Vacancy : Executive Chef (Commercialization), Applebee’s
Company Name : Dine Brands Global
Company Location : Glendale, CA 91203
The Operations & Commercialization Chef will have a solid culinary operations knowledge base. Will need to be able to adapts easily to changing business needs and environments; Readily able to reprioritize accordingly. Ability to work independently and collaboratively in a team-based approach. And have a highly functioning knowledge of recipe development, including yielding, and costing.
Conduct culinary testing of ingredient yields. Strong understanding of weight to volume measurements, metric, imperial, and use of scales and accuracy in measuring.
Collaborate with cross-functional teams to prepare food products and lead cross-functional walk throughs for national tests and campaign rollouts.
Strong restaurant operations background to conduct ongoing product improvement; identifies, improves and tests products to improve operational complexity and identify simplification opportunities.
Receives food samples, accurately labels and records sample data, relaying information to team and supply chain partners as needed.
Manages food and product development projects in cooperation with marketing, operations, quality assurance and purchasing (including TRIAD and Form 100’s).
Manages product quality, specifications and vendor development initiatives on new and revised food products – specifically around restaurant profitability.
Prepare food to shoot recipe photos for training materials.
Uses Tests and validates recipes for culinary process steps and shelf life trials.
Commercialize concepts into testable products for use in restaurant.
Conducts ongoing product improvement; identifies and tests products to improve overall kitchen operations and ops simplicity.
Supports and manages recipe materials and food orders for Ad agency photo and video shoots and related food publications.
Strong recipe writing skills and expert proficiency in MS Word, Excel, and strong computer literacy in general. Experience in SAP style ERP databases a plus.
Will travel as needed to franchisee training and campaign rollouts and other travel as needed.
Lead in the development and communication of menu initiatives. Must have ability to take direction and execute with a sense of urgency.
Will participate in tasting, analyzing and revising food concepts; must have a good palate and be able to taste a wide variety of foods.
Ability to lift up to 50 lbs. and spend extended period of time in freezer to organize and take par orders, etc.
Extensive practical restaurant experience: ability to operate, maintain and cook well on all stations and an in-depth understanding of all restaurant cooking equipment.
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