Director Culinary Standards

2 weeks 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
  • Meal and Transportation Benefits
  • *401(k) retirement plan with company match
  • *Company paid life insurance
  • *Tuition reimbursement
  • Employee assistance program
  • Training and exciting career growth opportunities
  • Referral program – refer a friend and earn a bonus

*Benefits may vary by position so ask your recruiter for details.

Airport Location: Corp Commercial Operations Advertised Compensation: $114,400.00 to $161,800.00 

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  In a leadership role: Requires 3 years of experience leading a team of F&B operations professionals engaged in developing and executing culinary programs  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   In the industry: 3-5 years of Hospitality, F&B and/or Retail experience 

Specialized Skillset/Competencies/Traits: 

Requires experience in culinary research and development, multi-unit restaurant culinary operations or new restaurant culinary development  Requires demonstrated working knowledge of conceptual menu development, procurement, food safety standards and development of culinary brand standards  Requires working knowledge of the food service industry specific design/construction including opening unit oversight, planning, and management   Requires strong organizational skills including experience with menu rollout    Business acumen and also has the mindset required to understand the long-term implications of culinary planning and to advance the organizations goals  Demonstrated history of understanding the needs of the business, stakeholders, the employee population and individual circumstances  Demonstrated history of creating and maintaining positive work environments through coaching, developing, and leading teams to achieve common goals 

Location/Travel: 

This position is remote but should be in close proximity to an airport location  This position requires up to 70% travel to airport locations 

Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)

Source: Hospitality Online



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