Overview

THIS POSITION IS CONTINGENT UPON A CONTRACT AWARD/COMPLETION IN CONNECTION WITH AN RFP FOR PROSPECTIVE BUSINESS.

The Director of Culinary Innovation is responsible for the overarching targets and goals of catering, concessions, retail, beverage, restaurants or other food operations. As a Director of Culinary Innovation, your duties are to establish a menu, hire chefs and other staff, plan budgets, and determine menu presentation, marketing and pricing in collaboration with the Associate VP of Hospitality and the VP of Hospitality.  The Director of Culinary Innovation reports to the Associate VP of Hospitality. 

Salary Range: $140,000.00 - $160,000.00 USD

For FT roles:   Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

job expires 9/30/2024

Responsibilities

• Serve as the primary culinary subject matter expert within company and communicates and educates the latest trends for business and industry Development of a long-term menu strategy that balances consumer expectations with corporate financial goals/budgets
• Leads new innovation and development for the food and beverage program.
• Maintaining strategic accountability for overall menu/product offerings (concessions, catering, in-suite menu, etc.) including sku rationalization, core recipe standards, portion standards, inventory management, prep standards, and waste/cost control
• Facilitation of recipe development process and costing
• Creates and manages documentation of recipes written in a clear, concise manner and easily understood by a wide variety of audiences
• Oversee on-going recipe development, costing, testing, ingredient selection, and maintenance of order guides
• Ensure execution of product tastings protocols to include; internal presentations, food shows, outside tastings
• Establish effective food management processes and reporting
• Establishes the theoretical food cost system ensuring the system is kept current
• Develop proper prep procedures keeping prep sheets in sync with operational needs.
• Develop waste tracking/management systems
• Partner with Finance and Field Operations to manage food and labor outliers
• Ensure the highest level of culinary standards are maintain
• Develop communication processes within the culinary field team to ensure alignment with corporate strategies
• Develop culinary leaders, support succession planning and development, and build bench strength
• Works closely with the Supply Chain team on maximizing sku amounts, order guides, and supplier optimization.
• Engaging in Cost Reduction and Item consolidation projects
• Support business development process working closely with VPs and Director of Business Development as assigned.
• Responsible for helping a company to achieve financial goals and objectives and increase operating performance. Prepares budgets, creates businesses plans, and solves internal issues as they arise.
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Qualifications

• Bachelor’s degree from an accredited college/university with major course work in Culinary Arts, Food Service Operations, or related field required
• Min. of 7+ years sales experience, preferably with an arena/stadium, convention center, hotel or contract food service management company
• Experience designing, developing and maintaining standardized recipes for various applications (concessions, catering, in-suite service, etc.)
• Experience managing, developing and training direct reports is required
• Proven track record leading large transformational projects
• Ability to identify, design and implement operating system support resources and performance analytics to drive the improved performance of the business
• Highly developed verbal and written communications skills
• Ability to travel as required
• Ability to independently manage oneself and effectively influence others without formal authority
• Willingness to work the hours necessary/permitted by your supervisor to meet sales goals (includes nights, weekends and select holidays, in addition to traditional business hours)
• Excellent organizational skills, detail-oriented with ability to handle multiple assignments.