We are looking for a creative and strong culinary director with a real passion and understanding for food and innovation across a variety of workplace environments, with the strength and capability to drive effect change throughout a very diverse business portfolio.
Our successful candidate must have a proven track record for leading and inspiring a large and widely dispersed culinary team, both directly and indirectly, totally dedicated to raising standards and creating a point of difference within our very competitive food and retail industry.
Tell me about yourself - The perfect answer - For more visit www.careeradvice.org
We want someone to lead the way, to take us on a new and successful culinary journey, ever mindful of our variety of business markets and consumer profiles. We want to build a strong, repeatable baseline model that will enhance and consistently drive our everyday brand portfolio but introduce an authentic collection of innovative food brands and initiatives that will compete and succeed customer and client expectations.
Job Description
Main Duties & Responsibilities
Strategic Plan
Contributing to the 3 year company strategic plan
Contribute to independent market sectors and their annual plans
Create and deliver an annual food strategy plan with a Commercial understanding of key ARAMARK client / interest accounts / business markets
Achieves commercial and business development objectives
Enhance the overall food quality and service delivery across the business
Introduce retail led food strategy to compete with high-street & our competitors
Create and launch seasonal food concepts and menu events to boost additional sales
Work with regional chefs and marketing team to devise, test and develop future and current food concepts within the business
Food Development / Kitchen and Food Strategy
Set direction and standards throughout Food and Service in line with business plan
Delivering a culture of positive can-do culture and passion for food into the business
Development of commercially successful food propositions to underpin priority verticals
Working with marketing to define the briefs (food service strategy & operating costs)
Designing kitchen and service solutions (BOH and FOH specifications)
Determining how to resource development projects (in-house, out of house) linking with central teams to finalise and start this process
Creating and delivering implementation programmes that test ideas/pilot concepts (as appropriate) and builds buy-in from operations
To ensure that all food and concepts developed are fully costed including methodologies and are compliant with OPX central
To assist in the front end promotional food activity with marketing team
To the plan of application into the business, to feedback success rate.
People: Chef Skill Strategy
Lead a team of Food Development Chefs / Resident Regional Development Chefs setting direction and following a plan of activities / objectives in line with the annual plan
Review culinary pool of talent; Create a criteria plan of chef development to ensure set standards are achieved for each level of chef position to ensure the correct skill level is matched to the business strategy and commercial need
Develop area and unit specific training / devise development plans for key chefs aligned to vertical business type, recognise and growing talent relevant to business needs matching talent to job type
Identify key chef / individuals assist and set direction for Industry competitions
Talent Check / to keep key chef roles status up to date using agreed ARAMARK form
Commercially aware in different vertical business types responsible or delivering strategy needs for each
Plan, organise and run regional food road-shows for the regional teams
Purchasing
Align with relevant buyer to influence the purchasing strategy to deliver plan objectives
Ensuring the right mix of suppliers for specific supplier solutions to meet one off requirements
Programmes that support compliance
Attend relevant PAC meetings that could impact ingredients
Person Specification
Essential
Minimum of 5 years experience as an Executive Chef
Experience and proven success for leading and inspiring a widely dispersed culinary team
Financially sound, ability to analyse and build viable financial models
Experience of developing food service concepts into full deliverable solutions
The ability to look beyond the everyday and challenge the opportunity for growth
Excellent relationship building skills
Ability to work with third party external organisations
Ability to formulate strategy with third party providers
Experience of Front of house (retail) delivery and promotion.
Marketing skills to evaluate sales and margin growth initiatives
An understanding and awareness of market and industry trends.
High propensity for driving change
Experience of speaking to large groups and presentations
Desirable
A training qualification or equivalent
Industry affiliations and professional connections
High level of analytical skills
Track record for generating cost savings while providing superior brand offerings
Experience of working with third party franchises or branded partners
Working knowledge of coffee brands
Experience of Retail and High Street Operations
Personal Attributes
Ability to articulate clearly new ideas
Ability to bring others together to deliver operational improvements
High levels of creativity & flexibility
Ability to influence others
Team player
Industry credibility
Key interactions
Marketing Director
COO & Regional MDs
Innovation Team
Executive and Senior Culinary Chefs/Directors
Clients and Consumers
Key agencies Account Managers
Internal departments such as Operations, Purchasing, Sales & Support teams
External supply partners
Send To A Friend
Subscribe to us
100% Free.
close