Executive Chef, Olive Garden

2 weeks ago

Orlando, Florida, United States Darden Restaurants, Inc. Full time
Executive Chef, Olive Garden
1000 Darden Center Dr, Orlando FL 32837 Job Description

JOB OVERVIEW:

The Executive Chef leads a team of culinary professionals in the creative development of compelling new menu items as well as the improvement of current menu items in support of a competitively superior dining experience, with minimal supervision. The Executive Chef partners with Culinary Operations to ensure menu items can be executed with excellence in the restaurants.

ROLES AND RESPONSIBILITIES:

Guest

-Remains current on industry and consumer trends and knowledge; supports others in defining areas for brand-building opportunities to serve competitively superior food and deliver food news

-Converts brand strategies into compelling core and promotional menu offerings that drive guest satisfaction, guest traffic and brand equity

-Interacts with the media, employees, vendor-partners, thought leaders and the community in representing the brand

Employee

-Coaches others on sharing and teaching professional culinary techniques and terminology

-Develops and nurtures relationships with other Restaurant Support Center teams to remain informed of initiatives and disseminate applicable guest feedback

-Develops team members by seeking out and supporting training, development, and other professional growth opportunities; manages individual and team performance through coaching, feedback and PMP discussions

Financial

-Manages resources, tasks, scope, and budgets for projects; supports and manages budgeting, and invoice payment for vendor-related work

-Manages the budget and oversees the product order process for food development, tests, recipes, merchandising materials and food shots

-Develops food within specified cost parameters to enable achievement of business targets (guest count, margin, menu mix and sales) while delivering on flavor requirements

-Develops and leverages Darden purchasing and supplier networks to achieve cost efficiencies while procuring quality ingredients and introducing new food; maximizes supplier insights and chef resources

Process Excellence

-Plans, organizes, monitors, and controls all aspects of a project and ensures engagement, commitment, and risk management; provides ongoing communications support on project status to ensure senior management alignment

-Manages the concept and product ideation processes and develops a pipeline of new concepts

-Leads others to create a range of dishes from a creative brief; manages all or a portion of the stage gate process

-Explores new and exciting culinary techniques and presentations; seeks and leverages inspiration from industry trends, ethnic and international cuisine, and searches for opportunities to infuse creativity into the development process; evolves cooking styles

-Ensures the consistent application of culinary development standards, processes and established methodologies

-Oversees testing, refining, evaluation, and implementation of preparation techniques, processes, or tools for existing or new product development

-Oversees the documentation of recipes and collaborates with Culinary Operations in the translation of the development recipes to simplify steps for executional replication

-Executes the preparation and plating of food for marketing communications

-Manages all food related functions for the culinary center and off-premise events

REQUIRED TECHNICAL SKILLS:

-Culinary Skill and Technique: Demonstrates competence in the fundamentals of cooking and professional terminology

-Culinary Creation and Development: Leverages culinary knowledge and insights to generate compelling food concepts

-Culinary Operations: Demonstrates the ability to operationalize culinary concepts

-Training Design and Deployment: Demonstrates the capability to design and deploy food or beverage training to restaurant operations

-Project Management: Demonstrates the capability to achieve desired outcomes on time and within budget through the application of project management principles and techniques

-Restaurant Operations and Systems: Displays knowledge of and empathy for operations priorities, systems, methods and processes

-Consumer Knowledge: Demonstrates knowledge of current consumer and industry behaviors, trends, attitudes, preferences, and needs

-Brand Activation: Demonstrates an understanding and capability in executing the brand strategy

REQUIRED EDUCATION:

-High school diploma or equivalent required

-Culinary Arts degree or the equivalent experience preferred

OTHER KEY QUALIFICATIONS:

-Passion for food and hospitality

-Some travel required

PREFERRED SKILLS AND EXPERIENCE:

-Bachelor's degree or equivalent Culinary Arts degree preferred

-8+ years progressively responsible in culinary development preferred

-3+ years progressively responsible experience leading a culinary team preferred

-Experience developing vendor relationships preferred

-Demonstrated ability to drive innovation into the product development process preferred

-Demonstrated ability to lead, coach and hold team members accountable for performance preferred

-Or, equivalent combination of education, training and experience

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