Corporate Executive Chef; R&D

Job Description Job Overview

The Corporate Executive Chef at GBC Food Services leads the design, development, and deployment of new Sushi and Prepared Foods lines through product innovations, and new concepts to drive growth across our national network of franchise kiosks, primarily located in grocery stores and other host locations. This role also oversees training programs to ensure franchisees and internal teams consistently deliver exceptional quality, safety, and customer service.

This role partners with cross-functional teams, franchisees, host location clients, and external stakeholders to advance GBC’s reputation as an industry leader in prepared foods.

This role requires significant travel to locations nationwide to support R&D initiatives and deliver in-person presentations and trainings as needed. Occasional travel on short notice should be expected. Serv Safe Manager Certification is required to ensure ongoing compliance with food safety standards.

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• Directly supervises R&D team members, including, product developers, chefs, and trainers.
• Provides leadership, mentorship, and professional development to support high performance and continuous learning.

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• Lead ideation, prototyping, and commercialization of new food products and menu offerings for franchise kiosks in collaboration with franchisees, culinary teams, and host locations.
• Manage all aspects of the product lifecycle, from concept development to market launch, ensuring products meet quality, safety, regulatory, and client requirements.
• Oversee recipe development, sensory evaluation, nutritional analysis, and sourcing of ingredients.
• Design, implement, and continuously improve comprehensive training programs for franchisees and staff covering food safety (including Serv Safe), product preparation, customer service, and operational procedures.
• Facilitate in-person and virtual training sessions, ensuring training materials are effective, up-to-date, and tailored for adult learners.
• Partner with Operations, Quality Assurance, Marketing, and Supply Chain to coordinate successful rollout and adoption of new products and processes.
• Serve as a subject matter expert for R&D during client meetings.
• Stay informed of industry trends, competitor offerings, and emerging technologies to maintain GBC’s leadership position in the market.
• Champion a culture of quality and continuous improvement, ensuring all products undergo regular review and not only meet but surpass food safety, labeling, and client standards.
• Drive culinary innovation that consistently surpasses client expectations, while designing products and programs for operational scalability and seamless execution across all platforms. Ensure all new offerings can be effectively deployed and replicated across a geographically dispersed franchise network.
• Drive disruptive culinary innovation by anticipating emerging consumer trends, experimenting with new ingredients and technologies, and advocating for agile development cycles that keep GBC at the forefront of the industry.
• Partner proactively with franchisees, host clients, and cross-functional stakeholders, utilizing feedback and collaborative pilots to co-create, iterate, and refine products and processes.

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• Exceptional project management, organizational, and time management skills.
• Ability to adapt to changing priorities and short timelines with ease and positivity.
• Strong interpersonal, communication, and presentation abilities.
• Leadership style that encourages openness and fosters a productive and inclusive team dynamic.
• Creative, innovative thinker with a passion for the culinary arts.
• Desire to mentor others and lead by example.
• Ability to influence across all levels of the organization and with external partners.
• Commitment to quality, safety, and operational excellence.

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• Expertise in food product development, commercialization, and training design/delivery.
• Proficiency in MS Office, recipe management, and learning management systems (LMS).
• Advanced understanding of food safety, regulatory compliance, and sensory evaluation.
• Strong facilitation and adult learning methodology skills.
• Ability to travel frequently.
• Valid Serv Safe Manager Certification (required).

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• Bachelor’s degree in Food Science, Culinary Arts, Nutrition, Hospitality Management, or related field required;
  Pan-Asian or sushi experience preferred.
• 5+ years of progressive experience in food service R&D, product innovation, or training, including leadership roles.
• Experience supporting franchise operations, especially within prepared foods or food service retail environments.
• Demonstrated record of launching successful products and leading training programs for geographically dispersed teams.
• Experience…