Menu Development Jobs in New Jersey (NOW HIRING)

The Production R&D Specialist plays a critical role in supporting the Production and R&D functions across BK Franchise Holdings’ portfolio of brands—including Ten Thousand Coffee, L’AMI Bakery & Flower, and upcoming F&B concepts. This position is responsible for developing and maintaining the core culinary infrastructure that enables consistent, scalable, and high-quality brand operations.

Key responsibilities include managing end-to-end menu development, standardizing recipes and operational SOPs, conducting pre-launch cooking tests and quality validation, and creating training materials to support new store openings. This role requires not only culinary expertise but also strong operational insight to ensure that all menu items and processes can be executed effectively across diverse store environments.

By establishing reliable culinary systems and elevating product quality, the Culinary Specialist directly contributes to brand growth, operational efficiency, and the successful expansion of current and future concepts.

Menu & Recipe Testing

• Conduct cooking tests for new menu items and develop prototypes
• Measure and quantify recipes; create Standard Recipes and Spec Sheets
• Verify taste, texture, and quality standards and coordinate with the R&D team
• Support the development of seasonal and promotional menus (LTO)
• Provide menu development ideas based on competitor benchmarking and market trends

Culinary Process Standardization

• Create cooking SOPs and document Recipe Cards and Prep Guides
• Support production of photo/video-based content for field training
• Assist in designing BOH operations, including cooking workflows, station setups, and equipment settings
• Conduct culinary experimentation for each brand (new methods) and establish standard processes

Field Test & Training Support

• Provide BOH setup and cooking-operation support during new store openings
• Conduct recipe training and demo sessions for store staff
  Stabilize product quality during the initial opening phase (consistency control)
• Run on-site pilot cooking tests and analyze feedback
• Diagnose cooking-related issues (quality drops, equipment issues, etc.) and propose solutions

Quality Control & Production Support

• Conduct QC sampling and regular quality evaluations for each brand
• Review Raw Material Specifications, perform ingredient testing, and evaluate supplier samples
• Test and propose improvements for the production kitchen’s processes
• Collect store feedback, identify causes of F&B-related claims, and report improvement plans
• Verify quality impacts when recipes or raw materials are changed

Education & Qualification

• Culinary school graduate or equivalent professional culinary experience
• Bachelor’s degree in culinary arts, Food Science, Hospitality Management, or related field Preferred: Food safety and sanitation certification (e.g., ServSafe or equivalent)

Knowledge & Skill

• Ability to quantify and standardize recipes, and prepare Recipe Cards, Spec Sheets, and SOP documents
• Strong understanding of BOH kitchen operations, workflow, and station/line layout
• Knowledge of production kitchen processes and basic food manufacturing/production flow
• Basic understanding of food safety, hygiene, and quality control standards
• Ability to conduct cooking tests, pilot tests, and product evaluations based on taste, texture, and quality criteria
• Ability to create training materials using PowerPoint, Excel, and basic photo/video shooting • Strong verbal and written communication skills for effective collaboration with R&D, Production, and Store Operations
• Ability to work cross-functionally and build positive working relationships with internal teams and store staff
• Strong problem-solving skills with a proactive and improvement-oriented mindset
• Ability to manage multiple tasks and projects in a fast-paced environment
• Strong sense of ownership and accountability for product quality and operational excellence
• Over 3 years of BOH culinary experience or menu testing/R&D experience in a professional kitchen, café, bakery, or restaurant environment
• Experience in franchise operations, multi-brand environments, or centralized production kitchens preferred

Work Hours: Monday ~ Friday, 8:30 AM - 5:30 PM

Salary Range: $85,000 ~ $105,000