Head of Culinary Innovation

2 days ago


San Antonio, Texas, United States Our Team Full time
About the Role

The Head of Culinary Innovation will lead the culinary and R&D functions, driving the identification, ideation, development, and implementation of new product initiatives and innovation pipelines in support of the brand vision and growth strategy. This role will bring core menu brand positioning to life through the optimization, benchmarking, testing, and validation of current menu offerings.

Key Responsibilities
  • Identify and present opportunities to optimize core menu products, procedures, or workflow.
  • Develop a 12-month product pipeline across categories to achieve sales goals.
  • Collaborate with the Marketing team to ensure all products meet the appropriate briefs and fit the proper calendar windows.
  • Act as a liaison with Operations to provide culinary/R&D solutions and improvements to in-restaurant performance.
  • Support Training with the development and execution of Operations Procedure Manuals, job aids, and training sessions.
  • Audit unit-level execution of food and beverage initiatives, providing feedback and solutions for improvement.
  • Maintain and update the internal recipe and recipe costing databases, yield calculations, and vendor portfolio.
  • Partner with Operations and Supply Chain on the development of packaging and procedural solutions for all products.
  • Prepare documentation and materials for a seamless transition from Research and Development to key business partners, including cost analysis.
  • Interact with Operations, Supply Chain, and Marketing to refine product specifications for executional consistency, viability, and recipe yields.
  • Take on additional projects as required by department or concept, partnering with Purchasing to validate cost savings opportunities.
  • Support Marketing on projects requiring a culinary resource, such as photo and video shoots.
Requirements
  • 10 years of progressive experience as an R&D Chef/Executive Chef, with a minimum of 5 years in a high-quality, casual dining setting.
  • Creativity: ability to identify opportunities and create new, innovative solutions.
  • Culinary expertise: in-depth knowledge of food and theoretical understanding and practical application of culinary principles.
  • Ability to create a prototype product solely from an idea and add creative twists to traditional recipes to make them proprietary and unique.
  • Well-developed sense of taste, aesthetics, and value-drivers in food, with knowledge of Greek or Mediterranean cuisine.
  • Financial acumen: experience in food costing, yield analysis, and financial reporting.
  • Consumer-driven: integrates consumer feedback, trends, and insights into the product development process.
  • Demonstrated ability to take direction, formulate a plan, and execute it with limited direct supervision.
  • Exceptional attention to detail required when documenting formulations, inputting costs, evaluating products, and managing multiple deliverables/timelines.
Language Skills
  • Written and oral communication skills.
  • Ability to openly engage and leverage knowledge and experience during cross-functional ideations, meetings, planning sessions, and specific PR initiatives.
  • Good computer skills with advanced knowledge of Microsoft Excel, Word, and PowerPoint.


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