Job Snapshot
Location:
Metro Detroit, MI 48084
Base Pay:
$60,000 - $70,000 /Year
Other Pay:
Bonus based on performance
Industry:
Food
Restaurant
Job Type:
Executive
Restaurant - Food Service
Experience:
At least 3 year(s)
Contact Information
Description
REPORTS TO: President/ CEO
PRIMARY
ROLE: Provide strategic direction for
all culinary and menu development activities.
Responsible for new menu development and commissary production quality
and specifications.
ACCOUNTABILITIES:
·
Designs, plans and coordinates menu development
strategy.
·
Develops products for menu, marketing promotions,
retail and catering.
·
Develops recipes as well as standardize production
procedures to ensure consistent quality
·
Coordinates with operations services to ensure
consistent, accurate, and updated training materials, job aids and
specification manuals.
·
Partners with Purchasing Director and Commissary
Manager insure quality control and food cost execution.
·
Establish presentation technique and quality
standards for menu items
·
Estimate food consumption and assist in forecast,
requisition or purchase of food and materials.
·
Ensure recipe standards and procedures are
compliant with food safety and regulatory standards.
Requirements
QUALIFICATIONS:
·
Culinary degree from an accredited institution
·
Prefer ACF/ CEC
·
3-5 years of industry experience
·
Experience with product development in a multi-
unit restaurant or hospitality chain
·
Strong communicator
·
Planning and organization skills
·
Ability to travel
