Director Culinary Innovations
Brock
Brock & Company Corporate Office
6d ago

Responsibilities

  • Focuses on culinary excellence, innovation, and the customer experience.
  • Supports all facets of operational excellence across the portfolio.
  • Partner with corporate and field leadership to identify and prioritize technical and skill gaps along with training needs.
  • Develop, manage and execute operational excellence initiatives and standards of operation.
  • Possess a complete understanding of food and labor performance metrics and data interpretation in order to drive improvement.
  • Maintain and leverage the recipe database for food product compliance in the field.
  • Develop and enforce standards relative to a safe and healthy work environment.
  • Support new business development with opportunity assessment, menu development, and presentations.
  • Support new and existing location openings.
  • Develop, oversee and maintain proprietary brands from concept to production. Recommend and support implementation of franchise brands as necessary.
  • Directs research and development of trends, themes, concepts, and product attributes.
  • Attend trade shows and conferences in order to remain future focused and knowledgeable of best practices.
  • Work with VP of Procurement with vendors and establish partnerships as necessary.
  • Provides leadership to subordinates : Corporate Chef and Culinary Operations Manager.
  • Qualifications

  • Culinary Degree required with advanced work in Culinary Arts. Bachelor’s degree preferred. CEC or CRC with R&D experience a plus.
  • Willingness to maintain certifications.

  • Minimum ten years of progressive Culinary experience, post-degree completion with executive chef-level experience in contract foodservice, education and / or corporate dining experience preferred.
  • Experience with new concept, menu and recipe development, food presentation, and creative skills that deliver positive results for business objectives.
  • Computer skills including Microsoft Office, food production management systems, recipe database, and presentation software.
  • Strong qualitative and quantitative acumen to develop culinary strategies based on consumer insights
  • Requires culinary vision and a passion for food.
  • ServSafe Food Handlers certification and Allergen Awareness Certification required.
  • Outstanding communication skills, with an ability to effectively speak to varying levels and size audience with confidence and influence.
  • Ability to work under tight deadlines in a high-pressure and continuously evolving environment.
  • Travel - 50%+
  • Equal Opportunity Employer - M / F / D / V Benefits Eligible

    Background Check and Required / / Uniforms and Meals Provided

    Please respond with resume or letter of intent.

    PM21

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