Brand/Menu Development Lead
Design the next brands in the OFB portfolio — the menus, recipes and positioning that turn an idle kitchen shift into a brand people reorder.
Why this role matters
An OFB brand has to succeed in a kitchen its creator has never cooked in. Every recipe has to be sourceable by a host team, repeatable on a busy Tuesday, and still excellent after twenty minutes in a delivery bag.
TRIPLA and Paratha & Patties proved the model. The next brands decide how far it can go — and each one has to work on flavor, on margin and on execution at the same time.
What you'll own
- 01Develop new virtual brand concepts, full menus and recipe / spec cards built for host-kitchen execution — ingredients a host kitchen can realistically source and prepare, and packaging that survives delivery.
- 02Run cost and margin modeling on new items against OFB's revenue-share economics.
- 03Partner with Kitchen Operations to pressure-test recipes in real host kitchens before launch.
- 04Evolve existing brand menus — TRIPLA and Paratha & Patties — using sales data and customer feedback.
What we're looking for
- 01A background in culinary development, restaurant concept development or menu R&D — ideally adapting dishes for delivery-first, multi-kitchen execution rather than one flagship kitchen.
- 02A sharp instinct for what travels well in delivery packaging without losing quality.
- 03Comfort thinking creatively (flavor, positioning) and operationally (cost, execution at scale) at once.
- 04Current right to work in the United States.
Compensation
Competitive base salary, commensurate with experience, with equity consideration for the right candidate given the stage of the company.
Location: Remote, U.S.-based — periodic travel to Raleigh, NC required. Current U.S. work authorization required.
Five short steps. About ten minutes.