Corporate Chef

About the Role

Reporting to the Sr. Director of Marketing, this role owns culinary innovation and product quality across Mo’ Bettahs. You will develop new menu items from first taste test through system-wide launch, continuously improve existing recipes for consistency, execution, and cost, and establish the product specifications and quality standards our restaurants and suppliers build to. You will spend time in our kitchen cooking, tasting, and testing; inside supplier facilities validating products; and in restaurants partnering with Operations and Training to ensure what works in development also works during a Friday night rush. You will also partner closely with our founders, Kimo and Kalani Mack, to ensure our food remains true to the Hawaiian food and traditions Mo’ Bettahs was built on. This position is based in Lehi, UT with travel to restaurants, suppliers, and test markets as the work requires.

At Mo’ Bettah's, we value Kuleana (Responsibility), Ho’okipa (Hospitality and Aloha), Ho’okuku (Competitiveness), Mo’omeheu (Culture), Miki’oi (Fine Craftsmanship), and Pono (Righteousness). These values reflect the qualities of an ideal team player: hunger, kindness, energy, humility, and selflessness. We believe in taking responsibility for our actions, celebrating our unique Hawaiian culture, providing personable service, striving for excellence, and paying attention to detail.

Responsibilities

• Lead culinary development for new menu items from ideation and bench testing through tastings, recipe refinement, operations validation, and system-wide launch.
• Continuously improve existing recipes for consistency, execution, yield, and food cost without compromising the guest experience.
• Manage brand recipe book.
• Own recipes, build standards, plate presentation, prep specifications, hold times, portion standards, and other culinary documentation used by restaurant Team Members.
• Lead structured testing, including cuttings, blind comparisons, yield and shrink testing, and quality validation for proposed product or process changes.
• Write and maintain product specifications and quality standards for purchased ingredients, including proteins, marinades, sauces, and produce.
• Visit supplier and co-manufacturing facilities to validate product quality and serve as the culinary voice in supplier evaluations.
• Partner with Operations and Training to test products in restaurants to refine execution and build clear training materials before system-wide rollout.
• Partner with Food Safety to ensure recipes and specifications meet food safety, allergen, and holding requirements while maintaining standards for taste, texture, appearance, yield, and consistency.

Requirements

• 6+ years of progressive culinary experience, including at least 3 years in recipe or product development for a multi-unit restaurant brand.
• Proven experience taking products from initial development through successful multi-location launch.
• Strong hands-on protein expertise, including whole-muscle and portion cuts, marinades and brines, slow cooking, and grilling.
• Strong understanding of food cost, yield, and the financial impact of culinary decisions.
• Working knowledge of HACCP principles and allergen management; ServSafe Manager Certification or ability to obtain within 90 days of hire.
• Strong written and verbal communication skills, including the ability to translate culinary standards into clear recipes, build guides, and training materials.
• Ability to work cross-functionally with Marketing, Operations, Training, Food Safety, and Supply Chain and confidently advocate for product quality.
• Ability and willingness to travel to restaurants, suppliers, and test markets as required.
• Culinary degree, degree in Food Science, Nutrition, or a related field, or equivalent professional culinary experience.

Preferred Qualifications

• Experience developing products for a protein-centric menu, particularly slow-cooked, grilled, or marinated proteins.
• Experience with Hawaiian, Polynesian, or Asian cuisine and an understanding of or curiosity about the food traditions behind it.
• Experience running a test kitchen, or limited-time-offer development.
• Certified Research Chef (CRC) credential or comparable food science training.

Working Conditions

• Qualified individuals must be able to see, hear, and speak (verbally and audibly).
• Required to ascend and descend stairs; sit and stand for extended periods; lift 50 pounds; bend, stoop, and kneel.
• Required to stand for extended periods on a cook line near hot equipment including grills, steam tables, and rice cookers, to enter walk-in coolers and freezers during restaurant and supplier visits, and to taste and smell food products throughout the day.
• May be required to work outside in various weather conditions.
• May be required to work on a computer for extended periods, including viewing the screen, using a mouse, manipulating a keyboard with hands, and reaching with arms.
• May be asked to drive or travel by car, air, or other transportation for business purposes.
• Must be able to function effectively in a fast-paced working environment.