Assistant Development Chef

Assistant Development Chef 

QUALIFICATIONS

3 years' experience as a Chef de Cuisine or Executive Chef 

• Background in Culinary Management or Food Science.
• High personal and professional standards.
• Comfortable working traditional office hours with the ability to travel as needed
• Strong communication skills. 
• Capable of being a clear and effective communicator, with good presentation and teaching skills.
• Theoretical understanding and practical application of culinary principles
• Understanding of basic principles of food science with a "seek to understand" mentality.
• Strong financial acumen as it relates to restaurant operations. 
• Proficient in food costing, yield analysis, labor efficiency, and financial reporting.
• Demonstrated ability to take direction, formulate a plan and execute that plan with limited supervision.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Identification and presentation of opportunities to optimize recipes, products, or procedures.
• Ability to develop product from concept stage to execution.
• Gathering of market information and research materials for use in the development phase.
• Develop recipes, workflows, and SOPs to facilitate implementation of new menu initiatives into restaurant operations.
• Establishes controls to minimize food and supply waste
• Regular audit of unit-level execution of food initiatives, providing feedback and solutions for improvement.
• Advise on selection of ingredients and application of processes.
• Conduct formal and informal tasting presentations for Executive Leadership
• Lead or assist in culinary learning sessions for internal teams
• Broad operational understanding and experience with a blend of innovation and creativity to be able to "operationalize" ideas across all restaurants