Savory Jobs in Usa

Keeping America running is a big deal, and we're proud to be Movin' and Shakin' to fuel the day, every day. At Dunkin', our team members are the ingredients of goodness that make up a team that supports one another and local communities. Join us. Because Dunkin' runs on you and we'll be running beside you every step of the way. We're All IN

We're looking for cake decorators who are... not afraid to smile. Our employees are the fuel that helps America run. And it's not just the hot coffee and savory baked goods that do the work - it's the commitment to friendly and attentive customer service shared by everyone from our managers to our crew members.

Go ahead and call us perfectionists - we consider it a compliment. Our employees have a keen eye for cleanliness and organization, practice responsible cash and register management, and have a commitment to consistency when it comes to the production of high-quality food and drink.

Benefits

We have a fresh brew of benefits perfect for you. Discounted donuts and coffee are only the beginning.

Free coffee!!

Flexible schedule full-time and part-time available

Generous employee discount

Cash referral program

Best in class training & continuous learning

Advancement opportunities

Medical insurance- for you and your family!

Education discounts through Southern New Hampshire University- discount extends to your family!

Special discounts for Dunkin' employees (including but not limited to brands such as Skechers, Staples, AT&T and Verizon!)

Recognition program

Community & charitable involvement

Responsibilities

Smiling and always saying \"YES!\" to our guests.

Receiving and processing online, phone, and in person cake orders

Managing cake and icing inventory

Managing cake decorating station to include preparing icing's, stocking decopacs, and following all sanitation procedures

Decorating cakes according to Baskin Robbins cake design standards

Maintaining a positive, friendly working relationship with guests, team members and leadership

Stocking and maintenance of product displays according to quality and merchandising standards

Potential for working in other areas of the restaurant

Qualifications

1+ year of experience as a cake decorator preferred

Detail oriented and organized

Come fuel your future at Dunkin Donuts. We offer great opportunities for advancement, and many of the people who now manage and own our stores started at the ground floor. Along with this career development opportunity comes competitive wages and an attractive benefits package. So, what are you waiting for?

This Dunkin Donuts restaurant is independently owned and operated under a franchise granted by DD Franchising LLC. You are applying for work with a franchisee of Dunkin Donuts, not Dunkin Brands, Inc., Dunkin Donuts or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. The Dunkin Donuts trademarks, logos and designs are trademarks of DD IP Holder, LLC.

Job Summary:

The Banquet Chef will lead and manage the banquet kitchen, overseeing the production of a wide range of culinary offerings, including hot savory dishes, cold garde manger items, canapés, desserts, and reception items. This role includes managing off-site catering events and ensuring the consistent quality of food and service, whether on-site or off-site. The Banquet Chef will supervise and train kitchen staff, maintain high culinary standards, and work closely with the Chef de Partie and other culinary team members to produce high-quality food for banquets, receptions, and a busy café that includes cold salads, wraps, pastries, and more. Additionally, the Banquet Chef is responsible for maintaining cleanliness and organization in the kitchen and coolers and will oversee the stewarding department to ensure the smooth operation of cleaning and dishwashing. This position requires at least five years of experience in a high-volume banquet kitchen.

Key Responsibilities:

• Leadership and Supervision:

• Oversee all culinary operations within the banquet kitchen, including on-site banquets, off-site catering events, and café supply production.

• Manage and train culinary staff, including Chef de Partie, cooks, and other kitchen personnel, fostering a positive and collaborative work environment.

• Develop training programs to enhance skills, maintain quality standards, and encourage growth within the culinary team.

• Coordinate kitchen staff schedules to ensure efficient staffing for both on-site and off-site events.

• Menu Planning and Execution:

• Collaborate with the Executive Chef to create and refine menus for banquets, receptions, and off-site catering, ensuring a variety of offerings and a high standard of presentation.

 • Develop unique and innovative recipes, including hot entrees, cold dishes, canapés, and desserts, that meet client expectations and dietary requirements.

 • Plan and execute seasonal and event-specific menus, considering budgetary guidelines and food cost control.

 • Event and Catering Management:

 • Coordinate with event planning teams to understand specific banquet and catering requirements, including menu customization, portion sizes, and service timing.

 • Oversee the preparation and presentation of all food items for on-site banquets and off-site catering, ensuring consistency and high standards of quality.

