Regional Culinary Professional

Department: Co-Cuisine Overhead 800405

Employment Type: Full Time

Location: Troy - Innovation Center

Reporting To: Lori Guerra

Compensation: $60 - $72 / year

Description

Key Responsibilities

• Responsible for delivering high quality food to our guests through excellence in culinary execution at each location.
• Ensure production logs, recipe compliancy, station set-up and other culinary standards are in place.
• Conduct site visits to ensure culinary standards and consistency are being met through quarterly culinary audits.
• Trouble-shoot culinary inconsistencies for solutions, retrain staff as needed and as directed by the Regional Operations manager and Director.
• Participate in culinary counsel to share feedback and best practices.
• Engage culinary teams through supportive leadership style.
• Advocate for our offerings and tell the “why” behind what we do in culinary.
• Ensure proper packaging is being utilized for all offerings.
• Complete daily temp logs and ensure process is carried through to locations serviced.
• Food safety and sanitation is being always upheld at a high standard, ensure temp logs, cold food cold and hot food hot carried out through locations.
• Support high-end and large-event caterings as required, ensure the menu and execution process is appropriate.
• Evaluate proper purchasing and inventory efficiencies often.
• Assist in achieving financial goals through effective recipe compliancy, purchasing, inventory, production levels and training.
• Participates in the interview, selection and assessment of talent, where appropriate.
• Provides coaching, training, and development opportunities, where needed.
• Conduct research and development of new culinary trends and ideas for menus.
• Review recipes and product yields for accuracy while at locations.
• Understand retail environment, compliance, and marketing of items
• Evaluate results through data and adjusts menus accordingly.
• Build relationships with support departments for collaboration and influence.

• Take on additional projects and assignments as needed.
• Provide leadership as a working manager at events.
• Develop training programs and materials.

• Participates in the interview, selection and assessment of talent as needed.
• Sets performance expectations, work hours and manages delegation of responsibility.
• Provides coaching, training, and development/succession planning opportunities, as required.
• Resolves employee concerns, escalated issues, and grievances. 

Skills, Knowledge & Expertise

• Associate degree in culinary or equivalent work experience in the industry acceptable.
• Five or more years culinary experience required. 
• Prior management experience is strongly preferred.  
• ServSafe Manager and Allergen certification preferred. If the individual does not hold these, must be willing to obtain them through our ServSafe training program
• Advanced knowledge of food preparation practices
• Ability to prepare wide range of culinary offerings
• Ability to teach/train team members on how to execute food preparation
• Must possess excellent computer skills
• Requires good communication skills, both verbal and written
• Must project a professional demeanor, pleasant personality, and positive attitude, neat and well-groomed appearance.
• Ability to maintain and build relationships with existing and potential clients as well as industry contacts

• Results oriented and flexible; takes action as soon as need arises and can demonstrate positive results; steadily follows through on tasks; able to find a balance between the business requirements and meeting client reques