Head of Culinary

2 weeks ago

San Francisco CA, United States ISS Facility Services North America Full time

Key Purpose

As the Head of Culinary you will be responsible for the development and management of the culinary programs required to meet the Food Program objectives and outcomes. You are responsible for mapping a clear set of strategies and developing a key set of organizational elements (e.g., integrated menu management systems) that bring the culinary point of view to life. You are also responsible for fostering an innovation culture by continually introducing new menu ideas and food concepts, quality improvements, and productivity aligned with the client objectives.

You are also responsible for optimizing partnerships both internally and externally, that enhance various aspects of the delivery of all aspects of the food served in our cafes globally. This includes the delivery of culinary training programs, integration of culinary trends into cycle menus and branded concepts.

Minimum Qualifications

  • BA/BS in food science, hotel management or related field or equivalent practical experience
  • 10 years of experience in food service with an emphasis on multiple site operations within a regional or global organization.
  • At least 10 years experience in developing cycle menus, concepts and strategies using a menu management system
  • Leadership of teams of 4 Direct reports with teams in a dispersed geography in a matrix

Preferred Qualifications

  • Deep experience with procurement at scale and experience with success production at scale strategies. Knowledge of menu management systems.
  • Metric, KPI and measurement driven to analyze and adapt
  • Strategic mind-set with work experience in a matrix multi national corporation.
  • Experience leading complex operational and strategic initiatives, working closely with global stakeholders at all levels to achieve impact.
  • Track record of effectively managing and delivering against multiple projects simultaneously in fast-paced environment.
  • Distinctive problem-solving and analytical skills, combined with impeccable business judgment.
  • Ability to lead global and cross functional project teams to develop and implement new culinary strategies as well as to collaborate and influence functionally and globally to create alignment of menu management across the global program.
  • Strong verbal and written communication skills with the ability to engage and influence stakeholders at all levels; experience with change management
  • Strong critical thinking and collaboration skills;

Responsibilities

  • Develop and manage integrated food & beverage menu management and development strategy and structure; understands, influences and advocates for the systems and menu methodologies that help us achieve our culinary program goals at scale.
  • Help define a set of aligned strategies around procurement efficiencies, menu development to enhance sustainability goals, teaching kitchens and farm-to-table programming.
  • Lead culinary team in developing a coordinated, scalable approach to menu and recipe development and deployment.
  • Lead FoodSpots and Catering national leaders related to food, grab-n-go and inventory scaling.
  • Work closely with the other subject matter experts (e.g., branded concepts, nutrition,

sustainability, procurement, marketing) to create new concepts, recipes, and menus.

  • Partner with internal Culinary Directors to define culinary training strategy, format and delivery.
  • Align external partnerships (e.g., Culinary Institute of America, James Beard) that further the Food Team’s program strategies.
  • Articulate and integrate culinary trends in cycle menu development.
  • Partners with client, other vendors and team to evaluate effectiveness of scaled cafe concepts (e.g., branded concepts) from an operational perspective; support a uniform methodology to articulate how to campus plan using a more holistic global branded concept approach.
  • Systematize, measure and utilize the PMO and finance to measure and improve food costs, purchasing and rebates.
  • Identify success metrics that align program values, customer experience, operational excellence

and financial requirements

ISS offers full time employees a variety of benefits including medical, dental, life and disability insurance, as well as a comprehensive leave program based on employment status. The annual salary range for this position is $178000 per year – $195000 per year. Final compensation will be determined based on experience and skills, and may vary from the range listed above.

As a global organization, ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity,

disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and to positively influence the market wherever we operate.

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