Culinary Specialist

  • Location
    Sterling, Virginia
  • Job type
    Direct Hire
  • Category
    Hospitality - Hotel / Restaurant

$65000- $80,000

lCulinary Specialist is responsible for supporting growth by utilizing Culinary expertise in the areas of new product and menu development. The Culinary Specialist will assist in generating, developing, and expanding consulting services by developing key relationships and bringing solutions to customers.

• Minimum 3 years’ experience as a Chef and/or Sous Chef or Food Technologist
• Proven ability to speak culinary terminology with Clients, Executive Chefs, Kitchen Managers, and Restaurant Owners
• Experience with menu design preferred
• Familiarity with food safety rules
• Strong communication skills
• Professional demeanor and image
• Demonstrated ability to successfully execute duties in a responsible and responsive manner
• Self-motivated with proven time management skills

• Associates or BA in Culinary Arts or Food Science or equivalent certification
• Working knowledge of MS office
• Excellent written, verbal, and communication skills


1. Participate in innovation process working in collaboration with Chief Scientist and Chef-Consultants
2. Collaborate with Chief Scientist and other internal partners to deliver product application support for foodservice customers include menu engineering
3. Work closely with R&D to develop products which meet customers’ needs
4. Create unique products and ideas for Team using the Sous-Vide cooking method
5. Develop new product and recipes based on menu trends, consumer insights, and customers’ expectations and carry through process from inception though manufacturing to budget, including first batch production, best serving suggestion and cooking instructions.
6. Professionally execute product presentations based on company quality standards.
7. Responsible for new and existing industry operations customers, while aggressively seeking new accounts
8. Contribute to the successful growth of brands in the areas of product development and product applications.
9. Participate in trade shows, product development meetings, and keep abreast of all of company product offerings.
10. Monitor and analyze competition in addition to regular market research to keep abreast of industry trends and market conditions.
11. Travel to client sites to consult on menu updates and recipe development
12. Develop and evaluate testing protocols to evaluate and quantify product or raw ingredients performance.
13. Recommend changes to client’s unit operations to improve performance.
14. Provide consulting support under general supervision of Chief Scientist to assist clients with compliance checks and/or food audits and evaluations to assist client with food safety procedures and compliance with all Federal, State and local foodservice and health regulations.
15. Provide sensory support for other research and development projects
16. Work with Chef-Consultants to educate customers on technical aspects of raw ingredients and finished products.
17. Support culinary training programs for clients in classroom and test kitchen settings, ensuring that they gain the knowledge and skills outlined for the training.
18. Performs other duties as may be assigned by management.

Please send resume to

  • Apply with Adecco

Reference number US_EN_2_027732_135871