Address
Form of workDirector, Culinary Innovation
About Burger King Corporation ("BKC"):
Every day, more than 11 million guests visit Burger King restaurants around the world. And they do so because our restaurants are known for serving high-quality, great-tasting, and affordable food. Founded in 1954, Burger King is the third largest fast food hamburger chain in the world. The original Home of the Whopper, our commitment to premium ingredients, signature recipes, and family-friendly dining experiences is what has defined our brand for more than 50 successful years.
Our Opportunity:
Reporting to the Sr. Director Culinary Innovation, Commercialization and Sustainability. The Director of Culinary Innovation will play an integral role in defining and driving the BK food philosophy, in developing distinct and leading flavor profiles and working closely with our vendors and supply chain partners.
This position is highly collaborative and partners closely with the Sr. Managers in Brand Marketing and, Consumer Insights in addition to external supply chain and vendor partners to ensure that BK delivers strong unit economics and elicits brand love by delivering the best-tasting, flame grilled product experiences in QSR. Needs to have a well-developed network of suppliers that support the product innovation priorities of the brand and a strong understanding of supplier capabilities both current and potential new partners to support brand needs.
Responsibilities:
- Lead and develop a multi-level team of chefs & food scientists.
- Refine BK food philosophy that delivers on leveraging our history with flame-grilling and ensures best in class flavor and quality.
- Lead relationships with key suppliers and to stay ahead of flavor and innovation trends.
- Provide and ensure accurate hand-off of all recipe information and culinary standards to Commercialization Team.
- Partner with Operations team to develop procedures that enhance operations and support in-store execution.
- Oversee the planning and facilitation internal and cross-functional product showings through sample requisition and ingredient preparation.
- Oversee the organization and inventory of the BK test kitchen ensuring safe food handling practices and BK production standards.
- Lead and assist in PR and Media events that support and sustain new product roll-outs and well as supporting the Brand.
Qualifications & Skills:
- Associate or bachelor's degree in food science or culinary arts
- 8-10+ years of experience in progressive leadership roles
- Experience in QSR or fast-casual, and/or equivalent experience required working in a commercial kitchen.
- Proficiency in Microsoft Office (Word, Excel, PowerPoint, and Outlook).
- Knowledge of applicable procedures, requirements, regulations, and policies related to product innovation and menu engineering.
- Skilled in thinking quantitatively and conceptually and strong organizational skills and management of others.
- Ability to influence others; ability to clearly communicate and understand information in business English, both orally and in writing.
- Strong organizational skills managing multiple projects and corresponding timelines.
- Robust professional and academic networks in the field of culinary arts.
Restaurant Brands International and all of its affiliated companies (collectively, RBI) are equal opportunity and affirmative action employers that do not discriminate on the basis of race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or veteran status, or any other characteristic protected by local, state, provincial or federal laws, rules, or regulations. RBI's policy applies to all terms and conditions of employment. Accommodation is available for applicants with disabilities upon request.
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