Overview The Sous-Chef plays a hands-on role in bringing our culinary vision to life through kitchen-based experimentation, gold standard development, and MVP support. Working closely with the Executive Chef and innovation partners, the Sous-Chef helps execute food concepts with creativity, discipline, and a commitment to quality and consistency. This role is key to maintaining culinary standards and translating food inspiration into compelling, testable ideas across platforms and formats. Responsibilities • Support Gold Standard Creation: Assist in the design and execution of gold standard dishes for new culinary platforms in RTE, RTC, and AFH formats. • Conduct Kitchen Trials & Prep Testing: Prepare and document small-batch prototypes for MVP development and consumer or internal evaluation. • Collaborate Cross-Functionally: Work with Product Developers, Food Technologists, and Design to help translate chef concepts into scalable food forms. • Maintain Culinary Integrity: Ensure every output reflects the culinary vision in taste, texture, visual appeal, and prep experience. • Document & Codify Processes: Record recipes, prep steps, and technical notes to support handoff to development and manufacturing teams. • Assist in External Chef Collaboration: Support engagements with external chefs or culinary schools through joint sessions, test kitchens, or food jam events. Success in This Role Looks Like: • Consistent execution of gold standards across culinary platforms. • Prototypes that capture the creative vision while enabling technical translation. • Smooth handoff to Product Development and Food Tech teams. Qualifications • 5–8 years in culinary innovation, commercial kitchens, or food service product development, with an understanding of structured and corporate environment. • Strong knife skills, recipe development, and plating ability. • Passion for innovation and cross-functional collaboration. • Comfortable working in an agile, high-paced test kitchen environment. • Culinary degree preferred.