This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Position Description:
Culinary Chef Consumer Brands - Pleasanton, CA
Competition Overview:
Calling all aspiring chefs! Chefs all over the country will battle for a full-time position on the Safeway Culinary Kitchens team. The state-of-the-art Safeway Culinary Kitchens develops innovative food products tailored to its shoppers who are seeking simple, healthier and convenient meals.
Submit your resume and original all-natural skillet meal recipe for a chance to join the Safeway Culinary Kitchens team! Not only will the winner receive a job, the winner's skillet meal will be added to Safeway's 100% natural Open Nature product line and sold in stores nationwide!
Key Responsibilities include, but are not limited to:
-Assist executive chefs, product developers and food technologists in the development of gold standards and prototypes on assigned projects.
-Function as a resource within Safeway for translating relevant Culinary trends into commercially viable concepts / applications / products. Develop prototypes to demonstrate concepts.
-Provide hands on Culinary input and prototypes to all assigned development projects, participate in identifying new product opportunities and provide Culinary training and expertise to assist the Product Development teams. Work with Product Development to translate all the Culinary direction into commercially viable products that can be produced in our internal or co-packer plants.
-Function as a Culinary resource in Public Relations, Print, online and public marketing events.
Qualifications:
-Associate Degree in Culinary or equivalent from a American Culinary Federation recognized culinary program required.
-Post certification training on specific applicable cuisines and food systems preferred.
-Entry to 4+ years of culinary experience via restaurant, foodservice environment or equivalent required. Internships count as experience.
-Experience across either multiple restaurant/bakery concepts or a concept with a diverse menu.
-Demonstrated ability to develop innovative/creative products/menu items to meet both timelines and budgets.
-Training in safe food handling providing the background to receive ServSafe or other recognized certifications.
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