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Overview
Join a forward-thinking company dedicated to redefining the culinary landscape with a portfolio of premium, chef-driven food brands. As the Head of Food Operations, you’ll oversee all aspects of culinary operations, ensuring exceptional quality across various venues and events. This role calls for driving innovation, maintaining high standards, and scaling business operations effectively.
What you will do
- Concept Development: Collaborate with high-calibre chefs to create and implement innovative culinary concepts across diverse revenue streams.
- Quality Assurance: Establish and enforce a quality framework to maintain excellence in food service at all locations.
- Cost Management: Develop systems for inventory, procurement, and waste management to enhance cost efficiency without compromising quality.
- Supply Chain Optimization: Manage supplier relationships to optimize costs and ensure product quality.
- Menu Innovation: Continuously refresh menus in response to customer feedback and market trends.
- Central Kitchen Oversight: Ensure the central production kitchen operates efficiently, supporting business scalability and consistent quality.
- Leadership: Build and lead a team of chefs and staff, fostering skill development and aligning with business growth.
What you will need to succeed
- Culinary Expertise: Extensive experience in culinary operations management, with a proven track record in innovation and high-quality service.
- Leadership Skills: Strong ability to lead and inspire teams, with experience in high-volume food environments.
- Business Acumen: Demonstrated success in concept development and operational management, including cost control and procurement.
- Organizational Skills: Excellent organizational abilities, with meticulous attention to detail and project management skills.
- Communication: Effective at collaborating and influencing across all levels of an organization.
- Regulatory Knowledge: Deep understanding of food safety regulations and current industry trends.