Hard Rock International

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Manager of Culinary

Manager of Culinary

Requisition Number 
2017-3421
# of Openings 
3
Job Locations 
US-FL-HOLLYWOOD
Posted Date 
14-12-2017
Department 
Food & Beverage Culinary

More information about this job

Overview

The Manager, Corporate Culinary for Hard Rock Cafe will report to the Corporate Executive Chef and work with the global network of Hard Rock Cafes.

Responsibilities

The Manager of Corporate Culinary will play a key role in the development of strategies and tactics designed to drive system traffic, revenue and growth through the development and deployment of food platforms. This position will be responsible for working with a cross functional team encompassing Training, Operations, R&D, Marketing, Finance, and Purchasing. The Manager of Culinary will support the Corporate Executive Chef with the Product Development process, responsible for multi-million dollar initiatives. He/she must strive to find the product/menu white space in our category that allows for the brand to differentiate itself from its competitors and uncover new revenue growth opportunities, as well as continually optimizing the existing menu. Responsible for the entire process of building new recipes, from initial ideation, to building recipes, to implementation of those recipes, the manager of culinary must possess a thorough working knowledge of culinary operations, culinary purchasing and the ability to effectively manage food costs/profits.

 

Additional responsibilities will include:

  • Work collaborate with other Research & Development professionals to foster creative ideas rooted in consumer preference that can deliver sales & traffic growth.
  • Executes comprehensive ideas and strategies that can provide sales-building platforms across Hard Rock Cafes globally.
  • Develops relationships with and leverages suppliers & distributors to initiate and execute new food innovation that can be executed worldwide.
  • Be a leader in pipeline development and testing gateways to ensure consumer tested and innovation pipelines are filled for years to come.
  • A proven ability to transform current trends and information into profitable strategies for the business.
  • Support key brand initiatives to ensure successful achievement of the Business Plan.
  • Implement rollouts and tests both domestically and internationally in a fast-paced restaurant environment.
  • Defines areas for brand-building opportunities by applying an understanding and knowledge of consumer, market and industry trends to serve competitively superior food and deliver new food news.
  • Converts brand strategies into compelling core and promotional menu offerings that drive guest satisfaction, guest traffic and brand equity.
  • Responsible and accountable for the consistent application of culinary development standards, processes and established methodologies; Ensures effective operations processes to support operations excellenceï‚·
  • Supports the translation of the development recipes and collaborates with culinary operations to simplify steps for executional replication both domestically and internationally.
  • Coordinates product quality audits in conjunction with purchasing team to ensure end products meets specifications.
  • Explores new and exciting culinary techniques and presentations; leverages inspiration from industry trends; searches for opportunities to infuse creativity into the development process, evolves cooking styles throughout the team.
  • Travel will be required. Minimum 15-25% and Maximum 50% for larger menu rollouts, initiatives, activations.

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Qualifications

  • The Manager of Culinary is a self-motivated culinary professional that prides herself/himself on being a hands-on leader, passionate about food and hospitality, and welcomes the challenge to continually improve and grow.
  • Minimum 5-10 years of culinary experience; Bachelor’s Degree or equivalent Culinary Arts Degree is preferred.
  • Demonstrates ability to develop culinary products in a multiple unit, high-volume environment; international experience would be a plus.
  • Has the ability to multi-task in a fast-paced, energetic environment with a fun, yet serious mindset that can create energy and excitement for all those around him/her.
  • Demonstrates competence in the fundamentals of cooking and professional terminology.
  • Demonstrates the capability to design and deploy food platforms/products to restaurant operations.
  • Demonstrates the capability to achieve desired outcomes on time and within budget through the application of project management principles and techniques.
  • Displays knowledge of operations priorities, systems, methods and processes; Working knowledge of KDS systems or similar is a plus.
  • A good level of administrative knowledge is necessary; Preparation for internal and external presentations on tastings, product optimizations, tests and ideation session will be necessary.
  • Strong organizational and people skills; Has the ability to set appropriate priorities and use time effectively.
  • Is self-motivated; Enjoys and celebrates a work environment that fosters creative thinking, innovative and rational risk taking.
  • Mature, confident, and successful professional with presence and professionalism to effectively represent Hard Rock externally and bring enhanced credibility to the organization.
  • Strong service orientation, a disciplined work ethic and a high standard of excellence for the overall Food & Beverage Team.
  • A balanced individual capable of forging productive working relationships with a broad range of personality types and styles.