Director of Culinary Operations Byte Dance

$130,000 - $135,000/Yr

Bon Appetit - Culver City, CA

Full-time - Senior

Culver City, CA

Food Services and Drinking Places

About the position

As the Director of Culinary Operations at Bon Appetit, you will play a pivotal role in leading culinary excellence across various locations. Your primary responsibility will be to oversee the research, testing, development, documentation, training, implementation, monitoring, evaluation, and adjustment of innovative new dishes, concepts, and food programs. You will serve as the Department Head, providing leadership and setting high standards for culinary operations. This position requires collaboration with division leadership to plan and support new food concepts or programs, ensuring they align with current culinary trends and customer demands. In this role, you will develop and mentor senior chefs across different company divisions and geographical regions, creating training opportunities through manufacturer and vendor resources while promoting internal best practices. You will stay current with market trends by participating in trade shows and continuing education opportunities. Your responsibilities will also include planning menus for daily offerings, seasonal specials, and catering for various events, conducting food tastings, and establishing food specifications. You will work closely with food manufacturers and vendors to select the best products and ensure that all food products and handling procedures comply with local, state, and federal regulations. Additionally, you will contribute your expertise to kitchen and servery design or remodeling projects, lead culinary teams in planning and opening new or remodeled accounts, and direct sustainability initiatives throughout the company. This position also involves overseeing nutrition staff and programs, as well as updating senior management and account management teams on industry trends and new food programs.

Responsibilities

• Serve as Department Head to provide leadership and set standards of culinary excellence.
• Work with Division leadership in planning, implementing, and supporting new food concepts or programs at their locations.
• Develop and mentor senior chefs in various Company divisions and geographical regions.
• Create training opportunities for chefs and managers through manufacturer and vendor resources and sharing/promoting internal best practices.
• Stay current with market trends and customer demands.
• Participate in and attend trade shows and continuing education opportunities.
• Plan menus for daily offerings, seasonal or limited time specials, daily and special event catering for a wide variety of locations and applications.
• Conduct food tastings and evaluate food presentation.
• Establish food specifications.
• Work with food manufacturers and vendors to select best product/value for needs.
• Ensure that food products and handling procedures adhere to local, state, and federal regulations.
• Contribute expertise in kitchen and servery design and/or remodeling projects.
• Lead culinary teams in planning, training, set-up, and opening new and/or remodeled accounts.
• Collaborate with other departments such as Purchasing, Marketing, and Business Development on special projects and Company initiatives.
• Direct sustainability initiatives throughout Company locations.
• Oversee Nutrition staff and programs.
• Update senior management, supervisory managers, and account management teams on industry trends and new food programs.

Requirements

• Degree in Culinary Arts or equivalent professional experience.
• Minimum of five years of progressive culinary experience in high volume, complex service and catering operations.
• Minimum of two years of menu development experience.
• Knowledge of budgets, food and labor costs, inventory controls.
• Comprehensive knowledge of international cuisines and catering trends.
• Thorough understanding of food equipment and safety standards.
• Strong organizational, leadership, coaching, and training skills.
• Excellent verbal and written communication skills.
• Flexible and adaptable to rapidly changing priorities and work demands.
• Self-starter, innovative, and ability to multitask.
• Ability to travel extensively.
• Capable of representing the Company in food service industry events and public relations appearances.
• Strong computer skills, including MS Office, recipe management, and nutrition programs.

Nice-to-haves

• Experience with sustainability initiatives in culinary operations.
• Familiarity with food service industry events and public relations.

Benefits

• Commuter assistance
• Dental insurance
• Disability insurance
• Employee assistance program
• Employee discount
• Flexible spending account
• Health insurance
• Life Insurance/AD
• Retirement Plan
• Paid Time Off
• Holiday Time Off (varies by site/state)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance