Corporate Chef

At Mo’ Bettah's, we value Kuleana (Responsibility), Ho’okipa (Hospitality and Aloha), Ho’okuku (Competitiveness), Mo’omeheu (Culture), Miki’oi (Fine Craftsmanship), and Pono (Righteousness). These values reflect the qualities of an ideal team player: hunger, kindness, energy, humility, and selflessness. We believe in taking responsibility for our actions, celebrating our unique Hawaiian culture, providing personable service, striving for excellence, and paying attention to detail.

Reporting to the Sr. Director of Marketing, this role owns culinary innovation and product quality across Mo’ Bettahs. You will develop new menu items from first taste test through system-wide launch, continuously improve existing recipes for consistency, execution, and cost, and establish the product specifications and quality standards our restaurants and suppliers build to. You will spend time in our kitchen cooking, tasting, and testing;

inside supplier facilities validating products; and in restaurants partnering with Operations and Training to ensure what works in development also works during a Friday night rush. You will also partner closely with our founders, Kimo and Kalani Mack, to ensure our food remains true to the Hawaiian food and traditions Mo’ Bettahs was built on. This position is based in Lehi, UT with travel to restaurants, suppliers, and test markets as the work requires.

• Lead culinary development for new menu items from ideation and bench testing through tastings, recipe refinement, operations validation, and system-wide launch.
• Continuously improve existing recipes for consistency, execution, yield, and food cost without compromising the guest experience. Manage brand recipe book.
• Own recipes, build standards, plate presentation, prep specifications, hold times, portion standards, and other culinary documentation used by restaurant Team Members.
• Lead structured testing, including cuttings, blind comparisons, yield and shrink testing, and quality validation for proposed product or process changes.
• Write and maintain product specifications and quality standards for purchased ingredients, including proteins, marinades, sauces, and produce.
• Visit supplier and co-manufacturing facilities to validate product quality and serve as the culinary voice in supplier evaluations.
• Partner with Operations and Training to test products in restaurants to refine execution and build clear training materials before system-wide rollout.
• Partner with Food Safety to ensure recipes and specifications meet food safety, allergen, and holding requirements while maintaining standards for taste, texture, appearance, yield, and consistency.

• 6+ years of progressive culinary experience, including at least 3 years in recipe or product development for a multi-unit restaurant brand.
• Proven experience taking products from initial development through successful multi-location launch.
• Strong hands-on protein expertise, including whole-muscle and portion cuts, marinades and brines, slow cooking, and grilling.
• Strong understanding of food cost, yield, and the financial impact of culinary decisions.
• Working knowledge of HACCP principles and allergen management;
  Serv Safe Manager Certification or ability to obtain within 90 days of hire.
• Strong written and verbal communication skills, including the ability to translate culinary standards into clear recipes, build guides, and training materials.
• Ability to work cross-functionally with Marketing, Operations, Training, Food Safety, and Supply Chain and confidently advocate for product quality.
• Ability and willingness to travel to restaurants, suppliers, and test markets as required.
• Culinary degree, degree in Food Science, Nutrition, or a related…