Director of Culinary

Unidine is a culinary services management company driven by a culture of ?Fresh Thinking,? and we take a fresh approach to customized culinary experiences. We create authentic food from scratch using fresh responsibly sourced, seasonal ingredients and culinary creativity. We are guided by environmentally responsive practices; avoid additives, chemicals and preservatives. Experience the difference with Unidine!

Here at Unidine, every member of the team is driven to deliver the highest level of customer and client service and shares a belief that our approach to fresh food is fundamentally linked to health and wellness, human interaction and social responsibility. From this common foundation, we deliver the best food and dining management services in the industry and exceed our customers' and clients' expectations every day.

Our highest Priority is customer service and our chefs are dedicated to the creation of menus that use local ingredients to prepare sustainable, authentic dishes from scratch every day. We are an employer of choice for culinary and restaurant professionals who want to be part of a team who believes in inspiring others. From the beginning of each client relationship the team at Unidine establishes a transparency with its partners, from space design and delivery to the marketing of the final, branded product.

Our Vision

To be the Industry leader exclusively providing food and dining services

Responsibilities:

As a Unidine, Director of Culinary, you will support execution within our locations, to meet and exceed guest experience, operating and financial goals. You will be a culinary standards-keeper, a coach and mentor, new restaurant opener, and critical to the constant improvement of our culinary team. Key activities include:

Culinary Training: Coaching and teaching location level chefs to achieve culinary standards and develop an evolving pipeline of new talent for growth

Keeper of Execution Standards: Ensuring that all operational standards are being met in existing locations though site visits and partnership with on-site management team.

Culinary Merchandising: with an eye to visual food presentation detail, develop and teach others to present food in keeping with a worlds-best display standard as seen in exceptional food markets across the globe.

New Restaurant openings: Creating custom menus, and the brand stands of outstanding service and scratch cooking with well trained, inspired teams.

Innovation Engine: Working with collaborative resources to capture and leverage on site culinary, menu and service innovation.

Additional responsibilities include:

• Ensure quality, consistency and adherence to standards based on Operation Excellence, Food Management, Safety & Sanitation, Catering
• Select and develop recipes establish presentation and implementation technique, quality standards and food cost targets for promotional menus.
• Participate in special events / new sales and retention presentations to include culinary instruction, event appropriate innovation, logistics, etc.
• Support exciting business with trouble- shooting and correction of kitchen, operational standards and food presentation issues.
• Maintain and update Diamond Standards.

Qualifications

• Previous experience with a high quality and service organization in a culinary leadership role with financial accountability and direct reports is required.
• Experience working within a multi-unit restaurant/contract food organizations in a regional role.
• Must have the ability to coach others without formal authority.
• Experience with visual displays, fresh food merchandising or retail store merchandising is highly desired.
• A Bachelors’ degree or higher is preferred, but not required with appropriate experience.
• ACF Membership and Certification preferred
• Must have a minimum two – year culinary certificate from an accredited school or have related experience such as an apprenticeship.
• Minimum 7-10 years kitchen experience, 4 years within an Executive chef role.
• Experience within a high volume environment
• Prior experience developing and leading sustainable and healthy dining programs
• Excellent presentation and culinary skills
• Proven ability to coach and teach within the kitchen
• Serve Safe Certified
• Travel will vary between 70%-80% based on business needs with extended location stays for openings.
• Must have a valid driver’s license and be able to travel via airplane, car or train, booking and completing your own travel arrangements.

Our Ideal Team Member will also have:

• A high level and passion for service, people and quality
• A proven track record of profitable growth
• Highly developed interpersonal, analytical and communication (Written and Verbal) skills
• A commitment to support sustainable business and farming practices.
• A fundamental belief that anything is possible and a vision for constant innovation.

Key Skills

• Microsoft office applications- Word, Power Point, Excel
• Professional email use and business writing
• Restaurant chef level culinary skills

***Work Environment: Requires repetitive wrist motion. This position requires lifting up to fourty pounds (40lbs).