Job Summary:

• Plan and implement all menus, new and existing
• Provide ongoing menu innovation and tastings for executive review
• Accurate/ on-target pricing and food/labor costs
• Hiring, training, leading, and discipline of all culinary team members
• Consistent clear communication and follow-up
• Attend all corporate team meetings
• Oversee production and results of all outlets/ venues
• Maintaining the quality of two kitchens
• Hiring and retaining staff
• Menu development and adjustments for two restaurants

Skills on Resume:

• Menu Planning (Hard Skills)
• Cost Management (Hard Skills)
• Team Leadership (Soft Skills)
• Communication (Soft Skills)
• Operational Oversight (Hard Skills)
• Quality Control (Hard Skills)
• Staff Retention (Soft Skills)
• Menu Innovation (Hard Skills)

Job Summary:

• Administrative work relating to the job
• Keep self-informed of new procedures and operating policies with the company
• Earn the trust of others through open, honest communication
• Maintain a positive and respective attitude
• Overall operations BOH staff for two locations
• Customarily exercise discretion and independent judgment
• Lead by example in meeting company expectations of performance and behavior in the support center as established in the Employee Handbook
• Provide a leadership climate that promotes fair and consistent application of company policies and procedures
• Maintain confidentiality of all company information, is forthcoming in reporting all policy and procedural violations and any wrongdoing to the director of human resources

Skills on Resume:

• Administrative Management (Hard Skills)
• Policy Adaptation (Hard Skills)
• Trust Building (Soft Skills)
• Positive Attitude (Soft Skills)
• Operations Oversight (Hard Skills)
• Independent Judgment (Soft Skills)
• Leadership (Soft Skills)
• Confidentiality Maintenance (Hard Skills)

Job Summary:

• Ongoing evaluation of menus, innovating new recipes, weekly features, ongoing communication with company departments, purchasing, culinary, training, marketing, and operations.
• Work with teams in each market to implement menu changes
• Collaborate with purchasing and operations teams to ensure product aligns with standards of company and is consistent market to market.
• Standardize all culinary tools and identify areas of opportunity on a per-restaurant basis to better control costs
• Works ongoing to tweak kitchen design and equipment as needed.
• Oversee a team of RCMs in multiple markets and holds accountable for menu implementation, training, culinary and sanitation standards, etc.
• Travel as needed to work with teams and troubleshoot struggling restaurants
• Make sure each restaurant is adhering to culinary and sanitation standards.

Skills on Resume:

• Menu Evaluation (Hard Skills)
• Recipe Innovation (Hard Skills)
• Team Collaboration (Soft Skills)
• Cost Control (Hard Skills)
• Kitchen Design (Hard Skills)
• Team Management (Soft Skills)
• Travel Coordination (Soft Skills)
• Standards Compliance (Hard Skills)

Job Summary:

• Becomes a subject matter expert relative to TSC pantry, recipes and platforms – both existing and potential.
• Proactively and in conjunction with the Menu Strategy and Innovation group generates innovative product and menu concepts, with a focus on assigned targets and goals (relevance-building, cost, speed of service, check accretive, etc.).
• Develops and tests product applications and recipes within TSC operations template.
• Acquires and demonstrates knowledge of TSC operations, initiatives, goals and objectives and shapes menu activity to support such.
• Works on a variety of projects including menu optimization, menu concept, product concept, product development, training and guest insights projects.
• Develops strong working relationships with vendor partners to serve menu optimization and innovation.
• Develops strong relationships with franchisees and becomes the “go to” culinary contact for this critical group.
• Cooks, preps and shops as needed for a range of projects including internal and insights presentations, special events, marketing activities and trade shows.
• Leads all menu and product cuttings.
• Collaborates and works with other team members and cross-functional teams in a productive, professional and thoughtful way.
• Adheres to and models good manufacturing practices (GMPs) at all times, maintains organized work space and practices exemplary cleanliness standards at all times.

