Food and Culinary Director

Published January 30th, 2024

Fresh Foods and Culinary Director

 

Job Summary

The Fresh Foods and Culinary Director serves as a change leader who is deeply committed and has a passion for curating a menu of fresh, quality, and healthy foods. A motivator and expert relative to the successful operation and execution of all areas of food offerings, including Made-to-Order, hot and cold-dispensed beverages, and prepared foods, including sandwiches, entrees, pizza, and salads. This position is responsible for ensuring that customers are delighted with every bite.

 

Specific Responsibilities:

  • Maintains accountability of food growth and Profit & Loss (P&L). Follows trends and uses analysis to identify new opportunities.
  • Defines individual, category-specific financial and operational performance targets, guiding Operations to achieve the defined goals.
  • Designs and implements category strategies and action plans.
  • Continuously evaluates category financial and operational performance against goals and asserts corrective strategic action as required.
  • Establishes, maintains, and manages critical relationships with vendor partners. Serves as the primary relationship holder and leads in negotiations with suppliers, setting cost terms, and delivering competitive results.
  • Leads the development of promotional activities to grow sales and improve category performance. Reviews and approves category promotion plans, including major promotional events. Develops new and innovative programs to drive sales and profits.
  • Defines and determines pricing strategies and rules for category pricing targets, including zone-specific ones.
  • Maintains rapport with Operations and other departments.
  • Ensures compliance with all safety and sanitation requirements, company policies, and standards for product freshness and refrigeration are met. Complies with all Federal, State, Local, and other regulatory guidelines.
  • Develops and implements policies and procedures relative to Fresh Food Operations.
  • Works with field and store management, as well as senior management relative to Fresh Food operations and personnel.
  • Participates in the design and equipment selection of Fresh Food installations and remodels. 
  • Develops operational tools such as guides and training manuals.
  • Schedules weekly visits to store locations to review areas of responsibility, including personnel updates and visiting competition to stay current with industry trends.

 

Job Specifications:

 

  • Bachelor’s degree, plus 7 – 10 years related experience or equivalent combination of education and experience.
  • Strong supervisory and management skills relative to the operation and execution of all areas of Production and Sales in the Fresh Food departments.
  • Long-term strategic and financial planning skills
  • Strong analytical, mathematical, written, and communication skills.
  • Ability to champion new ideas and initiatives.
  • Proficiency with automated reporting systems including, but not limited to, inventory and food costs.
  • Strong organizational skills, both verbal and written
  • Ability to solve problems effectively and in a timely manner.
  • Excellent interpersonal and communication skills
  • Ability to handle stressful situations.
  • Ability to prioritize and handle multiple tasks.
  • Ability to delegate effectively.
  • Proven ability to manage a team.
  • Must maintain the highest level of confidentiality relative to financial and personnel data.

 

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