Corporate Culinary Consultant

Overview

About the job

We are seeking a talented Corporate Culinary Consultant, who is who is passionate and creative to join our BIBIBOP Asian Grill where our guests enjoy our delicious, healthy, and affordable food. The role will lead culinary functions that include recipe development, drive relevant and exciting innovation within the concept of Asian grill. East Asian cuisine experience a strong plus. This role will work closely with Operations in validation and improvement of processes, an understanding of supply chain, ensuring processes are simplified and highly executable, drive high quality, freshness, gluten-free clean eating. Our Corporate Culinary Manager will play a key role in supporting the culinary management of our restaurants. The Corporate Culinary manager will also be working with Marketing to ensure items presented remain on brand. Opportunity to expand this role will be commiserate with experience and performance.

About BIBIBOP

In August 2013, our dreams became reality, and we were finally ready to bring the bold flavors and healthy ingredients of South Korea to Columbus, Ohio. Inspired by the traditional Korean dish bibimbap, meaning “mixed rice,” we sought to blend time-honored Asian flavors with classic American favorites to create a dish everyone would love. From the time we opened the doors to our first location, our fresh food and quality service caught on in our community and quickly spread like wildfire. Since then, we have grown to dozens of locations across the nation while maintaining our commitment to bringing WELL B•ING to all the communities in which we set up shop.

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What we are looking for:

• Expert knowledge of Corporate Culinary programs in the restaurant or organization’s cuisine
• Experience and knowledgeable of East Asian cuisines and how to leverage this in driving relevant innovation to attract a broad appeal of guests in an Asian Grill concept.
• Advanced culinary skills including food preparation, flavor pairings and other cooking best practices
• Current knowledge of trends in the restaurant industry
• In-depth knowledge of federal, state, and local food handling regulations
• Comfortable working with Senior leadership, including Operations, Marketing and Supply Chain, and training. This may include training, directing and supervising a team.
• Exceptional leadership skills, including motivation and goals.
• Excellent communication and interpersonal skills.
• Personal Time management and organization

Responsibilities and Duties:

• Coordinate with Purchasing during the vendor selection process on such areas as samples, food safety, packaging, availability, product specs and related areas.
• Development of recipes from an ingredient, flavor, cost and nutritional
• Ensure that all recipes are accurate from a flavor, yield and nutritional point of view, always keeping our vision and mission.
• Capturing each recipe within the database with complete accuracy and clear, consistent procedures
• Work closely with the culinary systems & standards team, the business analyst to ensure that all recipes are consistent, accurate and complete.
• Ensuring close coordination and collaboration with the culinary, menu marketing and operations team during all stages of development
• Effective project management- project to remain on budget and on
• Leveraging strategic, third-party relationships, manufacturers, consultants, visitors, trade councils, commissions, and boards
• Close collaboration with culinary operations to ensure that we are developing with specified products, to include a full understanding of the commodity side of the ingredients working with distribution on the broad availability of specified products to the field locations.
• Interfaces with GOSH enterprises’ chefs on culinary and cross-over projects

Requirements and Qualifications:

• At least 5 years’ experience in a similar role and/or cuisine(s)
• Associate and bachelor’s degree in culinary arts, Culinary, Management, Associates, Science, Healthcare, Food Service management is preferred.
• Serve-Safe Certificate is required.
• The ability to manage in a diverse environment with focus on client and customer needs.
• Experience with new concepts, menu and recipe development, food presentation and creative skills that result in the achievement of business objectives.
• Requires excellent presentation, written and verbal communication.
• Able to work collaboratively with a team and complete tasks as needed.
• Receptive to receiving instruction from peers.
• Must be able to communicate clearly with Key Stakeholders including Restaurant Operations, Marketing, Purchasing and Sr. Leadership, managers, kitchen, and dining room associates.
• Strong organizational and time management skills
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Be able to work in a standing position for an extended period of time.
• Full-day availability is required
• Should expect to work 50-55 hours per week.
• Computer skills in relevant Microsoft software including word, excel and power point as needed.

Benefits:

• Paid Time Off
• Health/Dental/Vision
• Paid Maternity Leave
• Life Insurance
• Short/Long Term Disability
• Tuition Reimbursement and Education Opportunities
• Healthy Activities Reimbursement

Visit www.Bibibop.com to learn more about our culture!