Skills on Resume:

• Culinary Expertise (Hard Skills)
• Menu Innovation (Hard Skills)
• Project Management (Soft Skills)
• Vendor Relations (Soft Skills)
• Franchisee Liaison (Soft Skills)
• Operational Knowledge (Hard Skills)
• Cross-functional Collaboration (Soft Skills)
• GMP Compliance (Hard Skills)

Job Summary:

• Oversee product development for Deli/Food Service and Meat Market departments
• Ensure quality and food safety standards are met & consistent at store level
• Create training materials to support stores in daily production and presentational activities
• Assist Deli Buyer or Procurement manager in product selection, specifications and approval
• Assist Deli/Food Service Director as needed
• Recipe, Menu, & Product Development, nutritional & ingredient analysis, costing of all products
• Oversee product quality and integrity
• Food concept development and new program execution
• Conduct on site and off site training in all aspects of food production, food knowledge, presentation & merchandising, cooking skills, nutrition, & food safety
• Assist Deli Buyer or Procurement manager in product selection, specifications and approval

Skills on Resume:

• Product Development (Hard Skills)
• Quality Assurance (Hard Skills)
• Training Material Creation (Hard Skills)
• Procurement Support (Hard Skills)
• Recipe Development (Hard Skills)
• Food Safety Compliance (Hard Skills)
• Food Concept Innovation (Hard Skills)
• Onsite Training (Soft Skills)

Job Summary:

• Drive recipe creation (for new products development) and innovative ways of product application with key and influential customers.
• Develop and implement Key Account business opportunity via Limited Time Offer (LTO), long-term plan to ensure business continuity. 
• Culinary Training for sales and marketing team - Lead Basic Culinary Training and Product Application Workshop, ensuring sales and marketing team are equipped with product knowledge and application, as well as ability to sell food solutions to end users.
• Provide professional consultation to marketing staffs in developing end users campaign, recipes, and new products - propose relevant strategies and action plans. 
• Train sales teams on product knowledge, vocabulary, value & principles of target customers (National level).
• Collate and leverage insights by feeding the information into local and global insight, communication and Innovation teams. 
• Be an active participant and contributing member to the global & regional C2C activities.
• Support Chef-to-Chef events to generate word of mouth & sales. 
• Lead C2C model by engaging Chinese and Western cuisine associations (Kusu, Ho Yu, MAH, CAM + Chapters), build word of mouth to maximize partnership benefits. 

Skills on Resume:

• Recipe Development (Hard Skills)
• Strategic Planning (Soft Skills)
• Culinary Training (Hard Skills)
• Consultative Support (Soft Skills)
• Sales Training (Hard Skills)
• Insight Analysis (Hard Skills)
• Team Collaboration (Soft Skills)
• Event Coordination (Soft Skills)

Job Summary:

• Manage new product development projects including sourcing ingredients, establishing equipment requirement and determining processes 
• Perform analysis and establishing standards for all product development
• Contribute continuous product/process improvement and cost saving
• Research new ingredients and concepts so that they can be applied as an improvement, cost reduction, or innovation
• Approach projects with a practical knowledge of Parker’s Kitchen products and operating systems
• Define quality standards such as sensory, product performance, as well as meet food safety and regulatory requirements 
• Take ownership of product launch process and communication to necessary departments 
• Helps with directing food service organizational strategies by contributing information, analysis and recommendations to functional strategic thinking and direction.
• Maintain awareness of market food and menu trends and comparative products from all major channels, and analyze and report findings from competitor product pricing and product analysis 
• Act as the field liaison to ensure execution of supplier relationships within food categories

Skills on Resume:

• Product Development (Hard Skills)
• Quality Assurance (Hard Skills)
• Process Improvement (Hard Skills)
• Ingredient Research (Hard Skills)
• Regulatory Compliance (Hard Skills)
• Project Management (Soft Skills)
• Market Analysis (Hard Skills)
• Supplier Coordination (Soft Skills)

Job Summary:

• Responsible for menu optimization that improves food quality of existing items, reduces costs and supports ease in operational execution and processes
• Maintain, utilize and monitor a recipe cost file to generate actionable insights within the culinary offering
• Developer, Creator and owner of all new menu innovation, working alongside the COO
• Marketing and Ops Leads, Sourcing Business Partners and Vendors to effectively delivery new innovation that meets the brand’s business objectives, cost parameters and operational constraints
• Responsible for providing recipes to QA for nutritional and allergen creation
• Responsible for participating in new equipment innovation that supports culinary brand priorities, with specific involvement in new concept kitchen design
• Responsible for culinary execution (presentation, taste, quality, temperature, travel ability) of menu on premise plate ware and off-premise packaging
• Support Training Team with culinary training videos for new menu innovation
• Culinary support at marketing photoshoots and TV shoots
• Support Operational Team with menu innovation and optimization that eases execution and increases speed to service the Guest

Skills on Resume:

• Menu Optimization (Hard Skills)
• Cost Analysis (Hard Skills)
• Innovative Development (Hard Skills)
• Recipe Management (Hard Skills)
• Equipment Innovation (Hard Skills)
• Culinary Execution (Hard Skills)
• Training Development (Hard Skills)
• Operational Support (Soft Skills)

Job Summary:

• Manage an innovation pipeline that extends out 24-36 months by developing new product concepts for value-added eggs, refrigerated potatoes and other product lines.
• Support the marketing team in the development of business building solutions that utilize existing egg and potato products to drive consumption and traffic across targeted customers segments and key accounts.
• Serve as primary culinary liaison for both new product innovation and menu ideation sessions with top customers and targeted key accounts.
• Participate in culinary cuttings, sales training sessions and videos, recipe development, and the creation of a wide range of other sales materials.
• Attend weekly cross-functional team meetings and bi-weekly leadership team meetings to ensure projects are on track and communication is clear amongst key stakeholders
• Co-owner of Regional and National Food Shows, executed for both Brand Teams and Franchisee Sub-Committee.
• Lead the KM Food Excellence Committee.
• Working alongside Marketing Food Lead to create scope, menu items and support the presentation deck to seek necessary alignment.
• Responsible for ensuring menu effectively meets all regulatory Health & Safety standards

Skills on Resume:

• Innovation Management (Hard Skills)
• Marketing Support (Soft Skills)
• Culinary Liaison (Soft Skills)
• Recipe Development (Hard Skills)
• Team Collaboration (Soft Skills)
• Event Coordination (Soft Skills)
• Committee Leadership (Soft Skills)
• Regulatory Compliance (Hard Skills)

Job Summary:

• Gather, analyze and interpret market data to identify emerging trends with the ability to apply them to the AFH industry
• Product innovation and/or renovation of current products and portfolio: Including, but not limited to ingredients, packaging, shelf life, flavors, nutritionals
• Develop innovative concepts that are in line with the customer needs and core scope of ingredients
• Continually assess and monitor competition, trends and vendor ideations to create compelling concepts and innovation platforms.
• Continuously learns, tastes, explores, vets and researches food ideas and concepts while relating them back to relevant ideas and strategies for Sauer Brands
• Remains current on industry and consumer trends and knowledge, leading the team in development of on-trend, competitively superior taste and flavor and delivers food news to the sales team through rituals and routines
• Ensures the consistent application of culinary development standards, processes and established methodologies for food safety, product implementation and P&L guidelines
• Partners cross-functionally to ensure projects, programs, testing, and implementation, both internally and externally, are completed
• Experience with designing, developing and maintaining a test kitchen within budget for customer-facing presentations and meetings
• Possess a strong culinary operations knowledge base, with the ability to create recipe ideations based on customer needs and consumer insights.
• Analyze, interpret and take appropriate action with the information provided by cross-functional teams, sales and customer feedback
• Create customer-facing presentations utilizing PowerPoint and Excel, and present and persuade said presentations with strong oral and written communication skills

