Corporate Development Chef

About the role

Jones the Grocer is seeking a commercially‑minded Corporate Development Chef to act as the food and taste ambassador for its company‑owned and franchised stores. This role focuses on developing modern, Australian‑influenced menus and ensuring every product meets taste, presentation, consistency and profitability targets.

Key responsibilities

• Develop, test and cost recipes across main menu, catering, specials, grab‑and‑go, promotions, pastry, bakery, masterclasses and special projects.
• Create innovative dishes that reflect the Jones the Grocer identity and market trends.
• Deliver recipes within food‑cost targets while maintaining quality and minimizing waste.
• Collaborate with Procurement and approved suppliers to source ingredients and integrate retail products where viable.
• Produce clear recipe specifications, costing sheets and operational documentation.
• Present new products and menu concepts to senior management for tasting and approval.
• Support menu launches through training, field visits and quality assurance.
• Work with company‑owned stores and franchise partners to ensure consistent execution.
• Monitor sales, profitability and product performance to guide menu development.
• Continuously improve food presentation, plating, portioning, garnishing and visual displays.
• Conduct competitor benchmarking and research emerging food and customer trends.
• Assist franchise partners with kitchen and preparation‑area planning.
• Prepare monthly reports and recommendations on menu performance and development priorities.
• Collaborate closely with Culinary, Operations, Learning & Development, Procurement, Finance, Marketing and franchise teams.

Required profile

• Recognised culinary or catering qualification.
• At least three years’ experience as a Head Chef, Development Chef or comparable food‑development role.
• Proven experience in recipe development, menu costing, product testing and implementation.
• Strong knowledge of modern café food with exposure to pastry and bakery.
• Creative approach balanced by commercial awareness.

Required skills

• Recipe development
• Menu costing
• Product testing
• Document‑management systems
• Microsoft Office