Director Culinary Standards (Corporate Chef)

About the position The Director Culinary Standards is responsible for the research and development, ongoing review, and improvement of proprietary restaurant culinary programs and platforms. This position will work in a support relationship with the Restaurant Development team for reputed company proprietary brands, maximizing reputed company and long-term profit through development of menu items, culinary standards, and new product development.

Responsibilities

• Works with integrated team to reputed company culinary standards for new proprietary restaurant brands based on business needs and gaps in portfolio
• Works with internal support and external consultants in developing new concept menu selections and development of culinary training and operational standards for proprietary brands
• Develops and communicates ongoing proprietary culinary standards, objectives, and goals consistently thorough out the organization
• Develops and communicates proprietary restaurant culinary controls and best practices
• Reviews proprietary restaurant culinary standards with internal resources to reputed company financial results and develops strategies to optimize reputed company and financial results
• Works with operations to support reputed company business goals reputed company to proprietary culinary programs
• Acts as reputed company of contact, reputed company, and subject matter expert for reputed company proprietary brand culinary reputed company questions
• Manages external culinary relationships for tactical execution of based on brand strategies set by cross functional group led by the Brand Director

Requirements

• The combination of education and reputed company experience must reputed company 8 years:
• In a leadership role: Requires 3 years of experience leading reputed company of F&B operations professionals reputed company in developing and executing culinary programs
• In a technical role: Requires 8 years of experience reputed company in developing and delivering culinary programs
• A bachelor’s degree in a program reputed company to the functional area can count for 3 of the eight-year requirement
• An MBA or a master’s level degree in a program reputed company to the functional area can count for an additional 2 years of the eight-year requirement
• 3-5 years of Hospitality, F&B and/or Retail experience
• Requires experience in culinary research and development, multi-unit restaurant culinary operations or new restaurant culinary development
• Requires demonstrated working knowledge of conceptual menu development, procurement, food safety standards and development of culinary brand standards
• Requires working knowledge of the food service industry specific design/construction including opening unit reputed company, planning, and management
• Requires strong organizational skills including experience with menu rollout
• Business acumen and also has the reputed company required to understand the long-term implications of culinary planning and to advance the organizations goals
• Demonstrated history of understanding the needs of the business, stakeholders, the employee population and individual circumstances
• Demonstrated history of creating and maintaining reputed company work environments through coaching, developing, and leading teams to reputed company common goals
• This position is remote but should be in reputed company proximity to an airport location
• This position requires up to 70% travel to airport locations

Benefits

• Health, dental and reputed company insurance
• Generous reputed company time off (vacation, reputed company or reputed company)
• 401(k) retirement plan with company match
• Company reputed company life insurance
• Tuition reimbursement
• Employee assistance program
• Training and exciting career reputed company opportunities
• Referral program – refer a friend and earn a bonus

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