Culinary Director - Corporate Hard Rock Cafe - Hard Rock International

Job Summary

Provide oversight, and resources to ensure that we are delivering world class execution in our Cafe BOH operations. Reporting to Culinary Director of SHRSS, partnering with the AVP/DO/GM and directly with Exec Chef / Kitchen Managers, the Corporate Exec Chef will directly support Cafe Kitchen teams to ensure the highest standards are in place through, onsite presence and continued coaching and development. The Cafe Corporate Exec Chef will also be responsible for the development of the cafe BOH leadership through use of the key result areas to ensure we are delivering best in class food operations., both executional and FSS standards.

Essential Functions & Responsibilities:

People

• To provide a positive “employeelife cycle” for all staffmembers during their tenure with Hard Rock

Service -To provide an authentic experience that “rocks” for Hard Rock guests by adhering to proper menu specifications and attention to detail in food qualityand presentation- 100% recipe adherence 100% of the time

Profit

• To operate a financially profitable food and beveragebusiness operation and maximize opportunity in food cost/wastage and carefully monitor the variance to theoretical costs

Sales

• To grow the business by using innovative sales and marketingconcepts- focus on group and banquet execution

Product-Best in class executionof product by detailed recipe adherence. FSS compliance and audit followup

Assets

• BPE standardaudits combined with maintaining a detailed FSS standards

Performance Development – Continuously support Exec Chef/Kitchen Managers to teach/coach and document employees who fail to meet standards to maintain a quality workforce

Multi-Unit Leadership – Properly prioritize tasks, provide accountability and consistency across corporate and franchise locations, globally.

Travel

• Schedule flexibility including travel in response to needs, sometimes exceeding 50% of calendar.

Responsibilities – Direct & Administrative

Interview candidates for Exec Chef positions

Conduct Hard Rock Cafe Chef Meetings Weekly

Special Event Development and Execution

Quarterly Culinary Team Assessment and Update

Growth Plan for Executive Chefs, and Rising Stars

Assessment & Strategy for Yearly Budgets and P&L Review

Identification of New Equipment/Plateware/Smallwares

Distribution and Communication of Updates & Recipes to NA/EU/Franchise

AOP Strategy, Development, and Rollout

Cafe Specific Visit/Analysis/Action Plan

Purchasing RFPs Guidance and Evaluation

Grow Vendor Relationship with Marketing Support and Product

Drive Proper Compliance in All Areas of BOH Operations

Administrative –

• Budgets/P&L Review
• Quarterly Menu Evaluation and Growth Plan
• Organization of Recipes and Training Materials
• Assisting with Executive Tastings and Execution of Executive Tastings
• Distribution and Communication of updates Globally
• Nutritional Database Project Upload and Maintenance
• MICROS Management with IT Team/ Menu Updates/ Etc.
• Prep and Print Recipe Maintenance and Upload

Human Resources –

• Interview Candidates for Regional Chef & Exec Chef Positions
• Conduct Hard Rock Cafe Meetings Monthly
• Development and Performance Plan for Exec Chefs
• Quarterly Culinary Team Assessment and Update
• KDS Import and Timing with IT

Cafe R&D – Menu, Recipes, and Stations

• Menu Development and Execution - all-inclusive of LTO, Special Events, and Banquet MenusAOP/LTO Calendar Management and Timelines
• COGS Assessment & Evaluation for New Menu Items & LTOs
• Conduct Product/Ingredient Analysis Tastings and Decisions

Facilities –

• Identification of New Equipment/Plateware/Smallwares
• Collaborate with Facilities for Updating Kitchen Equipment per Cafe

Purchasing –

• Collaborate directly with Purchasing Team to identify ingredients and distribution
• Collaborate with CBORd team to get recipes built for NA Cafe
• Collaborate with Purchasing to:

1) Identify Cost Saving Initiatives

2) Capture Marketing Support through Vendors

• Responsible for Purchasing RFPs Guidance and Evaluation

Qualifications:

• Bachelor’s degree in business, Culinary Arts degree or equivalent work experience is preferred
• Certified Executive Chef (CEC) and (CCA) is highly preferred but not required.
• Must have at least 10 years of experience working in a restaurant kitchen as an executive chef
• Proficiency in Excel, Microsoft Word, and Outlook required
• Must be able to excel in fast paced environment with demonstrated ability to handle and prioritize multiple tasks and demands
• Demonstrate extreme attention to detail
• Understanding of industry practices, systems, processes and activities

Disclaimer

While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).