VP Corporate Executive Chef

11 - 15 years experience  •  Engineering Services

Salary depends on experience
Posted on 10/18/17
11 - 15 years experience
Engineering Services
Salary depends on experience
Posted on 10/18/17

Job Description

The Vice President of Culinary leads a team of culinary professionals and oversees the creative development of compelling new menu and LTO items, as well as the improvement of current menu items in support of a competitively superior dining experience. The Vice President partners with Brand Marketing to insure all conceptual development meets or exceed the needs of the project brief/charter and involves not only item development but item’s positioning, name, menu copy and key communication points.  The position also partners with Culinary Operations to ensure all food items can be executed with excellence with minimal complexity relative to other like items on the menu. The position will interact closely with individuals at all levels throughout the organization, across functions and with vendor/agency partners to articulate departmental objectives and ensure work is directed toward attaining company goals.  Health and Wellness are also within the scope of this position and directly involves strategies and tactics related to relevant consumer-facing communication, nutritional analysis, calorie disclosure, allergen and gluten-free menus and sodium calculations/reduction

ROLES AND RESPONSIBILITES:
GUEST:
-Defines areas for brand-building opportunities by applying an understanding and knowledge of consumer, market and industry trends to serve competitively superior food and deliver new food news
-Converts brand strategies into compelling core and promotional menu offerings that drive guest satisfaction, guest traffic and brand equity
-Interacts with media, shareholders, employees, vendor-partners, thought leaders and the community in representing the brand
EMPLOYEE:
-Oversees and executes selection of top-quality talent to facilitate attainment of team goals and objectives
-Develops team members by seeking out and supporting training, development, and other professional growth opportunities; manages individual and team performance through coaching, feedback, and performance management discussions
-Develops and nurtures relationships with other Restaurant Support Center teams to remain informed of initiatives and disseminate applicable guest feedback
FINANCIAL:
-Uses business case to secure approval for department budgets and funding needs; oversees and manages the department budget
-Oversees and manages all aspects of vendor-related contracts and work – scope statement, contracting, budgets, invoice payment, etc.
-Develops and leverages Darden purchasing and supplier networks; achieves cost efficiencies while procuring quality ingredients and introducing new food
-Provides strategic direction to develop food within specified cost parameters to ensure the achievement of business targets (guest count, margin, menu mix and sales) while delivering on flavor requirements

PROCESS EXCELLENCE:
-Oversees planning, organizing, monitoring, and control of all aspects of a project and ensures engagement, commitment, and risk management; provides ongoing communications on project status to ensure senior management alignment
-Drives the concept ideation process and develops a pipeline of new concepts
-Leads the creation of a range of dishes from creative briefs; takes a lead role in managing all or a portion of the stage gate process
-Supports long-term menu strategy establishment integrated with brand positioning and business needs; balances variety and breadth of appeal
-Explores new and exciting culinary techniques and presentations; leverages inspiration from industry trends, ethnic and international cuisine; searches for opportunities to infuse creativity into the development process; evolves cooking styles throughout the team
-Oversees the consistent application of culinary development standards, processes and established methodologies; ensures effective operations processes to support operations excellence
-Supports the translation of the development recipes and collaborates with culinary operations to simplify steps for executional replication
-Collaborates with culinary operations to communicate and coordinate with restaurant operations on the implementation, training, and testing of all menu items; ensures new products support operations excellence
-Oversees preparation and plating of food for marketing communications
-Coordinates product quality audits and vendor reviews to ensure end products meet specifications
-Protects intellectual properties of the brand
-Oversee and manages vendor/agency partner relationships

REQUIRED TECHNICAL SKILLS:
-10+ years of progressively responsible experience leading a culinary development team
-Culinary Skill and Technique: Demonstrates competence in the fundamentals of cooking and professional terminology
-Culinary Creation and Development: Leverages culinary knowledge and insights to generate compelling food concepts
-Culinary Operations: Demonstrates the ability to operationalize culinary concepts
-Training Design and Deployment: Demonstrates the capability to design and deploy food or beverage training to restaurant operations
-Project Management: Demonstrates the capability to achieve desired outcomes on time and within budget through the application of project management principles and techniques
-Restaurant Operations and Systems: Displays knowledge of and empathy for operations priorities, systems, methods and processes
-Consumer Knowledge: Demonstrates knowledge of current consumer and industry behaviors, trends, attitudes, preferences, and needs
-Brand Activation: Demonstrates an understanding and capability in executing the brand strategy
-Demonstrated ability to develop individual talent and build strong capability in teams

OTHER KEY QUALIFICATIONS:
-Demonstrated ability to develop culinary and beverage products in a multiple unit, high-volume environment
-Ability to effectively speak to varying audiences including media outlets, Operators/MP conference, large group training sessions and bi-monthly MIT groups
-Demonstrated ability to drive innovation into the product development process
-Travel required
-Passion for food and hospitality

PREFERRED SKILLS AND EXPIRENCE:
-Bachelor’s Degree or equivalent Culinary Arts Degree
-Certified Executive or Research Chef
-Management experience in a restaurant environment

31740BR

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