Corporate Culinary Research And Development Manager

The Corporate Culinary Research and Development Manager is responsible for assisting in the management and coordination of culinary operations within the company. This includes maintaining high-quality food production standards, overseeing kitchen staff, ensuring compliance with health and safety regulations, and collaborating with the Executive Chef to develop and refine menu offerings. The Corporate Culinary Research and Development Manager will work closely with various teams across different locations to ensure consistency in food quality and service.

**Key Responsibilities: **

1. **Assist in Menu Development and Standardization: **

- Collaborate with the Executive Chef or Director of Culinary Operations to create and update menus that meet the company's culinary vision and brand standards.

- Ensure consistency in menu items across all locations.

2. **Supervise Culinary Staff: **

- Provide leadership, direction, and mentorship to kitchen staff.

- Oversee training and Development programs for culinary team members.

3. **Quality Control: **

- Monitor food preparation and presentation to maintain high-quality standards.

- Conduct regular inspections and audits to ensure compliance with company's culinary guidelines.

4. **Cost Control and Budget Management: **

- Assist in managing food costs, portion control, and inventory levels.

- Collaborate with purchasing and procurement teams to optimize supplier relationships.

5. **Compliance and Safety: **

- Ensure compliance with local health and safety regulations, as well as company policies and procedures.

- Implement and enforce sanitation and food safety standards.

6. **Collaboration and Communication: **

- Work closely with Executive Chef, General Managers, and other stakeholders to align culinary operations with overall company goals.

- Foster effective communication and teamwork between culinary teams across various locations.

7. **Culinary Innovation: **

- Stay updated on industry trends and emerging culinary techniques.

- Contribute to the development of new and innovative menu items.

**Qualifications: **

- Proven experience as a Sous Chef or similar role in a corporate or multi-location culinary environment.

- A culinary degree or relevant certification is preferred.

- Strong leadership and team management skills.

- Excellent organizational and multitasking abilities.

- Knowledge of industry best practices in food preparation, presentation, and sanitation.

- Familiarity with inventory management and cost control.

- Effective communication and interpersonal skills.

- Ability to manage and maintain different costing software’s.

- A positive attitude, strong work ethic, and a commitment to delivering exceptional culinary experiences to our guests.

**Physical Requirements: **

- Ability to stand for extended periods and lift heavy objects.

- Stamina to work in a fast-paced kitchen environment.

Job Type: Full-time

Pay: $65,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 2 years

Pay rate:

• Yearly pay

Shift:

• 8 hour shift

Weekly day range:

• Monday to Friday

Work Location: In person