Corporate/R&D Chef

Dickey's Barbecue Restaurants•Dallas, TX

2d•Onsite

About The Position

Legit. Texas. Barbecue. The world’s largest barbecue concept was founded in 1941 by World War I Veteran, Travis Dickey. It is now run by his grandson Roland Dickey, Jr and Roland’s wife, Laura Dickey. For the past 85 years, Dickey’s Barbecue Pit has served millions of guests Legit. Texas. Barbecue™ alongside their iconic Big Yellow Cup. The Dallas-based, family-founded barbecue franchise serves slow-smoked meats and home-style sides with 'No B.S. (Bad Stuff)' included for dine-in, drive-thru (select locations) and pick-up. We offer a workplace where employees are given meaningful growth opportunities and rewarded for their loyalty and contributions. Dickey’s is an Equal Opportunity Employer. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, age, genetic information, pregnancy, or any other characteristic protected by law. Our policy of equal employment opportunity applies to all aspects of employment, including recruitment, hiring, promotions, transfers, discipline, terminations, wage and salary administration, benefits, and training. We are committed to fostering a fair and merit-based workplace. Position Summary The primary responsibility of this role is to contribute to Company success through focus on quality product and menu itemdevelopment. This role is a member of the Training Department and is accountable for all aspects of culinary development and support.

Responsibilities

Recipe development and documentation.
Develop and implement new menu and LTO items.
Participate in existing and new product planning processes to assure timely acquisition of materials to support product launches and field requirements.
Work with vendors and purchasing team to source items needed for new menu items.
Organize and conduct product reviews, training sessions and field tests.
Ensure operational success by standardizing new menu item and LTO processes and procedures where possible.
Provide timely and actionable information for corrective actions to be taken where necessary to both the supplier and end users that improve the overall quality of menu items.
Maintain project timelines and departmental objectives in support of department initiatives.
Support and assist during filming and photography shoots to procure, prepare and setup ingredients prior to and during sessions.
Train and support culinary initiatives.
Support stores during product roll-outs and tests to ensure all standards are being met and documented.
Maintain menu costing.
Recommend enhancements and enforce compliance to food quality initiatives.