Director of Culinary Development

Nino Salvaggio International Marketplace; Troy (MI); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Vision insurance

401(k)

401(k) matching

Dental insurance

Employee discounts

Job summary

Nino Salvaggio International Marketplace is seeking a Director of Culinary Development to oversee all culinary operations across multiple Detroit metro locations, including travel to Troy, Clinton Twp, St Clair Shores, Bloomfield and Livonia.

You will lead recipe development, maintain SOPs, collaborate with vendors for pricing and quality, ensure compliance with food safety laws, and manage demo schedules and cafe menus. Compensation based on experience and market norms.

Qualifications

• Must have culinary degree.
• Must have multi-unit culinary experience.
• Must have 10+ years experience in culinary.
• Must have previous kitchen renovation experience.
• Retail culinary experience preferred.
• Must have great computer skills.
• Must be organized and a multi-tasker.
• Must be able to lift 50+ pounds.
• Must be able to stand for 8 or more hours at a time.

Responsibilities

• Oversees all culinary recipe development and implementation in stores, producing build guides or step by step instructions for each store.
• Maintains proper recipes in recipe computer system ensuring that changes in batch sizes are working properly.
• Works with vendors to ensure we are receiving best negotiated pricing and quality products.
• Ensures are products are made in accordance with all food safety laws and regulations.
• Ensures that all transfers of products are being tracked and handled properly following company procedures.
• Creates and maintains all main and side demo schedules ensuring that products are available at that time.
• Determines and negotiates pricing for culinary items in company sales ad.
• Contributes to party planning pricing and item selection ensuring that costs are in line with company guidelines.
• Maintains Standard Operating Procedures Books for all culinary departments.
• Maintains product packaging books ensure correct PLUs and containers are listed in each.
• Assists in creating and maintaining cafe menus at each location.
• Conducts store sanitation and quality walk throughs at each location.
• Ensures product pricing in culinary departments are meeting the target gross profit.
• Ensures inventory procedures are completed accurately and managers are ordering properly while following FIFO.
• Ensures that culinary departments are following all shelf life procedures and scale labels are accurate with correct sell by dates and weight.
• Monitors culinary managers to ensure that all policies and procedures are being followed.
• Oversees all commissary operations ensuring that all recipes are being followed and standards are being kept.
• Ensures that all culinary managers are maintaining Serv Safe certification and standards.
• Assists in determining current menu selection in Gourmet to Go and monitors the display cases to ensure presentation is at company standards.
• Ensures that all culinary departments are following the pull down process and no expired food is on display.
• Ensures that coolers are properly rotated and dated and product placement is in accordance to food safety policies.
• Assists in culinary social media content.
• Evaluates equipment and renovation costs to keep kitchens up to date and in compliance.
• Works with co-packers to ensure all culinary recipes are being followed to company specifications.
• Handles customer service correspondences and issues as needed.
• Evaluates movement reports for all culinary departments, communicating ideas to improve sales.
• Ensures all culinary programs are kept up to date with all regulations and laws.
• Plan, organize, direct and control all research and development activities and special projects with the assistance of General Managers, Department Managers and other supervisory personnel.

Skills

Multi-tasking

Organized

Stand for long hours

Education

Culinary degree

Tools

Computer skills

Job description

Benefits:

• Health insurance
• Paid time off
• Vision insurance
• 401(k)
• 401(k) matching
• Dental insurance
• Employee discounts

Nino Salvaggio is currently searching for a new Director of Culinary Development to oversee all culinary operations of all locations. This position will require travel to all metro Detroit locations (Troy, Clinton Twp, St Clair Shores, Bloomfield and Livonia).

Responsibilities

• Oversees all culinary recipe development and implementation in stores, producing build guides or step by step instructions for each store.
• Maintains proper recipes in recipe computer system ensuring that changes in batch sizes are working properly.
• Works with vendors to ensure we are receiving best negotiated pricing and quality products.
• Ensures are products are made in accordance with all food safety laws and regulations.
• Ensures that all transfers of products are being tracked and handled properly following company procedures.
• Creates and maintains all main and side demo schedules ensuring that products are available at that time.
• Determines and negotiates pricing for culinary items in company sales ad.
• Contributes to party planning pricing and item selection ensuring that costs are in line with company guidelines.
• Maintains Standard Operating Procedures Books for all culinary departments.
• Maintains product packaging books ensure correct PLUs and containers are listed in each.
• Assists in creating and maintaining cafe menus at each location.
• Conducts store sanitation and quality walk throughs at each location.
• Ensures product pricing in culinary departments are meeting the target gross profit.
• Ensures inventory procedures are completed accurately and managers are ordering properly while following FIFO.
• Ensures that culinary departments are following all shelf life procedures and scale labels are accurate with correct sell by dates and weight.
• Monitors culinary managers to ensure that all policies and procedures are being followed.
• Oversees all commissary operations ensuring that all recipes are being followed and standards are being kept.
• Ensures that all culinary managers are maintaining Serv Safe certification and standards.
• Assists in determining current menu selection in Gourmet to Go and monitors the display cases to ensure presentation is at company standards.
• Ensures that all culinary departments are following the pull down process and no expired food is on display.
• Ensures that coolers are properly rotated and dated and product placement is in accordance to food safety policies.
• Assists in culinary social media content.
• Evaluates equipment and renovation costs to keep kitchens up to date and in compliance.
• Works with co-packers to ensure all culinary recipes are being followed to company specifications.
• Handles customer service correspondences and issues as needed.
• Evaluates movement reports for all culinary departments, communicating ideas to improve sales.
• Ensures all culinary programs are kept up to date with all regulations and laws.
• Plan, organize, direct and control all research and development activities and special projects with the assistance of General Managers, Department Managers and other supervisory personnel.

Qualifications

• Must have culinary degree.
• Must have multi-unit culinary experience.
• Must have 10+ years experience in culinary.
• Must have previous kitchen renovation experience.
• Retail culinary experience preferred.
• Must have great computer skills.
• Must be organized and a multi-tasker.
• Must be able to lift 50+ pounds.
• Mut be able to stand for 8 or more hours at a time.

Compensation based on experience.

EOE