Skills on Resume:

• Market Analysis (Hard Skills)
• Product Innovation (Hard Skills)
• Trend Assessment (Hard Skills)
• Culinary Development (Hard Skills)
• Food Safety Standards (Hard Skills)
• Cross-functional Collaboration (Soft Skills)
• Test Kitchen Design (Hard Skills)
• Presentation Skills (Soft Skills)

Job Summary:

• Create recipes for consumers, food service, and institutional users
• Maintain records/detailed notes, so recipes can successfully be reproduced in large volumes while maintaining quality
• Staying current with culinary trends
• Ability to work independently, manage priorities, and deliver timely completion of assignments
• Maintain an inventory of ingredients and kitchen items
• Prepare product samples and demonstrations
• Great relationships with key influence Chefs for sales and brand ambassadors (across the country)
• Excellent presenter for face to face, video meetings, and large groups
• Collaborate with Sales & Marketing team to create, execute all demonstrations
• Execution and participation in all trade shows
• Working with Operations team on R&D projects

Skills on Resume:

• Recipe Development (Hard Skills)
• Record Keeping (Hard Skills)
• Trend Analysis (Hard Skills)
• Independent Management (Soft Skills)
• Inventory Management (Hard Skills)
• Product Demonstrations (Hard Skills)
• Collaborative Relationships (Soft Skills)
• Public Speaking (Soft Skills)

Job Summary:

• Leads the planning and execution of new menu items, within the existing Culinary Culture & Vision of the brand.
• Formulate, test, and fully develop scalable recipes and programs
• Specific market segments and operational needs, being mindful of procurement and operational challenges.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all operations.
• Creating videos and actively sharing the brand on social media.
• Ensures standard recipes and techniques for food preparation and presentation 
• Developed and followed corporate-set specifications at each location.
• Enforces culinary policies and procedures to measure and continually enhance quality.
• Assists in the recruitment, onboarding, training, and development of location chefs and kitchen teams.
• Cooks, preps, and grocery shops as needed for a range of projects, including internal and customer presentations, special events, marketing activities, and trade shows.
• Develops and tests product applications/recipes within a food service template.

Skills on Resume:

• Menu Development (Hard Skills)
• Recipe Formulation (Hard Skills)
• Sanitation Oversight (Hard Skills)
• Social Media Engagement (Soft Skills)
• Training & Development (Soft Skills)
• Quality Assurance (Hard Skills)
• Event Preparation (Hard Skills)
• Product Testing (Hard Skills)

Job Summary:

• Develop and select recipes used to expand the company's product offerings that are marketable through the company's existing distribution channels.
• Work with Operations, Sales and Marketing, and Quality Assurance to understand the competitive and flavor landscape of product recipes and formulations 
• Develop products based on the latest flavors, trends, and ideas that will drive sales and enhance product offerings.
• Standardize and reformulate product recipes to ensure ultimate consistent quality and taste.
• Provide support to the executive management team by meeting the company's sales and marketing goals through new product innovation.
• Set annual targets, plan, and schedule from new product conceptualization to recipe formulation.
• Co-work with the Director of Quality Assurance to oversee the planning and execution of product reviews, technical investigations, formulation and process improvements, new ingredient/processing technologies, process capability/control for existing products, and labeling requirements.
• Becomes a subject matter expert relative to product capabilities.
• Works on a variety of projects, including menu concept development, product development, customer work sessions, culinary plant-based training, and other company and customer-related projects 
• Works primarily with assigned food service and retail accounts across all menu categories.

Skills on Resume:

• Recipe Development (Hard Skills)
• Market Analysis (Hard Skills)
• Product Innovation (Hard Skills)
• Quality Standardization (Hard Skills)
• Strategic Planning (Soft Skills)
• QA Collaboration (Soft Skills)
• Expertise Development (Hard Skills)
• Project Management (Soft Skills)