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Director of Culinary Standards

2 months ago

Bethesda, United States HMSHost Full time
With a career at HMSHost, you really benefit We offer:
  • Health, dental and vision insurance
  • Generous paid time off (vacation, flex or sick)
  • Holiday pay
  • 401(k) retirement plan with company match
  • Company paid life insurance
  • Tuition reimbursement
  • Free parking and onsite fitness center
  • Wellbeing Support Program
  • Training and exciting career growth opportunities
  • Referral program – refer a friend and earn a bonus Purpose The Director Culinary Standards is responsible for the research and development, ongoing review, and improvement of proprietary restaurant culinary programs and platforms. This position will work in a support relationship with the Restaurant Development team for all proprietary brands, maximizing growth and long-term profit through development of menu items, culinary standards, and new product development.Essential Functions
    • Works with integrated team to develop culinary standards for new proprietary restaurant brands based on business needs and gaps in portfolio
    • Works with internal support and external consultants in developing new concept menu selections and development of culinary training and operational standards for proprietary brands
    • Develops and communicates ongoing proprietary culinary standards, objectives, and goals consistently thorough out the organization
    • Develops and communicates proprietary restaurant culinary controls and best practices
    • Reviews proprietary restaurant culinary standards with internal resources to gauge financial results and develops strategies to optimize quality and financial results
    • Works with operations to support all business goals related to proprietary culinary programs
    • Acts as point of contact, liaison, and subject matter expert for all proprietary brand culinary related questions
    • Manages external culinary relationships for tactical execution of based on brand strategies set by cross functional group led by the Brand Director Minimum Qualifications, Knowledge, Skills, and Work Environment
      • Education and Experience: The combination of education and professional experience must exceed 8 years: #### o In a leadership role Requires 3 years of experience leading a team of F&B operations professionals engaged in developing and executing culinary programs #### o In a technical role Requires 8 years of experience engaged in developing and delivering culinary programs  A bachelor’s degree in a program related to the functional area can count for 3 of the eight-year requirement  An MBA or a master’s level degree in a program related to the functional area can count for an additional 2 years of the eight-year requirement #### o In the industry 3-5 years of Hospitality, F&B and/or Retail experience
      • Specialized Skillset/Competencies/Traits o Requires experience in culinary research and development, multi-unit restaurant culinary operations or new restaurant culinary development o Requires demonstrated working knowledge of conceptual menu development, procurement, food safety standards and development of culinary brand standards o Requires working knowledge of the food service industry specific design/construction including opening unit oversight, planning, and management o Requires strong organizational skills including experience with menu rollout o Business acumen and also has the mindset required to understand the long-term implications of culinary planning and to advance the organizations goals o Demonstrated history of understanding the needs of the business, stakeholders, the employee population and individual circumstances o Demonstrated history of creating and maintaining positive work environments through coaching, developing, and leading teams to achieve common goals
      • Location/Travel: o This position is remote but should be in close proximity to an airport location o This position requires up to 70% travel to airport locations

        Source: Hospitality Online