Associate Chef and Food Program Launch Lead

Job Summary

Required Qualifications

• •Must possess strong culinary skills
• •Working knowledge of new product development/ product commercialization process
• •Strong organizational, problem-solving and attention to detail skills
• •Must be well-organized and able to coordinate multiple tasks and requests
• •Fundamental understanding of key financial and retail performance metrics
• •Excellent verbal and written communication skills
• •Ability to present information to external and internal groups
• •Ability to operate in a complex, rapidly changing environment while adhering to tight schedules and budgets
• •Demonstrated project management skills
• •Proven ability to balance multiple projects in varying degrees of implementation
• •Strong relationship management and interpersonal skills
• •High EQ
• •Ability to develop and communicate findings and recommendations
• •Strong commercial and customer orientation
• •Strong Analytical skills
• •Ability to problem-solve with various levels of complexity
• •Demonstrated organizational skills
• •Attention-to-detail
• •Strong tactical execution
• •Project management
• •Ability to discern and recognize taste, textures, flavors as part of the product development process
• •Refined palate
• •Demonstrated creativity relative to F&B development
• •Ability to evaluate and make recommendations on products based on their sensorial attributes
• •Ability to evaluate products on attributes such as flavor, texture, and appearance
• •Communicate feedback to team & vendor partners
• •Leveraging both internal and external data and information assets
• •Utilizes formal Product Development Process when creating new products
• •Prioritize, implement and emphasize speed of service initiatives
• •Meet established prep and cook time standards
• •Hold teams accountable to those time standards
• •Develop clear processes designed reduce operational complexity
• •Minimize room for error
• •Develop scalable programs
• •Stay up to date on competitors, culinary trends, and customer preferences
• •Revises recipes and formulas using guest and associate feedback
• •Use sales and profitability data
• •Develop both made-to-order and grab-and-go menu solutions
• •Accelerated development of new recipes and product innovation
• •Creates and tests new innovative recipes and products for guests
• •Develop organizational food preparation and food safety standards
• •Develop clear, simple training programs
• •Support confidence and reduce variability
• •Manage and maintain details for assigned projects
• •Specification development
• •Recipe costs and portions
• •Quality control checks
• •Implement Food Health & safety standards
• •Proper food handling procedures
• •Elevated sanitation standards
• •Ensure food safety
• •Ensure repeatable execution
• •Ensure high levels of guest satisfaction
• •Ensure successful launch and transition to the operations teams
• •Lead and establish consistent expectations for our associates
• •Drive a restaurant / hospitality culture
• •Sense of urgency / service mindset
• •Coach F&B Associates
• •Instill operational discipline
• •Ensure associates at all locations are always prepared to serve
• •Partner and collaborate with the Culinary Innovation Chef
• •Partner and collaborate with Category Management
• •Partner and collaborate with Marketing
• •Partner and collaborate with Learning & Development
• •Partner and collaborate with Operations teams
• •Enable and sustain F&B programs
• •Lead the launch of all new Food & Beverage Projects
• •Deliver F&B offers consistently & reliably
• •Develop new & revised items on a menu
• •Leverage insights to deliver actionable business initiatives
• •Menu design
• •Product sourcing and costing
• •Equipment selection
• •Nutrition labeling
• •Standardize recipes
• •Build procedures
• •Packaging
• •Work with Learning and Development on procedures
• •SOP creation
• •Job aids
• •Design clear, simple training programs
• •Support confidence and reduce variability
• •Develop both made-to-order and grab-and-go menu solutions
• •Accelerated development of new recipes and product innovation
• •Creates and tests new innovative recipes and products for guests
• •Utilizes formal Product Development Process when creating new products
• •Revises recipes and formulas using guest and associate feedback
• •Use sales and profitability data
• •Develop clear processes designed reduce operational complexity
• •Minimize room for error
• •Develop scalable programs
• •Prioritize, implement and emphasize speed of service initiatives
• •Meet established prep and cook time standards
• •Hold teams accountable to those time standards
• •Stay up to date on competitors, culinary trends, and customer preferences
• •Evaluates products on attributes such as flavor, texture, and appearance
• •Communicate feedback to team & vendor partners
• •Able to evaluate and make recommendations on products based on their sensorial attributes
• •Leveraging both internal and external data and information assets
• •Collaborates cross-functionally through each stage of the Product Development Process
• •Manages and maintains details for assigned projects
• •Specification development
• •Recipe costs and portions
• •Quality control checks
• •Partner with the Zone Food Supervisors
• •Implement Food Health & safety standards
• •Cleaning routines and accountability throughout the day
• •Build trust through critical visual cues
• •Ensure high Food safety (internal and external) grades
• •Proper food handling procedures
• •Elevated sanitation standards
• •Ensure food safety
• •Cleaning checklists
• •Hold individuals accountable
• •Keep prep areas, service counters, and equipment organized
• •Support efficiency
• •Standards that convey that every item has its place
• •Ensure that every item should always remain organized
• •Lead all F&B platform and product rollouts
• •Ensure successful launch and transition to the operations teams
• •Works independently to move assigned projects through the process
• •Meet goals
• •Communicates well with teammates in critical situations
• •Values ideas and opinions of teammates
• •Streamline progress
• •Adapts to changing environments quickly
• •Lead and establish consistent expectations for our associates
• •How to deliver our food and beverage offers
• •Ensure that our guest recognizes the experience from store to store
• •Day to day and meal to meal
• •Drive a restaurant / hospitality culture
• •Sense of urgency / service mindset
• •Through all training materials
• •Hands on training efforts
• •Coach F&B Associates
• •Instill operational discipline
• •So that associates at all locations are always prepared to serve
• •Degree in Culinary Arts
• •Certified Culinary Scientist
• •Certified Research Chef
• •Related field
• •At least 3-5 years of culinary experience
• •Culinary and/or Operations experience in Convenience
• •Culinary and/or Operations experience in QSR
• •Culinary and/or Operations experience in multi-location retail
• •Experience successfully creating new products
• •Experience leading internal product development teams
• •Leveraging external consulting companies
• •Who specialize in Food and Beverage development
• •Proficient in Microsoft Office Suite
• •Prior experience with Kitchen Management Systems (KMS)
• •Prior experience with CRM based systems
• •Loyalty platforms
• •Other Cat Mgmt based systems

Desired Qualifications

• •Degree in Culinary Arts, Certified Culinary Scientist, Certified Research Chef, or related field preferred
• •At least 3-5 years of culinary experience preferred
• •Culinary and/or Operations experience in Convenience, QSR or multi-location retail preferred
• •Prior experience with Kitchen Management Systems (KMS) highly preferred
• •Prior experience with CRM based systems, Loyalty platforms and other Cat Mgmt based systems a plus