About this role
The Regional Culinary Professional is responsible for the culinary execution ensuring high quality food offerings at each of our locations. To delight our guests, every meal, every day through effective and repeatable culinary standards by providing the training and tools required for success. Provide culinary troubleshooting as required and inspiring teams while assisting at locations. Being an advocate for our offerings, inspiring and cultivating a team of culinarians by maintaining a supportive style of leadership. A high level of communication across the company’s brands is also required to ensure business needs and desires are met. 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. Other (Non-Essential) Duties and Responsibilities Take on additional projects and assignments as needed. Provide leadership as a working manager at events. Develop training programs and materials. Supervisory Responsibilities 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.