Vice President, Culinary Innovation – New Business

Posted 97ds ago

Employment Information

Industry

Education

Salary

Experience

Job Type

Location

Job expired or something wrong with this job?

Vice President of Culinary Innovation at Legends Global developing culinary concepts and leading product innovation across venues nationwide.

Lead research and development of new products and concepts across all service levels, from general concessions to luxury suites and premium events.
Develop unique, venue-specific culinary concepts that incorporate local flavors, ingredients, and regional identity.
Partner with the Director of Culinary SOP to ensure all concepts and products are supported by accurate build sheets, purchasing specifications, and rollout plans.
Build and maintain strong relationships with key vendors and partners nationwide.
Evaluate food production processes and quality standards to ensure consistency and excellence.
Establish and train teams to meet and exceed high culinary and execution standards.
Earn the respect and credibility needed to influence operational teams and enforce standards across properties.
Demonstrate excellent written and verbal communication skills.
Maintain expert-level knowledge of HACCP and food safety standards, with the ability to identify, correct, and prevent operational issues.
Lead menu planning and execution for all service levels, including premium, VIP, and special events.
Stay current on culinary trends, emerging products, and industry innovations.
Maintain a strong understanding of all factors impacting food cost control and profitability.
Mentor and develop culinary leaders and team members to elevate skills, performance, and engagement.
Effectively manage multiple properties and concurrent projects in a fast-paced environment.

Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
Must have experience in managing multi-unit locations.
Excellent supervisory, leadership, hands-on management and coaching skills.
Good written and verbal managerial communication and customer service skills.
Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
Must be flexible to travel to and from units located in several states and work extended hours due to business requirements including nights, weekends and holidays.
ServSafe Certification, International Food Safety Council.
Must be compassionate, consistent, and fair to the needs of the employees and of the Company.
Must possess strong written and verbal communication and interpersonal skills.
Must be detail oriented, organized, able to work independently, prioritize and multi-task.
Must be willing to contribute and support fellow team members and Venues with hands on approach to our culinary operations when needed or asked in order to maintain our business.