Corporate Executive Chef

Responsibilities

Hard Rock Cafes

• LTO Development and Execution
• Menu Development and Execution
• Banquet Menu Development and Execution
• Special Event Development and Execution
• Identification of New Equipment/Plateware/Smallwares
• Corporate/Franchise Inquiry Follow Ups
• COGS Assessment & Evaluation of Every New Item
• Photoshoot Execution for New Menu Items & LTOs
• Conduct Product/Ingredient Analysis Tastings and Decisions

Corporate and Pre-Opening Hiring & Training

• Chef Training on Concept and Menus
• Onboarding Portfolio and Training Guides
• Full Concept Overview & Strategy for New Hires
• Develop Concept Specific Training Guides for Line Level
• Assist with identifying candidates for Concepts

Concept Menu, Recipes, R&D, Stations

• Concept Menu Development
• Concept Menu Food Costing/ Pricing Proposal
• Concept Menu Engineering and Evaluation
• Development of Concept Ordering Guides
• Build Station Layouts Per Concept/Station Mapping
• Conduct Executive Tastings Per Development
• Walk In Cooler/Freezer Mapping Per Concept

Management and Organization of R&D Kitchen

• Checklists Follow Up and Update
• Organization and Cleanliness Walk-in/ Line/Storage
• Daily Upkeep and Organization of Storage Areas
• Deep Cleaning Schedule & Execution
• Set Up and Scheduled Maintenance for Executive Tastings
• Equipment Wishlist and Timeline Organization/Proposals

Support Services

• Task Force
• Execution of Openings
• Assisting in Special Events/KMM/Global/WIL

Purchasing

• Work with preopening purchasing teams to identify vendors and products.
• Work with purchasing team to identify ingredients and distribution
• Work with Cbord team to get recipes built for NA/EU
• Work with purchasing on marketing support through vendors
• Work with purchasing to identify cost savings initiatives 

Qualifications

New Project Development

• Concept Development, Brand Package Playbooks
• Kitchen Design
• Bar Design
• Menu Development, Recipes & costing
• Staffing Compendiums
• Org Charts
• Budget Assumptions
• OS&E
• Openings (Task Force, FOH Training, Management Training)

Restaurants

• Data and Analytics to support direction and cost savings.
• Concept Development
• Menu development and tastings
• Alignments
• Events
• Recruitment
• Brand Standards
• Pricing Strategies

Casino & Hotel

• Event & Initiative support, including giveaways, launch events, anniversaries, etc.
• Opening task force
• NSF

Hard Rock Cafe

• New menu

• Food, Development, Recipes & costing
• Beverage, Development, Recipes & costing
• Photo shoots
• Design
• Execution
• Follow up for compliance management.

• LTO’s

• Annual LTO Calendar consisting of 20 initiatives and holiday menus.

• Initiatives

• Standardization training, portion control, line checks, recipe adherence, production package

• Pricing Strategies
• Data and Analytics to support direction and cost savings.
• Costing, Nutrition
• Training / On Site Management
• Hiring
• Executive Chef / Bar Manager Meetings
• New Store Openings / Task Force

Mirage

• Opening Critical Path
• Inventory Eliminations
• OS&E repurposing

Beverage programming

• Liquor, Beer, & Wine RFP
• Compliance Management
• Menu consulting & consistencies
• Alignment
• Recipe Book
• VIP Beverage Program, Giveaways
• Data and Analytics to support direction and cost savings.

Events

• Charity
• Tribal
• Promotional, Café, Casino, Hotel
• Royal Caribbean
• Corporate office activations

Purchasing & Supplier Management

• Brand Standards approvals
• Liquor, Beer, & Wine RFP
• Non-Alc. (Coke, Red Bull, Icelandic, Etc.)
• Hard Rock RTD
• Schweid & Sons
• Ace Bakery
• Steelite
• US Foods
• Lavazza
• Middleby
• Product trial
• Vetting Food & Beverage Vendors (Tribal / Non-Tribal)
• Marketing Funding

Brand Standards (Food, Beverage, Non-Foods)

• OS&E (China, Glass, Silver)
• Uniforms
• Food Products
• Beverage Products
• Non-Food items (Togo packaging, Disposables, Etc.)
• Brand Playbooks (6p, Menu, Comp Set, Proforma, Brand Guidelines, OS&E Standards, Training Manuals, Recipe Books, Plating Guides, Steps of service, SOP’s

Alignments

• Property to Property
• Concept to Concept
• Cross utilization of products
• Brand Specs
• Presentations
• Banquet
• Employee Dining
• Amenity Programming
• Recipe book entry & maintenance (Inntempo)

Cost Savings Initiatives