DUTIES AND RESPONSIBILITIES

Quality Assurance Ensures food safety compliance is adhered to and that each platform meets HACCP and food safety training as required per company, state, county and city. Conduct regular Quality Assurance tastings and evaluations to ensure recipe adherence, food quality, and consistency. Launch/expand successful prepared food product lines and implement successful exit strategies for unproductive merchandise. Completes all required reports, logs, and culinary audits/reviews in a timely manner. Culinary Support Lead, contribute to and execute parts of the culinary strategic plan for the division. Launch/expand successful prepared food product lines and implement successful exit strategies for unproductive merchandise Launch line reviews in support of customer and seasonal expectations. Leverage fact-based decision making to drive growth and profitability. Assists in kitchen schematics design and recommends adjacencies that support the efficiency of the space. Team Member Training Orientates new cooks within their respective area, core culinary standards and established food programs. Provides support for new restaurant openings and/or renovations. Provides leadership to culinary team members and kitchen managers. Assists with training, coaching and development of culinary team members.

 

POSITION QUALIFICATIONS:

Culinary or HRIM Degree and/or equivalent job experience 3-5 Years Restaurant Operations Knowledge of procedures and standards for Safety and Sanitation Excellent food quality improvement initiatives Menu, recipe development, implementation and compliance Proficient using MS Office, Excel, database and word processing programs. Exceptional organization and attention to detail. Strong decision-making, negotiation, and leadership skills. Ability to multi- task and succeed in a fast-paced environment. Exceptional communication and relationship-building skills.