Job Posting for Culinary Support Coordinator at Tupelo Honey Support Office
PRIMARY RESPONSIBILITIES
Corporate level administration
Oversees the entire lifecycle of all menu change launches including re-plating, re-portioning, and recipe revisions
Provides recommendations, hosts tastings and compiles communications for new menu rollouts
Assists in full research and development of Beverage and Culinary including alcoholic, non-alcoholic beverages as well as all food categories
Is responsible for the maintenance, upkeep and cleanliness of the Test Kitchen
Works with Marketing to develop promotional materials and brand specific content
Works with purchasing to ensure vendor management and help identify cost saving opportunities
Partners with the training team to develop and build training content and identify areas of organizational training gaps in regards to food and beverage
Works closely with the VP of Culinary and provides to them accurate recipes including yields and batch sizes.
Keep up to date logs for ServSafe & all other food/beverage certifications for all stores.
Create reports for Pmix, cogs, trends, etc.; and is able to make thoughtful recommendations based on the data founded in the reports to better our menus and guest experience.
Work with the operations team to create and maintain store specific line builds.
Works with Crunchtime Admin to refine recipes & product yields. Continually aims for perfect recipes & yields by utilizing the Test Kitchen.
Act as a resource for Regional Culinary Directors.
In Store
Reviews product quality constantly to ensure that all key quality standards are upheld.
Ensures food presentation standards are maintained in new and existing locations
Oversees all sanitation and safety programs, and maintains accurate and up to date health score and Steritech dashboards.
Is the Steritech liaison to our store teams, & works w/ Steritech to plan for new locations and store needs. Troubleshoots with Steritech when the need arises.
Assists with standard operating procedures for culinary production and efficiencies including cutting waste, labor efficiencies, purchasing and other cost reduction methods.
Host our chefs & store teams for training sessions which may include booking travel & dining accommodations.
REQUIRED SKILLS
Minimum of three (3) to five (5) years of progressive culinary/kitchen management experience, in casual or fine dining environments.
High volume, complex foodservice operations experience - highly desirable.
Comprehensive knowledge of food trends with a focus on quality, production, sanitation, food cost controls, and presentation.
Executive Chef or Sous Chef experience preferred.
ServSafe certification, preferred
QUALIFICATIONS
Excellent computer aptitude including working knowledge of MS Office Suite (Word, Excel, Outlook, etc.)
Proven skills in the execution and consistency of innovative, enticing foods/drinks and menus.
Strong professional presence and relationships/network in the culinary community/food industry.
Strong understanding of consumer testing methodology.
Strong understanding of product development process. Ability to understand and improve processes through strong understanding of systems and technology. Including a working knowledge of recipes, batching and culinary/operations execution.
Strong Business acumen.
Outstanding presentation skills, both oral and written.
Strong teambuilding skills that focus on mentoring and coaching.
Demonstrated ability to provide detailed project management leadership throughout the food and beverage development process.
Understands food and labor controls and provides strategic recommendations to improve kitchen efficiencies and waste controls
REQUIREMENTS
Ability to safely and comfortably lift 25 pounds frequently, up to 50 pounds occasionally.
Ability to stand and work on feet for extended periods of time up to 10 hours.
Work in a kitchen setting on various surface types.
Withstand exposure to microwaves and testing equipment.
Must be willing to sign a non-disclosure agreement to protect secret recipe ingredients
Salary.com Estimation for Culinary Support Coordinator in Asheville, NC
$87,670 to $116,466
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