Getting Started

Job you are applying for:

Director Culinary Standards

at the following location(s):

F&B Standards & Culinary [9NA9ST25] - BETHESDA, MD

Resume Application
View Job Description - Director Culinary Standards

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


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: