Job Description
The Director, Corporate Executive Chef is responsible for the research and development of recipes consistent with Bloomin' Brands, Inc. quality, standards, and innovation. Responsibilities include innovation that produces top line sales growth, as well as the successful conversion of project briefs into a vetted concept that meets BBI Food Quality and Brand Standards.
The Director works with key cross-functional partners including Marketing, Finance, Operations, Supply Chain, and commercialization to create a consumer screened concept ready for commercialization, with customer count, PPA, menu gap and P mix metric filters. The initial focus for this Director, Corporate Executive Chef is the Outback location at Citrus Park. This specific focus in Citrus Park Outback Steakhouse is the innovation Lab for the next 24 months.
The role is based in our Tampa Restaurant Support Center and will travel locally and beyond Tampa Bay, FL as needed.
Responsibilities: - Nurtures a culture of innovation by generating and executing on creative, fresh recipes, processes, and equipment for CDR.
- Researches and identifies culinary trends and new developments in CDR and broader business environment; benchmarks with other companies and implement learnings.
- Identifies success measures, analyzing, and reporting on these identified actions; creates action plans for improvement.
- Partners with CDR operations leadership to develop and exceed operational standards, tools, and job aids to ensure Operational Excellence.
- Ensures the development and maintenance of recipes database including ingredients from past, current, and future food products.
- Leads communication of products to cross-functional teams including Procurement, Marketing, Research, Training, Operations, and Culinary.
- Researches the next generation of Back of House design and the Kitchen of the Future.
- Works closely with the Citrus Park location creating, establishing, and upholding the standards and proving operational excellence
- Other duties as assigned
Education/Experience/Skills: - Culinary Degree or Apprenticeship Program required
- 15 years of experience in innovative culinary R&D.
- 10 years of demonstrated leadership of culinary team
- An exceptional ability to influence at all levels.
- Highly effective communicator and service minded leader.
- Problem solving abilities with analytical skills are needed.
- Demonstrates competence in the fundamentals of cooking and professional terminology.
- Leverages culinary knowledge and insights to generate compelling food concepts.
- Demonstrates the ability to operationalize culinary concepts.
- Demonstrates the capability to design and organize food training to restaurant operations globally.
- Demonstrates the capability to achieve desired outcomes on time and within budget through the application of project management principles and techniques.
- Displays knowledge of and empathy for operations priorities, systems, methods and processes without reducing quality. Strong focus on simplistic execution
- Demonstrates knowledge of current consumer and industry behaviors, trends, attitudes, preferences, and needs globally
- Demonstrated ability to develop individual talent and build strong capability in teams through coaching and teaching
- Expert level experience with Microsoft and SAP is needed.
- Comprehensive working knowledge of Service Now is essential.
- Basic understanding of a cloud environment is helpful.
- Microsoft Office Suite expertise including MS Teams
Job Tags
Apprenticeship,