Manager Culinary Services

The Manager of Culinary Services is responsible for the execution of all culinary training and beverage deployment materials. This position is responsible for ensuring core training program are updated regularly with the latest culinary and beverage SOP’s. In addition, this position will strive to eliminate operational inefficiencies, make it easily executable and drive simplification. The Manager of Culinary Services will work closely with Culinary innovation and development, Marketing and Total Quality to improve food handling, cooking and quality throughout the launch through the deployment of materials. This position needs to be analytical, detailed oriented, savvy with technology, specifically with Microsoft office in particular Excel and PowerPoint.
ROLES AND RESPONSIBILITIES:

• Collaborates cross-functionally with chef, beverage, marketing, training and operations services to capture subject matter expertise and apply it to all menu deployment materials.
• Collaborate with Chef on the development with a focus on the commercialization and operationalizing to ensure execution.
• Full ownership and responsibility for the execution and completion of all culinary and beverage deployments, including all internal systems.
• Uses their Operations, Training and Culinary knowledge to support the operationalization of chef recipes, simplifications of steps. Ensures recipes are clear, concise, and easily understood by wide audience.
• Manages the creation of plating guides, cooking instructions/charts and recipes including managing the photo shoot needs for all restaurant culinary training materials.
• Manage the development and design of culinary training programs and job aids to include maintaining the latest national and regional versions (print and digital) and recipe sort orders.
• Participate and support restaurant testing, training and any video needs.
• Ensures all timelines for all culinary and beverage deployments in alignment with Concept Development and Operations Services calendars are met.
• Provide and manages local printer needs (e.g., distribution information and packing lists)
• Follows up on the effectiveness of all past deployments with the Operators and seeks to improve our materials with each deployment.
• Seek operator feedback, visit restaurant and/or give or attend a training session to improve potential enhancements to systems, methods and procedures.
• Ability to travel, to include working hands-on to improve restaurant culinary and training execution.
• Ensures all technology such as KDS, POS is accurate and current.
• Determine smallwares requirements for any existing or new deployment.
• Support all equipment tests.
• Partner with training department to ensure for operations align with any culinary menu updates.
• Successfully leverage operations leadership to test and leverage their insights as well as collect robust feedback from test cells to ensure our events and core menu launches are success.

• Minimum 5 years of experience with at least 3 year of hands operations experience in a leadership position with a focus on culinary development and execution.
• Analytical experience with Hot Schedules, Forecasting and Labor, Par Pull

• Food Handler Certification

• Bachelor’s Degree preferred

• Demonstrated ability to Verbal and written communication skills
• Demonstrated ability to Organization and Prioritization skills
• Functional understanding of operations and kitchens
• Demonstrated ability to effectively prioritize and multi-task at a given time.

REQUIRED SKILLS AND EXPERIENCE:
Microsoft Office