Regional Innovation Chef: Lead New Culinary Concepts

Compass Group USA; New York (NY); On-site; USD 110,000 - 120,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Discount Marketplace

Wellness Programs

Job summary

Compass Group USA is seeking a Regional Innovation Chef to lead planning, testing, and rollout of innovative food concepts across a designated territory.

You will research, document, train, implement, and monitor new dishes and programs, while maintaining culinary standards and supporting new facility designs and menu creation. Extensive travel and leadership responsibilities are involved.

Qualifications

• Culinary Arts Degree or equivalent recognized by a culinary school.
• Five+ years of progressive food service production management experience.
• Five+ years of Halal culinary operations and authentic Arabic cuisine.
• Previous multi-unit experience preferred.
• High-end restaurant or airport lounge experience is a huge plus.
• Serv-Safe Certification.
• Proficient with Microsoft Office Suite and Webtrition Software.

Responsibilities

• Orientates new Chefs to Core Culinary Standards and established programs.
• Maintains Culinary Programs and Standards at home accounts.
• Supports new account openings or renovations within the territory.
• Provides Culinary Leadership to Chefs in the territory.
• Aids training and development of culinary personnel within territory.
• Completes required reports and Core Culinary Reviews timely.
• Communicates with Corporate Executive Chef and Regional Directors.
• Ensures compliance with company policies and procedures.

Skills

Culinary leadership

Multi-unit management

Education

Culinary Arts Degree

Tools

Microsoft Office

Webtrition Software

Job description

Compass Group USA is seeking a Regional Innovation Chef to lead planning, testing, and rollout of innovative food concepts across a designated territory.

You will research, document, train, implement, and monitor new dishes and programs, while maintaining culinary standards and supporting new facility designs and menu creation. Extensive travel and leadership responsibilities are involved.