 • Manage the logistics and organization of off-site catering events, including food transportation, equipment, and setup.

 • Ensure seamless execution of banquet and catering events, with attention to detail in food quality, plating, and presentation.

• Kitchen Cleanliness and Stewarding Oversight:

• Maintain a clean, organized, and efficient kitchen workspace, adhering to all health and safety regulations and industry best practices.

• Oversee and ensure the cleanliness and organization of kitchen coolers, storage areas, and equipment.

• Direct and supervise the stewarding department to ensure effective and thorough dishwashing, sanitation, and cleaning practices.

• Conduct regular kitchen and cooler inspections to maintain standards and address any sanitation concerns promptly.

• Inventory and Cost Management:

• Manage inventory control, ordering ingredients and supplies based on upcoming events and anticipated needs.

• Monitor food costs and portion control to maximize profitability while maintaining quality.

• Work within established budgetary constraints to ensure financial goals are met while delivering high-quality culinary offerings.

Qualifications:

• Minimum of 5 years of experience in a banquet kitchen, with expertise in high-volume food production for events and off-site catering.

• Proven experience in a supervisory or managerial role within a culinary environment.

• Strong culinary skills, including hot and cold food preparation, garde manger, baking, and pastry experience.

• Excellent knowledge of food safety, sanitation standards, and HACCP guidelines.

• Ability to manage multiple tasks in a fast-paced environment, ensuring efficiency, quality, and timeliness.

Skills:

• Strong leadership and team-building skills with the ability to motivate, train, and mentor kitchen staff.

• Exceptional organizational and time-management skills to coordinate multiple events and tasks simultaneously.

• Creativity in menu development, food presentation, and culinary techniques.

• Proficient in inventory management, food cost control, and budget adherence.

• Excellent communication skills for liaising with event planners, clients, and staff.

• Enjoy meeting new people and making others feel welcome
• Thrive in a team setting and like collaborating
• Care about delivering quality and consistency
• Are open to learning and trying new things
• Can handle cash and follow safety procedures
• Stay calm and focused during busy shifts
• Keep your workspace clean and organized
• Communicate clearly and respectfully
  
  

• Provide personable, professional, and upbeat customer service
• Prepare alcohol or non-alcohol beverages for bar and restaurant patrons
• Establish excellent rapport with customers, co-workers, and management
• Interact with customers, take orders and serve from our dining menu
• Be aware of surroundings and constantly be assessing and predicting customer needs
• Anticipate customers’ needs and preferences and make customized recommendations, constantly encouraging even regulars to explore our offerings
• Keep bar and restaurant in clean, organized, and presentable state at all times
• Prep and mix ingredients to prepare craft cocktails, garnishes, etc
• Check customers’ identification and confirm they meet legal drinking age
• Restock and replenish bar inventory and supplies
• Complete regularly scheduled cleaning
• Stay guest and culture focused, nurturing an excellent guest experience
• Comply with all food and beverage regulations
  
  

• At least 2 years of restaurant experience in a full service restaurant
• At least 1 year of bartending in a full service restaurant
• Resume and proven working experience as a bartender
• Excellent knowledge of in mixing, garnishing and serving drinks
• Computer literacy
• Positive attitude and excellent communication skills are a MUST
• Ability to keep the bar organized, stocked and clean
  
  

• Competitive pay
• Flexible scheduling
• A positive, supportive work environment
• Opportunities for growth and development
  
  

Flavorist

An exciting opportunity with a world's leading food company.

The Flavorist will develop, test, and optimize savory flavors and taste modulators for use in food products. This role involves creating innovative solutions to enhance or modify taste profiles, ensuring regulatory compliance, and collaborating with cross-functional teams such as R&D, Quality, and Marketing to deliver high-quality flavor systems that meet customer and business needs.

Job Description and Responsibilities

Duties/Responsibilities

• Develops, tests, and refines savory flavors and taste modulators for various food applications (soups, sauces, snacks, plant-based proteins, etc.).
• Evaluates raw materials and maintains a strong understanding of flavor chemistry, reaction processes, and sensory profiles.
• Partners with regulatory, quality assurance, and application scientists to ensure compliance with global food safety and labeling standards.
• Collaborates with customers and internal teams to translate project briefs into successful flavor solutions.
• Maintains accurate project records, formula documentation, and technical reports.
• Stays current with market trends, consumer preferences, and new ingredient technologies to drive innovation.
• Performs other related duties as assigned.

