary-related inventory including proteins, produce, spices, and specialty ingredients
- ensure proper rotation (FIFO), storage, and utilization of ingredients to minimize waste
- work with Procurement and Warehouse teams to align ordering, deliveries, and product quality
- support food cost analysis, BOM development, yield tracking, and cost control initiatives
- ensure all culinary operations comply with USDA, HACCP, GMP, sanitation, allergen control, and safety standards
- partner with QA teams on corrective actions, audits, and continuous improvement initiatives
- conduct routine quality checks throughout production
- document non-conformities and improvements
- maintain kitchen and production environments that meet Whitsons' cleanliness and safety expectations
- collaborate with Production, Warehouse, R&D, QA, Logistics, and Planning teams to support successful daily operations
- partner with the Berkeley GM on operational enhancements, equipment needs, and process improvements
- work with R&D and Sales teams to support customer presentations, sampling, and product launches
- assist in developing and documenting specifications, process steps, and culinary standards for Culinary Services
- provide culinary expertise and adjustments for client needs, customer programs, or product improvement opportunities
- communicate menu adjustments and production requirements clearly to all relevant teams
- support customer taste panels, demonstrations, and technical reviews, as needed
- provide daily observations and suggestions to Culinary leadership regarding improvements and operational opportunities
- maintain documentation for recipe changes, ingredient evaluations, yield analysis, and culinary testing
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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