Job Title: Corporate Director of Culinary TrainingLocation: Corporate OfficeImmediate Supervisor: Corporate ChefTravel: 70%, unless during an opening then 100%.
· Facilitate on boarding and development of all new Executive Chefs including the adherence to the culinary leadership flight plan.· Oversight, Training, Support, and Audit the implementation and Ensure 100% + compliance of FOH/BOH integration across enterprise· Consistently ensure every team member, guest and stakeholder receives the best product by auditing food quality, ordering, receiving, storage, production, line checks etc.· Teach and Empower chefs to achieve cleanliness, positive Ecosure scores, health & safety procedures, and equipment maintenance by executing consistent follow up and coaching.· Responsible for the culinary pre-opening and post-opening critical path for hotel openings or conversions to include 30 day post opening support on property.· Source, Build, Support, and Oversee OSE standards for the BOH.· Assist with compliance in the process of software development and utilization to include:o Assist with rollout of new menus in the fieldo Work with Corp Director of Culinary Operations, VP of F&B, and RVPs to ensure compliance at the property level.· Train, Implement, and Manage all Inventory/Cost Control/Labor Management/etc. tools· Assist in finding the best culinary talent in the business and train them to execute at an optimal level, establishing internal growth and development of Chefs, Sous, and all supporting kitchen staff.· Execute quarterly training and directional meetings for Executive Chefs to operate in compliance of all company standards in conjunction w/ the Corp Director of Culinary Operations.· Ensure that brand standards are in place in the field and adhered to.· Execute quarterly training and directional meetings for Executive Chefs to operate in compliance of all company standards in conjunction w/ the Corporate Chef.· BCR Culinary Seasonal Training Support and Opening Task Force· Display excellent skills in creating a professional, supportive environment for guests, and culinary leaders while improving the talent base, educating, and providing guidance and mentorship.· Display excellent skills in creating a supportive environment for WL F&B culture and while working in conjunction with and as valuable member of the Corporate F&B TEAM.· Other items as designated by the Corp Director of Culinary Operations or VP of F&B.
· Minimum 2-year associates degree in culinary arts or 4 year college degree.· Minimum 5-year experience with high quality F&B a la carte and catering environments.· Formal culinary training/school preferred.· Experience in training and opening new restaurant/hotel openings preferred.· Specific skills or knowledge necessary for this position:o Advanced culinary skills: proper knife handling and general kitchen equipment use.o Knowledge of HAACP and proper sanitation procedures.o Strong communication skills – verbal, written, and typed.o Computer skills – Word, Excel, Power Point, and Outlook.o Ability to work on multiple projectso Knowledge of workplace safety procedureso Licenses, certification, or registrations required for the position:§ ACF Certified - Preferred & Serv-Safe Certified· Able to relocate to Corporate Headquarters in Merrillville, IN and willing travel 70% of the time.
Location Code: A75