Culinary Support Coordinator

Tupelo Honey Support Office
Asheville, NC Full Time
POSTED ON 2/22/2022 CLOSED ON 6/27/2023

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
  • Must be available to travel up to 20% of time.
INDEXECINDUS
Direct Support Professional
Support Solutions -
Marion, NC
Culinary Lead
CAVA - Airport Road -
Arden, NC
Culinary Lead
CAVA - Asheville -
Asheville, NC

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