About this role
Duties and Responsibilities:
- Builds cooperative relationships with national and local market prepared food vendors.
- Develop strategic alliances based on innovation and product development.
- Negotiate pricing, vendor programs, delivery, and payment terms for prepared food products.
- Facilitate mutually beneficial agreements around promotional opportunities and support.
- Be first to market in new products, innovation, and points of difference.
- Conduct regular Quality Assurance tastings and evaluations to ensure recipe adherence, food quality, and consistency.
- Launch/expand successful prepared food product lines and implement successful exit strategies for unproductive merchandise.
- Completes all required reports, logs, and culinary audits/reviews in a timely manner.
- Lead, contribute to and execute parts of the culinary strategic plan for the division.
- Launch line reviews in support of customer and seasonal expectations.
- Leverage fact-based decision making to drive growth and profitability.
- Assists in kitchen schematics design and recommends adjacencies that support the efficiency of the space.
- Orientates new cooks within their respective area, core culinary standards and established food programs.
- Provides support for new restaurant openings and/or renovations.
- Provides leadership to culinary team members and kitchen managers.
- Assists with training, coaching and development of culinary team members.
EDUCATION, EXPERIENCE, CERTIFICATIONS:
- Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record-keeping, and preparation of reports.
- Obtain and maintain current ServSafe Food Managers Certification within six months of hire/promotion.
POSITION QUALIFICATIONS:
- Ability to work various shifts in a 7/365 team oriented environment
- Excellent customer service skills and an ability to communicate effectively
- Self-starter able to prioritize and handle various tasks simultaneously
- Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing,
sanitation, security, company policies and procedures, personnel management, recordkeeping, and
preparation of reports.
- Ability to lift a minimum of 25 lbs. perform essential job functions such as standing, bending, reaching, climbing on ladder, and walking long distances.
- Standing for long periods of time and the ability to work in environment with varying temperatures.
Paradies Lagardere is an equal opportunity employer.