National Culinary Training Coordinator
2 weeks ago
Job Type:
Full-time
Position Overview:
The National Culinary Training Coordinator is essential in promoting and sustaining our culinary excellence across the nation. This role requires significant travel (over 75%) to various locations nationwide. The coordinator is tasked with executing, managing, and supervising culinary initiatives at multiple venues, ensuring uniform quality and offering expert training and guidance to our teams at diverse sites, in line with the organization's culinary vision and objectives.
Supervisory Responsibilities:
- Deliver training and mentorship to local culinary teams.
- Oversee and organize the schedule and responsibilities of teams during site visits.
- Conduct performance evaluations and provide constructive feedback for ongoing development.
- Enforce company policies, including implementing disciplinary actions when required.
- Travel extensively to oversee, establish, manage, and support culinary operations at various national venues.
- Implement and enhance culinary standards and practices to guarantee quality and consistency.
- Collaborate with local managers to align culinary operations with organizational goals.
- Provide expert training and assistance to culinary staff in food preparation, presentation, and safety protocols.
- Encourage a culture of excellence and continuous improvement in culinary practices.
- Monitor and report on culinary trends and practices, integrating innovative methodologies.
- Develop and maintain relationships with suppliers and local teams to ensure product quality.
- Conduct regular audits of culinary operations for compliance with safety and quality standards.
- Assist in menu development and the implementation of new culinary initiatives.
- Act as a liaison between the corporate team and local culinary staff, ensuring effective communication and alignment of objectives.
Technical Proficiency: Comprehensive knowledge of culinary techniques, food safety regulations, and kitchen operations.
Leadership and Training: Demonstrated ability to train, mentor, and lead culinary teams.
Adaptability: Ability to adjust to various working environments and cultures, with strong problem-solving capabilities.
Communication: Exceptional communication skills for effective training and team coordination.
Required Skills/Abilities:
- Extensive knowledge of culinary arts and food service management.
- Strong leadership and interpersonal skills.
- Willingness to travel extensively on a national scale with varying notice for extended periods (over 75%).
- Excellent organizational and time-management abilities.
- Proficiency in conducting training sessions and workshops.
- Culinary degree or equivalent professional culinary certification.
- Significant experience in a culinary leadership role, preferably across diverse settings.
- Experience in training and mentoring culinary staff.
- Ability to travel extensively using various modes of transportation.
- Capability to work in different kitchen environments and conditions.
- Able to stand for extended periods and operate kitchen equipment.
- Highly dynamic and variable, involving travel to different locations nationally.
- Interaction with diverse culinary teams and exposure to various regional culinary styles.
We are dedicated to fostering an inclusive environment, valuing diversity within our team. Employment decisions are based on merit, qualifications, and business needs.
Other Duties:
This job description is not exhaustive and may evolve with the changing needs of the organization and the role; with or without notice.
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