About the job
Purpose: 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.
Essential Functions
- 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
Minimum Qualifications, Knowledge, Skills, and Work Environment:
Education and Experience
- 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
- In the industry 3-5 years of Hospitality, F&B and/or Retail experience
Specialized Skillset/Competencies/Traits:
- 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
Location/Travel:
- This position is remote but should be in close proximity to an airport location. This position requires up to 70% travel to airport locations
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