Culinary Services Chef - Berkeley

SUMMARY

The Culinary Services Chef is responsible for leading all culinary production activities, recipe execution, flavor development, quality standards, and culinary excellence within the Culinary Services operation. This role ensures that all products produced at the Berkeley Culinary Center meet Whitsons’ expectations for taste, consistency, quality, compliance, and customer satisfaction.

The Culinary Services Chef oversees daily culinary production teams, drives menu and recipe development for Culinary Services programs, ensures adherence to specifications and cost parameters, and partners with Production, R&D, QA, and Operations leadership to improve processes, optimize yields, and elevate product quality. This position is instrumental in strengthening culinary standards across large-scale manufacturing while supporting innovation and continuous improvement.

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES

Leadership & Culinary Operations Oversight

• 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.

Recipe Development, Menu Execution & Product Quality

• 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.

Production Team Management

• 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.

Inventory, Purchasing & Cost Control

• 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.

Quality Assurance, Sanitation & Compliance

• 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.

Cross-Functional Collaboration

• 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.

Client, Program & Stakeholder Support

• 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.

Additional Duties and Responsibilities

• 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.

This role offers a salary range of $70,000 – $85,000 annually, based on skills, experience, and location. Employees also receive a comprehensive benefits package including health, dental, vision, 401(k) with company match, generous PTO, and paid holidays.

Qualifications

REQUIRED QUALIFICATIONS AND COMPETENCIES

Education

• Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, Foodservice Management, Marketing, or a related field required.
• Advanced degree or industry certification (PMP or similar) preferred.

Experience

• 3–5 years of experience in project management, foodservice operations, culinary management, or a related discipline.
• Experience in culinary, food manufacturing, or large-scale foodservice environments strongly preferred.
• Demonstrated success managing multiple projects across cross-functional teams.

Skills & Competencies

• Strong communication, presentation, and interpersonal skills.
• Excellent organizational and time management abilities.
• Ability to lead initiatives and influence stakeholders without formal authority.
• Working knowledge of culinary concepts, menu development, and food production processes.
• Analytical skills to interpret performance data, trends, and operational metrics.
• Proficiency in Microsoft Office Suite; familiarity with project management tools (Asana, Monday.com, Smartsheet, or similar).
• Strong problem-solving, attention to detail, and execution focus.