Corporate Executive Chef Job at Seminole Hard Rock Support Services, Davie, FL

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  • Seminole Hard Rock Support Services
  • Davie, FL

Job Description

Job Locations US-FL-Davie

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

#indeedSHRSS

#zipcorporate

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

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