Director of Culinary Development

ISS•San Antonio, TX

1d•$130,000 - $140,000

About The Position

The Director of Culinary Development (DCD) will help create culinary programs and recipe development directed by ISS/GEI. The DCD will partner with VP of Programs and SR. Director of Concept Development, and Head of Culinary in ensuring all ISS/GEI culinary development, guidelines, policies, SOP’s, NetMenu application requirements, and core standards are developed and/oir maintained to uphold our high-quality expectations. Key Accountabilities: The Director of Culinary Development will oversee GEI’s Foodlab Innovation Test Kitchen (F.I.T. Kitchen) located in South San Francisco. Leading a team including F.I.T. Kitchen Executive Chef, and R&D Cooks that includes staying ahead of industry trends, research and development, maintaining budgets, collaboration, training and development of team, communication, teamwork, and project time management. Partners with VP of Programs and Director of Concept Development Development of new and refreshes to food programs including but not limited to: Foodlabs, food/marketing promotions, core catering menu’s, vendor partnerships, and program implementation. Partners with Director of Procurement Upholding GEI’s purchasing standards, SKU rationalization, PII compliance, MOG additions, GEI’s core standards, Partners with HSEQ Food Safety – Supporting HSEQ to ensure all food safety practices and policies are met and upheld. Partners with Director of Nutrition Supporting Whole Person Health – Development of culinary programs that support GEI’s strategy on whole person health. Maintaining strict recipe writing best practices ensuring GEI’s standards are met. Partners with Director of Sustainability Supporting partnership with Winnow (Food Waste Ai Monitoring Sysyem) to create solution for minimizing waste or development of zero waste recipe development. Partners with Netmenu Team – Maintain proper recipe writing practices set by GEI, cycle menu development, and recipe and menu management. May be asked to perform other duties and responsibilities as assigned

Requirements

Communication and Influence – Use verbal and written communication skills to convey information that may be complex, and/or to others who may have limited knowledge of the subject in question. This role may require basic negotiation and influencing skills, cooperation, tact, and diplomacy.
Diversity Awareness – The ability and willingness to respect and value the differences and perceptions of diverse groups/individuals. This includes respecting, understanding, valuing, and seeking out individual differences to achieve the vision and mission of the company.
Customer Focus – The ability to provide excellent service to external and internal customers. This includes seeking to meet customer needs and demands quickly and effectively; remaining calm and professional when dealing with internal or external customers that are difficult or upset; reviewing complaints from internal/external customers and taking action to remedy the complaint; and treating the customer as if he/she is valuable.
Drive and Dependability – The ability and willingness to demonstrate eagerness, enthusiasm, optimism, and passion when working. This includes demonstrating persistence, heightening personal effort in the face of obstacles and adversity; pursuing excellence for self and organization; having a sense of urgency; and possessing ambition.
Stress Tolerance/Flexibility – The ability to work productively and effectively when faced with stressful work situations and time pressures. This includes maintaining stamina and effective interactions with others under stressful working conditions and maintaining a calm, controlled, professional manner when facing high pressure and demanding situations.
Interpersonal Relationships – The ability to develop and maintain professional, trusting, positive working relationships with supervisors, staff, managers, customers, and vendors. This includes being approachable and taking time to address employees’ personal and professional needs, as well as client and customer concerns; treating others with respect and dignity; and expressing empathy and compassion while dealing with the needs and problems of others.
Communication – The ability to speak clearly and politely to Management, Associates, and customers when conveying information, using correct grammar when speaking and not using slang terms; and targeting the amount, style, and content of the information to the needs of the receiver.
Integrity – The ability and willingness to uphold ethical standards and comply with all state and federal laws and company policies and procedures. This includes fulfilling commitments; accepting constructive criticism; accepting responsibility for own performance, as well as that of the group; not accepting credit for the efforts or work of others; and avoiding conflict of interest situations.
Work up to 8 hours a day on your feet, excluding breaks.
Must be able to lift a minimum of 25 lbs.
Come to work properly dressed according to the dress code.
Employees must be able to work under pressure and time deadlines during peak periods.
All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns.

Responsibilities

Oversee GEI’s Foodlab Innovation Test Kitchen (F.I.T. Kitchen) located in South San Francisco.
Lead a team including F.I.T. Kitchen Executive Chef, and R&D Cooks that includes staying ahead of industry trends, research and development, maintaining budgets, collaboration, training and development of team, communication, teamwork, and project time management.
Development of new and refreshes to food programs including but not limited to: Foodlabs, food/marketing promotions, core catering menu’s, vendor partnerships, and program implementation.
Upholding GEI’s purchasing standards, SKU rationalization, PII compliance, MOG additions, GEI’s core standards
Supporting HSEQ to ensure all food safety practices and policies are met and upheld.
Supporting Whole Person Health – Development of culinary programs that support GEI’s strategy on whole person health.
Maintaining strict recipe writing best practices ensuring GEI’s standards are met.
Supporting partnership with Winnow (Food Waste Ai Monitoring Sysyem) to create solution for minimizing waste or development of zero waste recipe development.
Maintain proper recipe writing practices set by GEI, cycle menu development, and recipe and menu management.

Benefits

ISS offers full-time employees a variety of benefits, including medical, dental, life, and disability insurance, as well as a comprehensive leave program based on employment status.

Stand Out From the Crowd

Upload your resume and get instant feedback on how well it matches this job.

Upload and Match Resume