Job you are applying for:
Director Culinary Standards
at the following location(s):
F&B Standards & Culinary [9NA9ST25] - BETHESDA, MD
View Job Description - Director Culinary Standards
Description:Summary:
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 brands, airline lounges and clubs; 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
Requirements:Minimum Qualifications, Knowledge, Skills, and Work Environment:
Requires at least 5 years of experience in culinary research and development, multi-unit restaurant
culinary operations or new restaurant culinary development
Requires the ability to travel
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 operations background and training experience
Requires the ability to effectively manage multiple external consultants
Requires strong oral, written, and interpersonal skills
Requires strong organizational skills including experience with menu rollout
Additional Info: