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Meritage Hospitality Group is seeking a business-oriented culinary leader to guide the culinary development and strategies across our two growing brands, Stan’s Tacos and Morning Belle. In this position, you will be responsible for the development, testing, and efficient production of all food & beverage offerings for Stan’s Tacos and Morning Belle to enable scalable unit growth. You will optimize existing products and help improve our business model through kitchen process innovations. The Morning Belle and Stan’s Tacos concepts are poised for tremendous growth and this position has the unique opportunity to help shape and drive the growth of two new brands.

A key piece to this position is working collaboratively across the organization. This position goes beyond developing new menu items – you will lead the strategic direction of menu development to enhance the dining experience of our guests, while also driving the cost effectiveness and scalability of our menu. You will also focus on training, coaching, and maintaining kitchen standards in order to ensure kitchen safety and efficient food costs. Additionally, this position develops relationships with our vendors to obtain quality products at competitive prices.

As a top candidate for this position, you are skilled in both culinary innovation and process development/improvement. You have at least 5 years of culinary product development experience and a degree in culinary arts. You also need to have a good understanding of the project management process and have experience rolling out different types of projects across an organization. Finally, you need to be able to identify opportunities to be more efficient, save on labor and food costs without sacrificing quality, and engage kitchen teams in the change management process.

Responsibilities of this position include:

• Establish short and long-term menu strategies that restore, develop, and maintain menus that are scalable and repeatable, while aligning with brand initiatives
• Create operational BOH efficiencies on prep and line, through testing, bulk outsourcing, production efficiencies, portioning tools and equipment selection
• Ensure financial profitability of all new & existing products through food cost management, waste, labor, inventory, and SKU management
• Manages product substitutions and replacements, processing new products through approval process
• Ensure consistency between restaurants by observing and coaching restaurant staff
• Develop relationship with our vendors to obtain quality products at competitive prices
• Manage LTO creation based on concept schedule
• Communicate standards and perform internal audits for organized, clean, and efficient kitchen facilities that are compliant with Health codes and employment laws. Maintain all necessary food handling and licensing certifications
• Support new store openings with organization and set-up of BOH based on construction plan and concept design
• Maintain new store opening smallware and equipment lists
• Assist in training of BOH staff with new store openings until a BOH training team is well established

Qualified candidates meet the following criteria:

• Culinary arts degree
• 5 years of experience in professional culinary product development and production
• ServSafe certification
• Effectively communicate culinary strategy across the organization
• Ability to encapsulate brand vision and enhance customer experience
• Strong working knowledge of menu innovation processes and development
• Ability to lead new product implementation
• Attention to detail, well organized and ability to multi-task
• Working knowledge of Microsoft Office, Outlook, Word and Excel
• Demonstrates solid forward thinking, planning and project execution skills
• Demonstrates current knowledge of trends in the restaurant industry

As a member of Meritage, you will enjoy the following benefits:

• Competitive base pay and bonus plans
• Health insurance, including medical, dental, vision, and HSA options
• Paid Time Off and Holidays
• 401k with company match
• Meal discounts at all Meritage affiliated restaurants
• Plus various additional perks and benefits

Additional Details:

• Located in the Restaurant Service Center in Downtown Grand Rapids, MI
• Full time, salary, exempt
• Reports to the President of Meritage

If you are interested in learning more about becoming our Corporate Culinary Manager, working in an organization that is growing and values its people, and feel this position matches your skills and experience, apply today!

Meritage Hospitality Group is proud to offer a great culture, competitive pay, flexible schedules, 401k with company match, and other perks!

Location: Corporate Culinary Manager, Grand Rapids, MI

Job Type: Full-time

Pay: $80,000.00 - $110,000.00 per year

Schedule:

• Monday to Friday

Work Location: One location

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