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Primary Location : EASTVALE, California, United States of America At Solina, our community of close to 5,000 people share a passion for food and live our entrepreneurial culture. We design customised savoury solutions for our clients operating in the food industry, food service, butchery and nutrition markets. With sustainability at the heart of our business model, we aim to produce food that is good in every sense of the word: delicious, nourishing, affordable, sustainable and convenient. Solina is a fast-growing business, with around 50 production sites and R&D laboratories present in more than 19 countries mainly in Europe and North America. By constantly rethinking culinary solutions, we make food matter for people and the planet. If you're ready for a new adventure in a dynamic, expanding, passionate, international company, join us ! Solina USA, is a proud Solina Group company, specializing in the creation of customized seasonings and sauces. We take pride in our four strategically located production facilities across the United States which empower us to deliver high-quality, innovative flavor solutions efficiently to our customers. Our focus is on catering to Quick Service Restaurants, Fast casual, Casual dining, and food manufacturers, where our commitment lies in providing exceptional flavor solutions tailored to their unique needs. Solina USA has a proven national reputation of providing an exceptional customer experience by providing a high-quality product at a cost-competitive price point. We create dynamic relationships where our creativity can be visible through our customers culinary vision making “Food Matter.” SUMMARY OF POSITION This position supports the Culinary and Kitchen Innovation in Eastvale to maximize the effectiveness of the Culinary R&D Team and develop innovative menu items. This individual will assist with recipe creation, recipe execution and development, manage tastings, and execution of food demonstrations for the Leadership Team. Coordinates schedules and development of kitchen staff and manages facilities for the Eastvale Center for Culinary to ensure gold-standard results in food preparation, sanitation, and organization. ESSENTIAL FUNCTIONS This document in no way states or implies that these are the only duties to be performed by the employee occupying the position. Assists with recipe creation, recipe organization and successful and timely recipe development. Assembles and executes recipes daily. Coordinates and executes weekly tastings of new and focus menu items. Primary responsibility for the Eastvale facilities sanitation, cleanliness, organization, and maintenance. Coordinates and manages all special events hosted at the Solina and offsite as needed. Manages Eastvale kitchen, including creating work schedules, labor expense and professional development, etc. Demonstrates high standards of personal excellence by continually seeking ways to improve personal performance and setting & working to achieve stretch goals. REQUIRED SKILLS, EDUCATION, AND EXPERIENCE Any combination of education and experience providing the required skill and knowledge for successful job performance will be considered. Typical qualifications would be: Associate degree in culinary arts or formal apprenticeship program. A minimum of 5 years’ culinary and kitchen operations experience. PREFERRED QUALIFICATIONS Demonstrates a command of both classic and contemporary culinary methods and techniques with the ability to execute complex recipes. Ability to teach and demonstrate fundamental and advanced cooking skills. Experienced professional with a high degree of technical and professional culinary knowledge. Exemplifies strong leadership skills and can direct others' activity. Self-managing, well organized with strong multi-tasking abilities, time management and attention to detail skills. Engaging and articulate. Strong speaking/training presentation skills. Strong communicator with solid interpersonal, verbal, and presentation skills. Food Safety Certification preferred. Ability to organize and manage multiple projects under extreme deadlines and within specific parameters. Demonstrated ability to work collaboratively with a diverse team. Willingness to learn, while also contributing proactive strategies. SUPERVISORY RESPONSIBILITY NO TRAVEL REQUIREMENTS 10-15% WORKING CONDITIONS Working conditions described here are representative of those experienced by an employee daily while performing this job's functions. Typically sits for extended periods at a computer workstation. May access and work in the manufacturing plant. Required to travel. May be required to work weekends to meet department and business demands. Knows that safety shoes are recommended in the plant area. SPECIAL REQUIREMENTS Employment is contingent upon successfully passing an employee reference check, criminal background check, and drug screening. Solina is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status or a person’s relationship or association with a protected veteran, including spouses and other family members, and will not be discriminated against on the basis of disability. Equal Employment Opportunity Posters. If you have a disability and you believe you need reasonable accommodation to search for a job opening or to submit an online application, please call toll-free 1-800-461-9330. Salary Range: $60,000-$85,000 We are open to talents of all backgrounds. Our recruitment process is based on competences, and we openly welcome all candidates of all types according to our DEI Commitment Introduce yourself to our recruiters and we'll get in touch if there's a role that seems like a good match. At Solina, our culture is guided by PACE – a shared mindset that helps us grow, collaborate, and bring ambitions to life. It encourages us to think bigger, take ownership, stay curious, and succeed together. 
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Solina
Eastvale, United States of America
Corporate Chef.
$60K–85K/YR
more at Solina.
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