Culinary Consultant

Title: Culinary Consultant

Reports To: Executive Vice President of Operations

Role Overview:

Vertex Hospitality is seeking an innovative Culinary Consultant to take the reigns of their culinary program across Restaurant Concepts. 

Responsibilities & Duties:

Menu Development:

• Designing and developing menus that showcase a variety of authentic Korean BBQ and hot pot dishes.
• Incorporating seasonal ingredients and culinary trends to keep the menu fresh and appealing to customers.

Recipe Creation and Standardization:

• Creating recipes for marinades, sauces, and side dishes that complement the main offerings.
• Ensuring consistency in taste, presentation, and portion sizes across all dishes through standardization processes.

Kitchen Management:

• Overseeing day-to-day kitchen operations, including food preparation, cooking, and plating.
• Managing inventory levels, ordering supplies, and maintaining quality control standards.

Staff Training and Development:

• Training kitchen staff on food preparation techniques, safety procedures, and sanitation guidelines.
• Providing ongoing coaching and mentorship to culinary team members to enhance their skills and performance.

Quality Assurance:

• Conducting regular quality checks to ensure that all dishes meet the restaurant's standards for taste, presentation, and consistency.
• Addressing customer feedback and making necessary adjustments to improve food quality and customer satisfaction.

Menu Costing and Budgeting:

• Working closely with the management team to determine menu pricing based on ingredient costs, labor expenses, and profit margins.
• Monitoring food costs and implementing cost-saving measures without compromising quality.

Collaboration with Other Departments:

• Collaborating with the front-of-house team to coordinate menu changes, specials, and promotions.
• Working with purchasing and procurement teams to source high-quality ingredients from reliable suppliers.

Culinary Innovation:

• Staying updated on culinary trends, techniques, and innovations in Korean cuisine and global culinary scene.
• Experimenting with new flavors, ingredients, and cooking methods to create unique dining experiences for guests.

Qualifications:

• 5+ years prior in Executive Chef role
• Food Protection Certification
• Proficient in technology applications: POS Systems, Scheduling Platform, purchasing and inventory management software
• Ability to communicate at a high level, professionally
• Ability to work Weekends and Nights
• Can Travel up to 50%

HR Management Group Inc d/b/a Vertex Hospitality Group provides equal employment opportunities (EEO) to all applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, age, disability status, genetic information (including family medical history), marital status, amnesty, status as a covered veteran or any other characteristic protected by applicable federal, state and local laws.

More detail about Vertex Hospitality Group part of Vertex Hospitality Group, please visit https://culinaryagents.com/entities/698776-Vertex-Hospitality-Group