Job Qualifications, Education and Experience

• Bachelor's degree in Food Science, Chemistry, Biochemistry, or related field (Master's preferred).
• At least 5 years of experience in flavor creation, with a focus on savory applications.
• Strong knowledge of taste modulators (umami enhancers, salt reducers, bitterness blockers, etc.).
• Membership in professional flavorist organizations or formal flavorist apprenticeship/certification preferred.

Required Skills, Knowledge, and Abilities

• Excellent sensory evaluation skills and strong taste/smell acuity.
• Strong knowledge of flavor chemistry, processing reactions (Maillard, lipid oxidation), and raw material functionality.
• • Excellent problem-solving skills with the ability to design creative flavor solutions.
• Strong organizational skills and attention to detail, with the ability to manage multiple projects simultaneously.
• Effective communication and presentation skills for internal stakeholders and customers.
• Ability to work collaboratively with cross-functional teams in R&D, marketing, and production.
• Proficient with formulation software, Microsoft Office Suite, and laboratory equipment.
• Ability to prioritize tasks, meet deadlines, and adapt in a fast-paced environment.

We can consider foreign applicants.

Get in touch for further information.

APPLICATION

Sarka LLORENS CINKOVA 辛莎

Recruitment Partner - Asia - R&D

M: Email:

Schedule a call via this link: No: 17S8637 Reg No: R1329451

Position Summary:

The Senior Food Scientist will lead technical projects that support Karlsburger Foods' strategic business goals, including new product development, product optimization, cost savings, quality improvement, and troubleshooting. This role will focus on a range of product forms including dry powders, broths concentrate, stocks concentrate, sauces, and gravies. The ideal candidate is a self-starter with deep experience in savory product development and commercialization, especially in powdered and concentrated formats.

Essential Functions and Responsibilities:

• Lead new product development projects with emphasis on dry powders, soup/broth bases, and seasoning blends.
• Optimize existing powdered, liquid and paste products for quality, shelf-life, and cost.
• Execute plant trials, product validations, and troubleshooting in both dry and wet processing environments.
• Maintain accurate and detailed technical documentation, including formulations, batching instructions, and product specifications.
• Participate in sensory panels and lead evaluations for taste, appearance, and texture.
• Serve as a technical resource for powder blending, ingredient functionality, and processing parameters to operations and sales.
• Partner with supply chain, operations, and procurement to support scale-up and identify alternative ingredients.
• Apply food science principles to support sensory performance and commercializability.
• Ensure formulations meet food safety, regulatory, and labeling requirements.
• Manage multiple projects concurrently, delivering on time and within scope.

Other Duties and Responsibilities:

• Contribute to ideation and concept development for new powdered and liquid product formats.
• Collaborate with culinary, QA, and sales teams to align technical execution with customer needs.
• Mentor junior scientists and support continuous improvement in lab and pilot operations.

Required Qualifications:

• Bachelor's degree in food science or a related field (Master's preferred).
• 6+ years of food product development experience
• Proven track record leading projects from benchtop through commercialization.
• Strong formulation and process development skills, especially with food bases and/or powders.
• Hands-on experience in pilot and manufacturing environments.
• Strong communication, organization, and leadership skills.
• Self-starter who takes initiative, works well cross-functionally, and thrives in a fast-paced setting.

Tools and Technology:

• Microsoft Office Suite (Excel, Outlook, Word, PowerPoint).
• Specification and PLM systems.
• Lab and pilot-scale powder blending equipment.
• Moisture analyzers, sieves, and sensory evaluation tools.

Preferred Qualifications:

• Experience with savory product building blocks including bases, bouillons, seasonings, and dry mixes.
• Knowledge of powder flow, agglomeration, and moisture control in dry blends.
• Familiarity with aseptic, retort, and spray drying processes.
• Experience collaborating with chefs or other culinary professionals.
• Experience with GMP, HACCP, SQF, and FDA labeling standards.
• Experience with products requiring Organic, Kosher, NON GMO, GAP certifications.

Physical Requirements:

• Stand and work at lab bench or pilot area for extended periods.
• Use hands to operate blending and lab equipment.
• Lift and carry containers of powder ingredients (up to 25 lbs.).
• Occasional travel to support trials or customer meetings (up to 20%).