Corporate Chef
- Employer
- Tavistock Restaurant Collection
- Location
- Orlando, Florida
- Salary
- Competitive
- Posted
- Nov 28, 2015
- Closes
- Jan 27, 2016
- Industry
- Restaurant
- Category
- Food / Beverage
Tavistock Restaurant Collection owns and operates a portfolio of restaurant concepts including: Abe & Louie's, AquaKnox, Atlantic Fish Company, ATLAS, Blackhawk Grille, Cafe del Rey, California Café, Cañonita, Coach Grill, Freebirds World Burrito, Joe's American Bar & Grill, Napa Valley Grille, Sapporo Scottsdale, Timpano Italian Chophouse, and ZED451.
Concepts range from fast casual to upscale dining. As part of Tavistock Restaurant Collection, we have restaurants and concepts across the U.S., and offer a challenging opportunity to grow with an ever-expanding company.
We are currently offering an outstanding career opportunity for a talented, highly motivated Multi Unit Corporate Chef with an eye for detail and an appreciation for the exceptional quality and level of service we deliver.
Position Overview
The Corporate Chef reports to the VP of Food and Beverage. This position will play a critical role in the implementation and execution of menus and standard operating procedures relating to all back of house initiatives including but not limited to research and development, menu planning, training, HACCP implementation and updates
DUTIES AND RESPONSIBILITIES:
- Develop and execute menu items for all Tavistock Restaurant Collection brands. Provide culinary support for all culinary personnel, Managers, Area Directors and Director of Operations.
- Partner with the Training department and Area Directors on all things back of house
- Drive efficiencies and improvements in the restaurant Operations.
- Partner with the Area Directors and Operations director to define and execute initiatives in a timely and organized manner.
- Establish proactive internal communications on culinary operating priorities, able to identify and navigate internally in order to engage appropriate resources to implement internal projects.
- Build a culinary team capable of producing unique and cutting edge food in clean sanitary surroundings
- Assist in implementation of new and existing purchasing initiatives
- Conduct extensive research into all that is culinary and system and provide the culinary team with innovation regularly
KEY COMPETENCIES:
- Functional/Technical Skills: Has the functional and technical knowledge and skills to perform the job at a high level of accomplishment.
- Foster Teamwork and Collaboration: Promotes teamwork within and across groups. Work collaboratively with others to maintain productive working relationships within and across departments.
- Influence and Negotiate: Influences others to win support for ideas and initiatives. Present a logical and persuasive business case when offering ideas and opinions.
- Business Acumen: Able to leverage background business knowledge to make decisions.
- Communicate with Impact: Speaks clearly in group and one-on-one conversations. Convey written information clearly and effectively.
- Present Effectively: Delivers clear, well-organized presentations. Uses effective presentation techniques to engage the audience and convey ideas clearly.
QUALIFICATIONS AND EXPERIENCE:
- Minimum of 5 years of high volume culinary management in an executive role
- Experience working with multi-unit operations with a variety of concepts and brands
- Demonstrated experience working with a large multi-state restaurant organization
- Proven ability to handle stressful situations, multiply tasks/projects and deadline pressures
- Ability to think strategically and understand the underlying business needs and align the appropriate solution
- Excellent problem solving skills with the ability to identify research and make decisions based on the day-to-day and complex operations problems.
- Outstanding presentation skills, proven success in preparing and delivering presentations that convey information critical to the audience.
- Strong teamwork orientation; understands that the company's best interests are served through smooth, seamless service delivery. "We are better together"
- Ability to manage with minimal supervision
- Strong organization capabilities
- Proven track record of Operations competency in a fast paced, rapidly changing, fiercely competitive environment utilizing innovative tactical solutions
- Exposure to financial controls and accountabilities
- Excellent written and verbal communication skills
- Strong interpersonal skills
- Demonstrated individual strengths of confidence, time management, credibility and creative in opportunity pursuits
EDUCATION
- Undergraduate degree required
- Culinary degree preferred
EOE