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 all proprietary brands, maximizing growth and long-term profit through development of menu items, culinary standards, and new product development. Responsibilities • Works with integrated team to develop 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 gauge financial results and develops strategies to optimize quality and financial results • Works with operations to support all business goals related to proprietary culinary programs • Acts as point of contact, liaison, and subject matter expert for all proprietary brand culinary related 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 professional experience must exceed 8 years: • In a leadership role: Requires 3 years of experience leading a team of F&B operations professionals engaged in developing and executing culinary programs • In a technical role: Requires 8 years of experience engaged in developing and delivering culinary programs • A bachelor’s degree in a program related to the functional area can count for 3 of the eight-year requirement • An MBA or a master’s level degree in a program related 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 oversight, planning, and management • Requires strong organizational skills including experience with menu rollout • Business acumen and also has the mindset 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 positive work environments through coaching, developing, and leading teams to achieve common goals • This position is remote but should be in close proximity to an airport location • This position requires up to 70% travel to airport locations Benefits • Health, dental and vision insurance • Generous paid time off (vacation, flex or sick) • 401(k) retirement plan with company match • Company paid life insurance • Tuition reimbursement • Employee assistance program • Training and exciting career growth opportunities • Referral program – refer a friend and earn a bonus Apply tot his job