Plant-Based Chef / Culinary Collaborator New Food Concept
2 hours ago
Leicester
Plant-Based Chef / Culinary Collaborator New Food Concept Help develop the founding menu for a new plant-based fast-casual concept in Leicester Location: Leicester (home-based development kitchen) Commitment: Approximately 810 development days over 46 weeks Rate: £200£300 per day, depending on experience Development day: approximately 78 hours, with exact timings agreed flexibly Start: Flexible / as soon as the right person is found About the project I'm developing a new plant-based fast-casual food concept in Leicester, centred on generous, nourishing and genuinely delicious bowls the kind of food that happens to be plant-based, rather than food that feels worthy, restrictive or like a compromise. The concept exists clearly in my head, but not yet on a plate. The first goal is simple: develop an initial range of approximately 46 outstanding bowls , refine them through informal home tasting with a small circle of trusted people, and get them ready for the next phase of testing. I'm looking for someone to work closely with me on that hands-on development. Ingredients and agreed expenses are covered separately by me, and there's potential for further work if the concept progresses well. The opportunity This isn't a standard restaurant chef role, and it isn't a "here's a recipe, please execute it" job either. You'd be joining at the point where the menu doesn't exist yet, bringing the culinary skill, creativity and practical food knowledge to turn a concept into real, delicious dishes. I'll bring the vision, customer perspective and direction; you'll bring the craft. What this phase is and isn't This engagement is specifically about menu development : recipes, ingredients, flavour, process, portioning and early costing. Recipe development will take place in a spacious, well-equipped home-based development kitchen in Leicester. Available equipment and any additional requirements will be discussed before the first session. Informal tasting during this phase will be limited to the founder and a small circle of trusted people; there will be no public-facing food service as part of this engagement. Time spent completing agreed recipe documentation and costing is part of the paid engagement, and will be included when scheduling development days. Once we have an initial range of 46 bowls we're genuinely excited about, structured external consumer testing will follow as a separate later phase. Success at the end of this phase means an initial range of 46 bowls that are properly recipe-documented, roughly costed, and strong enough to progress into external consumer testing each supported by clear component recipes, quantities and yields, assembly instructions, indicative portion sizes, and relevant allergen notes. They should be consistent and repeatable in a home development setting, with no obvious barriers to later commercial testing. Full production systems, nutritional analysis, supplier sourcing and operational implementation are outside this initial phase unless separately agreed. Development will take place within the agreed 810 days. If promising concepts need material additional development beyond that, any extra days will be agreed separately. A starting point (not a fixed brief) I have some initial thoughts around creating a varied menu drawing inspiration from different global food traditions, but these are starting points rather than fixed categories or predetermined dishes. The actual contents, look and overall shape of the menu are very open, and I'd expect them to evolve a lot through the development process together. What you'd be doing Developing and experimenting with bowl concepts, flavours and components Cooking and testing multiple iterations together Refining recipes in response to tasting and feedback Thinking creatively about sauces, grains, vegetables, proteins, toppings and textures Helping determine appropriate portion sizes Turning successful ideas into clear, repeatable, written recipes Producing preliminary ingredient costings Considering how recipes could eventually be batch-prepared and served commercially Flagging any ingredients or processes likely to cause cost or operational headaches later Helping us land on an initial range of 46 bowls we're both genuinely excited about Recipes and ownership The recipes, component specifications, costing documents and other agreed deliverables created specifically as part of this project will belong to the business, with the details set out in a simple freelance agreement before work begins. You're very welcome to reference the project in your portfolio, CV or social media after launch, or with prior written approval (for example, "developed the founding menu for a new plant-based concept"). The name and branding of the concept will be shared once we're working together, but isn't public yet. Who I'm looking for You don't need to have worked as a Development Chef or in food NPD specifically. You might be: A professionally trained chef early in your career A Chef de Partie, Sous Chef or other working chef looking for a creative side project A culinary school graduate A freelance chef or recipe developer Someone with professional food experience and a genuine passion for plant-based cooking More important than job title is that you're clearly comfortable and capable in the kitchen, and genuinely enjoy developing food from scratch. I'd particularly like to hear from someone with: Strong cooking ability and a good palate A genuine interest in plant-based food Creativity and curiosity around ingredients and flavour Some professional culinary training and/or kitchen experience An understanding of how food differs between home cooking and commercial production An organised approach to recipes, quantities and costing The ability to take feedback and develop ideas collaboratively An interest in the business and practical side of food, not just the cooking Experience with menu development, recipe development, batch cooking, food costing or commercial kitchens is useful but not essential if you're otherwise a strong fit. How to apply Please send: Your cooking/food background Any professional training or kitchen experience Your interest or experience in plant-based food Examples of dishes, menus or recipes you've developed, if available Why this project interests you Your general availability over the coming weeks, and confirmation you're able to work in Leicester across that period Photos, menus, social media accounts or other examples of your food are very welcome. A formal CV is useful but not essential I'm more interested in finding the right person than a particular career path. Application process Stage 1 Initial application Reviewed on relevant experience, cooking ability, interest in plant-based food and overall fit. Stage 2 Informal in-person conversation A relaxed, informal chat over coffee in central Leicester to talk through your background, the project, and availability. Stage 3 Paid practical development trial Shortlisted candidates will be invited to a paid 34 hour session in Leicester, with ingredient costs covered. You'll receive a short creative brief in advance. Any preparation expected before the session for example, thinking through ideas or bringing a few specific ingredients will be light, and made clear in advance; the substantive cooking and development happens during the paid session itself, giving us a real sense of your cooking, creativity and approach before we commit to the full project. Stage 4 Initial engagement The successful candidate is engaged for approximately 810 development days over 46 weeks, with potential for further work as the concept progresses into public testing and beyond. Applications reviewed as they arrive strong candidates may be contacted before any stated deadline. Proposed start: as soon as reasonably practical following selection. TPBN1_UKCT