Culinary Director

2 days ago

Greenville, South Carolina, United States Careers Opportunities at AVI Foodsystems Full time

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Culinary Director at Bob Jones University in Greenville, SC.

Position Overview:

The Culinary Director is the primary culinary representative of the market in all AVI segments. As the principal culinarian for the market, the Director leverages, leads and develops field culinary support. The Director creates, analyzes and recommends culinary products and services to all segments. The Director develops project plans and budgets for training, deployment and implementation plans for new and existing business. He/she determines project needs, instructional approaches, delivery medium and required resources.

Duties & Responsibilities:

  • Engage with segments in a strategic planning dialogue to identify and agree on a program of joint work to undertake together, in order to achieve on-site strategies
  • Develop the content, methodologies and supporting tools required to enable the deployment of the initiative, process or service based on account contract and requirements.
  • Partner with the culinary development team to develop/customize account specific menus, collateral training materials and recipes
  • Research customer needs and develop application of menu products and services in an effective manner
  • Develop and guide new product/menu options, which ensure sustained profit growth within the business unit and the projected budget plan
  • Troubleshoot all culinary problems regarding menu, products, programs and training
  • Champion the use of all AVI management systems and corporate programs including culinary training, labor tools, production system, procurement initiatives and HAACP (Front Line Safety Programs)
  • Mentor new and existing business to ensure all culinary programs are executed consistently
  • Maintain an up-to-date understanding of industry trends Receive segment feedback and tracking data and define opportunities to improve customer satisfaction, food quality and reduce cost
  • Build and maintain a vibrant network of professional relationships with key partners such as Regional leaders and culinary peers

Requirements:

  • AA degree in Culinary or related field
  • Certified Executive Chef preferred
  • A minimum of 5 years of culinary and management experience to include large account openings
  • Strong experience in project management
  • In depth knowledge of culinary practices to include recipe and menu development
  • Strong written communication skills and professional presentation skills
  • Computer literacy to include competency in Microsoft applications and web-based applications
  • Understanding of key business elements of the contract food service industry such as education market, healthcare, and business & industry, culinary planning process, right pricing, retail/patient and resident dining and all other programs proven to enhance organic and new sales growth
  • Ability to travel up to 75% of work hours

Benefits:

  • A family culture and atmosphere
  • Competitive compensation
  • Health, dental, vision, and life insurance for full-time team members
  • 401(k) with generous company match
  • Paid vacations and holidays
  • Immense training and growth opportunities

We conduct pre-employment drug testing. EOE

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