Culinary Development Chef

Job Summary:

Windows Catering is seeking a highly creative and independent Culinary Development Chef to lead culinary innovation and concept development. This role requires a forward-thinking professional who can take broad ideas and execute them fully from concept to delivery with minimal oversight. Ideal candidates bring a strong portfolio of creative culinary development, refined presentation skills, and the leadership to drive innovation from idea to implementation.

Primary Responsibilities:

• Lead the creative development and execution of new menu concepts and culinary stations, including design, layout, and ingredient selection.


• Independently develop and present full culinary stations, such as themed pasta bars, including multiple dish options, garnishes, finishes, and overall guest experience.


• Design and test innovative recipes that align with seasonal trends, client preferences, and event requirements.


• Coordinate with kitchen leadership and cross-functional teams to plan, prototype, and launch new food experiences.


• Supervise food preparation and kitchen staff, ensuring quality, consistency, and creativity across all output.


• Oversee equipment needs, production scheduling, and resource planning for new menu rollouts.


• Participate in high-end tastings and presentations with clients and stakeholders.


• Ensure compliance with all DOH and food safety regulations while promoting a clean, efficient kitchen environment.


• Mentor junior team members in culinary innovation and fine dining standards.


• Perform other duties as assigned.

Qualifications & Requirements:

• Graduate of a recognized culinary institution or equivalent high-level professional experience.


• 7+ years of culinary experience, with at least 3 in a role focused on menu development or innovation.


• Demonstrated ability to lead culinary design and execute new concepts independently.


• Experience in high-end restaurants, luxury catering, or fine dining environments.


• Strong understanding of kitchen layout, station design, and equipment needs for varied culinary applications.


• Excellent presentation and communication skills for client-facing interactions.


• Ability to lead under pressure while maintaining creativity and attention to detail.


• Flexible schedule and availability for occasional off-premise events, including evenings and weekends.