Tbwa Chiat/Day Inc
Creative Director of Culinary R&D
Tbwa Chiat/Day Inc, Long Island City, New York, United States, 11101
Gracious Hospitality Management is first and foremost an outstanding hospitality company that conceptualizes Michelin-starred and James Beard nominated restaurants. We focus on both passion and profitability. We are professionals committed to ensuring exceptional hospitality and service to our customers. GHM has been honored with receiving a Michelin star eight years in a row for its restaurants Piora, Cote Korean Steakhouse & COTE Miami.
In order to make an application, simply read through the following job description and make sure to attach relevant documents.We are seeking to hire a dynamic and experienced Creative Director of Culinary R&D to join our award winning hospitality team. We are building a team of highly passionate (and highly compensated!) individuals with a commitment to excellence, genuine hospitality, and teamwork. If you are ready to take the next step in your career, apply now to join our team!Job Responsibilities:Operations:Support CDC, Sous Chefs, cooks, and porters in their day-to-day tasks.Proactively support local culinary team in developing concepts within current food trends.Create and execute long-term R&D strategies that support Company objectives.Create fermentation programs and recipes suitable for current restaurant locations.Work with Executive Chef and Director of Culinary Affairs to develop and manage a portfolio of R&D projects.Collaborate with Simon Kim, Executive Chef, and Director of Culinary Affairs to develop new menu recipes.Support Marketing and PR teams for launch and throughout Company concept lifecycle.Work together with restaurant managers to ensure smooth kitchen to dining room operations.Assist the Executive Chef and Director of Culinary Affairs to create and build current culinary structure.Promote safe work habits through training and education.Actively support team culture and help achieve Simon Kim’s vision and goals for cuisine.Travel domestically and internationally as required.Participate in community events and ensure corporate social responsibility goals are met.Staff Management:Train, supervise, and evaluate culinary team members.Participate in training of Front of House staff regarding menu and food knowledge.Establish regular communication with the Back of House team.Ensure new hires are thoroughly trained on kitchen expectations.Assist in recruiting and hiring talented kitchen staff.Finance & Purchasing:Establish invoicing procedures and address discrepancies.Cultivate positive relations with vendors.Maintain relationships with research and development vendors.Control labor and operating expenses through planning and budgeting.Assist with purchasing of local fermentation equipment.Standards:Display knowledge of Cote brand and culture.Demonstrate the Company’s core values.Maintain professional behavior when in contact with others.Present a polished appearance adhering to grooming standards.Comply with company policies and procedures.Attend and participate in meetings and training sessions.Maintain safety, cleanliness, and sanitation standards.Comply with laws and regulations.Qualifications:Ability to read, speak, and follow written and verbal instructions in English.Excellent organizational skills and attention to detail.Ability to maintain professionalism under pressure.Knowledge of workplace safety procedures.Food Handler’s Certification or ability to obtain it.Flexible schedule availability.Familiarity with restaurant management software.Degree in Hospitality, Culinary Management, or similar preferred.Excellent knife-handling skills and cooking techniques understanding.Valid passport and ability to travel internationally.Physical Demands:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.While performing the essential duties of this job, the employee is regularly required to:Exert mobility for periods of up to 12 hours per day.Lift and carry up to 50 pounds.Stand, walk, reach, bend, stoop, push, pull, and kneel frequently.Be exposed to hazards including burns and cuts.Withstand fluctuations in temperature.New York State’s Pay Transparency Law requires employers to include a range of pay for all advertised jobs.New York Pay Range:$150,000 - $200,000 USDBenefits:Structured, generous compensation.Comprehensive Medical, Dental, and Vision benefits.Flexible Spending Account/Health Savings Account.Referral Bonus Program.Employee Recognition Awards.Paid Time Off.Gracious Hospitality Management fully complies with all applicable federal, state, and local anti-discrimination laws.
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In order to make an application, simply read through the following job description and make sure to attach relevant documents.We are seeking to hire a dynamic and experienced Creative Director of Culinary R&D to join our award winning hospitality team. We are building a team of highly passionate (and highly compensated!) individuals with a commitment to excellence, genuine hospitality, and teamwork. If you are ready to take the next step in your career, apply now to join our team!Job Responsibilities:Operations:Support CDC, Sous Chefs, cooks, and porters in their day-to-day tasks.Proactively support local culinary team in developing concepts within current food trends.Create and execute long-term R&D strategies that support Company objectives.Create fermentation programs and recipes suitable for current restaurant locations.Work with Executive Chef and Director of Culinary Affairs to develop and manage a portfolio of R&D projects.Collaborate with Simon Kim, Executive Chef, and Director of Culinary Affairs to develop new menu recipes.Support Marketing and PR teams for launch and throughout Company concept lifecycle.Work together with restaurant managers to ensure smooth kitchen to dining room operations.Assist the Executive Chef and Director of Culinary Affairs to create and build current culinary structure.Promote safe work habits through training and education.Actively support team culture and help achieve Simon Kim’s vision and goals for cuisine.Travel domestically and internationally as required.Participate in community events and ensure corporate social responsibility goals are met.Staff Management:Train, supervise, and evaluate culinary team members.Participate in training of Front of House staff regarding menu and food knowledge.Establish regular communication with the Back of House team.Ensure new hires are thoroughly trained on kitchen expectations.Assist in recruiting and hiring talented kitchen staff.Finance & Purchasing:Establish invoicing procedures and address discrepancies.Cultivate positive relations with vendors.Maintain relationships with research and development vendors.Control labor and operating expenses through planning and budgeting.Assist with purchasing of local fermentation equipment.Standards:Display knowledge of Cote brand and culture.Demonstrate the Company’s core values.Maintain professional behavior when in contact with others.Present a polished appearance adhering to grooming standards.Comply with company policies and procedures.Attend and participate in meetings and training sessions.Maintain safety, cleanliness, and sanitation standards.Comply with laws and regulations.Qualifications:Ability to read, speak, and follow written and verbal instructions in English.Excellent organizational skills and attention to detail.Ability to maintain professionalism under pressure.Knowledge of workplace safety procedures.Food Handler’s Certification or ability to obtain it.Flexible schedule availability.Familiarity with restaurant management software.Degree in Hospitality, Culinary Management, or similar preferred.Excellent knife-handling skills and cooking techniques understanding.Valid passport and ability to travel internationally.Physical Demands:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.While performing the essential duties of this job, the employee is regularly required to:Exert mobility for periods of up to 12 hours per day.Lift and carry up to 50 pounds.Stand, walk, reach, bend, stoop, push, pull, and kneel frequently.Be exposed to hazards including burns and cuts.Withstand fluctuations in temperature.New York State’s Pay Transparency Law requires employers to include a range of pay for all advertised jobs.New York Pay Range:$150,000 - $200,000 USDBenefits:Structured, generous compensation.Comprehensive Medical, Dental, and Vision benefits.Flexible Spending Account/Health Savings Account.Referral Bonus Program.Employee Recognition Awards.Paid Time Off.Gracious Hospitality Management fully complies with all applicable federal, state, and local anti-discrimination laws.
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