***Must live in Orlando and be in office 4 days a week***
The Manager of Culinary Operations is responsible for the execution of all culinary training and beverage deployment materials to include recipe materials, cooking charts and any other reference materials and kitchen training aids. This position is responsible for ensuring core operational charts, specs reference charts and other reference materials are updated regularly with the latest culinary SOPs. In addition, this position will strive to eliminate operational inefficiencies, make it easily executable and drive simplification. The Manager of Culinary Operations will work closely with the Innovation and Concept Development team, Marketing and Total Quality to improve food handling, cooking and quality, time and temperature compliance and execution and identifying opportunities for improvements and enhancements. This position needs to be analytical, detailed oriented, and proficient with Microsoft office, in particular Excel and PowerPoint. In addition, the ideal candidate will have a technical and volume based culinary background.
Essential Duties and Responsibilities
- Collaborates cross-functionally with Innovation & Development, Marketing, Training, and Operations Services to capture subject matter expertise and apply it to all menu deployment materials.
- Collaborate with Chef on the development with a focus on the commercialization quality testing and then operationalizing to ensure execution.
- Full ownership and responsibility for the creation & completion of all culinary deployment matrix, charts & recipes.
- Uses their operations, training, and culinary knowledge to support the operationalization of chef recipes & simplifications of steps. Ensures recipes are clear, concise, and easily understood by a wide audience.
- Works with the training team to provide action content for video training aids for all new deployments and new culinary initiatives.
- Manages the creation of plating guides, cooking instructions/charts and recipes including managing the photoshoot needs for local and off premise shoots.
- Supervise off-premise photoshoots as needed to ensure produced products meet brand standards for appearance and representation.
- Participate and support restaurant testing, training, and any training video needs.
- Ensures all calendar & timelines for all culinary deployments are met and in alignment with Innovation and Concept Development and Operations Services teams.
- Follows up on the effectiveness of all past deployments with the Operators and seeks to improve our materials and ops simplification with each deployment.
- Seek operator feedback, visit restaurant and/or give or attend a training session to improve potential enhancements to systems, methods and procedures.
- Ability to travel, to include working hands-on in restaurant kitchens to improve restaurant execution including “gut checks” and other operational needs.
- Partner with Sr. Director, Operations Services on validation of all To Go packaging and procedures to ensure operational efficiency and highest food quality.
- Determine smallwares requirements for any existing or new deployment.
- Support all equipment tests including documentation and data collection of current and future equipment setting such as time and temperature settings.
- Partner with the Training department to review & approve content provided by the team and ensure it captures all needs that align with the F&B updates.
- Successfully leverage operations leadership to test products and utilize their insights as well to collect robust feedback from test cells to ensure our events and core menu launches are success.
