Sous Chef - Research & Development

The R&D Sous Chef plays a pivotal role in supporting the development, testing, and commercialization of new menu items, procedures, and core culinary standards for Bloomin’ Brands. This position bridges hands‑on culinary execution with disciplined project management, ensuring that innovation aligns with operational feasibility, cost targets, and brand identity. The role collaborates closely with the Corporate Executive Chef, brand culinary leads, QA, Training, and Marketing to bring inspired, scalable ideas to life.

This role is based fully in our Tampa Bay Restaurant Support Center.

• Culinary Research & Development:
  Collaborate with the Executive Chef and R&D team to develop and test new, innovative recipes, food products, and menu concepts for each brand; innovate and refine recipes based on market trends, consumer feedback, and operational capabilities; assist and support the creation of recipes for core menus and LTOs; develop official recipe documentation and training assets for data management, Training, and Recipe Coordination teams.
• Product Development:
  Partner with suppliers to explore new ingredients, technologies, and methods that improve quality, consistency, and cost efficiency; collaborate with Operations to develop recipes that maintain quality, flavor, and presentation while pushing the innovation envelope; work closely with cross‑functional teams (Marketing, Operations, Food Safety, Procurement) to ensure all culinary projects align with company strategic goals and brand objectives; evaluate new ingredients, equipment, and processes for efficiency, flavor impact, and brand differentiation;
  
  partner with Supply Chain and QA to qualify new products through bench and operational testing.
• Quality Assurance & Consistency:
  Maintain and ensure the highest culinary standards across all R&D projects; conduct ongoing tastings and evaluations to ensure consistency, flavor accuracy, and adherence to company standards; support gold‑standard builds and training materials used for brand rollouts; maintain organized archives of tests, iterations, and approved specifications; collaborate with Food Safety and Quality Control teams to ensure compliance with regulatory requirements.
• Project Management & Documentation:
  Document recipes, photos, and process notes with precision to ensure that all R&D products are executable at a high level in‑restaurant; manage timelines and project deliverables, ensuring tasks are completed on schedule; track project status through internal systems (e.g., , shared drives, or R&D trackers) to ensure visibility and accountability; assist in presenting innovative culinary concepts and ideas to internal stakeholders and ELT.
• Collaboration & Teamwork:
  Support cross‑functional collaboration with Marketing, Procurement, and Product Management teams to ensure alignment on project objectives; represent R&D during supplier visits, tastings, and brand culinary meetings as needed; mentor junior team members and assist in their professional development; uphold a collaborative, solutions‑oriented approach that reflects the company’s culture of hospitality and innovation; act as the culinary expert during cross‑departmental meetings, providing insight into ingredient functionality, preparation methods, and flavor development.

• Culinary degree or equivalent formal training required.
• 7+ years of professional culinary experience, including at least 2 years in development, testing, or operations leadership.
• Prior experience in corporate R&D or within a food service or hospitality brand is highly preferred.

• Strong knowledge of food science, ingredient functionality, and modern culinary techniques.
• Ability to develop recipes with commercial scalability in mind.
• Knowledge of food safety regulations, production processes, and cost analysis.

• Creative and innovative approach to food development with a keen eye for detail; ability to develop craveable, bold recipes aligned with brand expectations.
• Proficiency with digital recipe management, yield tracking, and sensory evaluation.
• Strong understanding of flavor balance, plating…