The National Training Specialist plays a pivotal role in enhancing and maintaining our culinary standards on a national scale. This position involves extensive travel (over 75%) to various locations across the country. The specialist is responsible for implementing, operating, and overseeing culinary programs at various venues (kiosk), ensuring consistent quality, and providing expert guidance and training to our teams at different sites, aligning with the organization’s vision and goals for culinary excellence.

Supervisory Responsibilities:

• Provide training and mentorship to local culinary teams.
• Manage and coordinate the schedule and workload of teams during site visits.
• Conduct performance reviews and provide feedback for continuous improvement.
• Uphold company policies, including implementing disciplinary measures when necessary.

Key Responsibilities:

• Travel extensively to oversee, setup, run and support culinary operations at various national location kiosk.
• Implement and refine culinary standards and practices to ensure quality and consistency.
• Collaborate with local managers to align culinary operations with company objectives.
• Provide expert training and support to culinary staff in food preparation, presentation, and safety.
• Foster a culture of excellence and continuous improvement in culinary practices.
• Monitor and report on culinary trends and practices, integrating innovative approaches.
• Develop and maintain relationships with suppliers and local teams to ensure product quality.
• Conduct regular audits of culinary operations for compliance with safety and quality standards.
• Assist in menu development and implementation of new culinary initiatives.
• Act as a liaison between the corporate team and local culinary staff, ensuring effective communication and alignment of goals.

Competencies:

Technical Proficiency: In-depth knowledge of culinary techniques, food safety standards, and kitchen operations.

Leadership and Training: Proven ability to train, mentor, and lead culinary teams.

Adaptability: Flexibility to adapt to different working environments and cultures, with strong problem-solving skills .

Communication: Excellent communication skills for effective training and team coordination.

Required Skills/Abilities:

• Extensive knowledge of culinary arts and food service management.
• Strong leadership and interpersonal skills.
• Ability to travel extensively on a national scale with varying notice for extended periods of time (over 75%).
• Excellent organizational and time-management skills.
• Proficiency in conducting training sessions and workshops.

Education and Experience:

• Culinary degree or equivalent professional culinary certification.
• Significant experience in a culinary leadership role, preferably in a diverse range of settings.
• Experience in training and mentoring culinary staff.

Physical Requirements:

• Ability to travel extensively by various modes of transportation.
• Capability to work in different kitchen environments and conditions.
• Able to stand for prolonged periods and handle kitchen equipment.

Work Environment:

• Highly dynamic and variable, involving travel to different locations nationally.
• Interaction with diverse culinary teams and exposure to various regional culinary styles.

Equal Opportunity Statement:

We are committed to creating an inclusive environment, valuing diversity in our team. Employment decisions are based on merit, qualifications, and business needs.

Other Duties:

This job description is not exhaustive and may evolve with the changing needs of the organization and the role; with or without notice.