Job Summary:

• Set up and allocated the department targets, reviewed and evaluated the achievement of team members, coached and motivated team.
• Organized routine chefs’ brainstorm, workshop, training, trend update, bi-weekly managers meeting and monthly team meeting
• Guide team members to join different projects
• Stabilized and motivated team members, and helped them in personal career development
• Develop solutions adapted for specific clients
• Achieve the goal set for certain number of projects, with good project ROI
• Maintain kitchen hygiene and facilities well functioned for chefs' daily work
• Maintain good relationship with suppliers for win-win partnership
• Support the sales and better explore the customers' requirements.
• Support marketing and amplify product exposure.

Skills on Resume:

• Team Leadership (Soft Skills)
• Project Management (Hard Skills)
• Event Coordination (Hard Skills)
• Client Solutions (Soft Skills)
• Operational Management (Hard Skills)
• Supplier Relations (Soft Skills)
• Sales Support (Hard Skills)
• Marketing Support (Soft Skills)

Job Summary:

• Work directly with GM, Director of Food and Beverage, ownership, and management to develop a vision for the culinary program
• Develop all menus and recipes, train culinary management team to execute consistently
• Manage a team of managers in the culinary department
• Lead property in high growth and re-development phase
• Develop processes and strategies that improve overall operations of 20+ kitchens across the country
• Identify and implement operational improvements that significantly improve financial and customer satisfaction metrics
• Collaborate with Area Directors and location General Managers to understand and troubleshoot operational and financial challenges
• Work closely with COO and CEO to support strategy and planning

Skills on Resume:

• Vision Development (Soft Skills)
• Menu Development (Hard Skills)
• Team Management (Soft Skills)
• Growth Leadership (Soft Skills)
• Process Improvement (Hard Skills)
• Operational Strategy (Hard Skills)
• Collaborative Problem-Solving (Soft Skills)
• Executive Collaboration (Soft Skills)

Job Summary:

• Continually advance and evolve the guest experience through product innovation, leveraging industry trends such as delivery solutions, customization, new platforms, new proteins, health and wellness, and sustainability.
• Partner with food and beverage concept development teams and supply partners to create news that complements the brand drives quality and maximizes the value of the experience.
• Establish systems, practices, and processes to monitor menu performance and proactively address gaps in experience, quality, or key performance metrics based on results.
• Partner with the executive team, internal clients, and supply partners to develop and deliver, menu development and product initiatives that drive brand growth.
• Represent the organization and participate in industry-related organizations and associations.
• Work collaboratively with operations and supply chain for vendor/sourcing/product specifications.
• Provide direction and hands-on training to the culinary managers and cooks
• Assist in developing equipment specifications for new product development.
• Give clear direction, create a sense of belonging, demonstrate commitment to the team and the business.

Skills on Resume:

• Product Innovation (Hard Skills)
• Trend Leveraging (Soft Skills)
• Quality Monitoring (Hard Skills)
• Menu Development (Hard Skills)
• Industry Representation (Soft Skills)
• Vendor Collaboration (Soft Skills)
• Team Training (Soft Skills)
• Leadership Direction (Soft Skills)

Job Summary:

• Inspire the programs multi- and single-unit culinary leaders
• Lead the central team that collaborates with regional culinary and subject matter experts to develop an holistic menu strategy that delivers on core program values, user experience and delivers efficiencies at scale
• Develop a systematized approach to recipe creation, cataloging, menu development, forecasting and reporting
• Ensure chefs and operations teams are prepared for successful deployment
• Develop culinary programs and solutions for a multi-unit and complex environment to drive consistency
• Identify success metrics that align program values, customer experience, operational excellence and financial requirements
• Work closely with procurement team to drive menu quality and efficiencies
• Create and develop multi-functional team
• Instill passion for great food and improving food ecosystem
• Serve as the primary culinary subject matter expert in order to educate team members on the latest trends
• Partner with learning and development and training team to establish training protocols for all areas of culinary, including new menu items and food safety
• Work closely with the other subject matter experts - branded concepts, nutrition, sustainability, procurement, marketing and other stakeholders to establish new concepts, recipes, menus

Skills on Resume:

• Team Inspiration (Soft Skills)
• Menu Strategy (Hard Skills)
• Recipe Systems (Hard Skills)
• Deployment Prep (Soft Skills)
• Program Development (Hard Skills)
• Metrics Alignment (Hard Skills)
• Procurement Collaboration (Soft Skills)
• Culinary Expertise (Soft Skills)