Director of Food & Hospitality — Multi-Unit Culinary Leader

Tarzan & Jane Travel Centers; Midland (TX); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Competitive salary

Bonuses

Recognition program

Job summary

Tarzan & Jane Travel Centers seeks a seasoned food-operations leader to own the kitchen across multiple stores, including Tarzan Grill. You’ll drive food quality, speed, and consistency, while growing the grab-and-go program and guiding Kitchen Managers day-to-day.

You’ll design menu specs, build the brand book for new stores, coach a bench of Kitchen Managers, and protect the menu by removing items that miss standards.

Qualifications

• Five or more years in multi-unit food operations, at director or area manager level.
• Experience running a kitchen that cooks from raw product.
• Recipe, SOP and food cost systems you have built yourself.
• A record of holding quality and speed standards across several stores at once.

Responsibilities

• Own the food: every item that comes out of any Tarzan Grill kitchen, and the grab-and-go program built on in-house deli offerings.
• Lead kitchen teams to ensure food quality, speed, and consistency across stores; manage Kitchen Managers daily.
• Write the spec for every menu item and build the brand book for new stores to open from.
• Build and coach a bench of Kitchen Managers who are trained to step up.
• Launch and run the grab-and-go deli at every store, with fresh product from open to close.
• Protect the menu: remove items that slip on speed or quality.

Skills

Multi-unit food ops

Kitchen management

Menu design & branding

Quality & speed standards

Bilingual: English/Spanish

Education

Culinary degree

Job description

Tarzan & Jane Travel Centers seeks a seasoned food-operations leader to own the kitchen across multiple stores, including Tarzan Grill. You’ll drive food quality, speed, and consistency, while growing the grab-and-go program and guiding Kitchen Managers day-to-day.

You’ll design menu specs, build the brand book for new stores, coach a bench of Kitchen Managers, and protect the menu by removing items that miss standards.