Director Culinary Standards (Corporate Chef)

Dufry Careers-posted 1 day ago

Full-time • Director

Remote

5,001-10,000 employees

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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 proprietary brands, maximizing growth and long-term profit through development of menu items, culinary standards, and new product development.

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

The combination of education and professional experience must exceed 8 years:
In a leadership role: Requires 3 years of experience leading a team of F&B operations professionals engaged in developing and executing culinary programs
In a technical role: Requires 8 years of experience engaged in developing and delivering culinary programs
A bachelor’s degree in a program related to the functional area can count for 3 of the eight-year requirement
An MBA or a master’s level degree in a program related to the functional area can count for an additional 2 years of the eight-year requirement
3-5 years of Hospitality, F&B and/or Retail experience
Requires experience in culinary research and development, multi-unit restaurant culinary operations or new restaurant culinary development
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 organizational skills including experience with menu rollout
Business acumen and also has the mindset required to understand the long-term implications of culinary planning and to advance the organizations goals
Demonstrated history of understanding the needs of the business, stakeholders, the employee population and individual circumstances
Demonstrated history of creating and maintaining positive work environments through coaching, developing, and leading teams to achieve common goals
This position is remote but should be in close proximity to an airport location
This position requires up to 70% travel to airport locations

Health, dental and vision insurance
Generous paid time off (vacation, flex or sick)
401(k) retirement plan with company match
Company paid life insurance
Tuition reimbursement
Employee assistance program
Training and exciting career growth opportunities
Referral program – refer a friend and earn a bonus

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Director Culinary Standards (Corporate Chef)

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