The Checkers & Rally’s brands were started 40 years ago from the idea that fast food could be done better. Today, we continue to dare the world to defy the dull by bringing our fast-foodie consumers one-of-a-kind experiences driven by legendary taste, undeniable value and game changing innovation. As the leader of the culinary team, this position is instrumental in bringing that vision to life.
In the strategic role of Sr. Director of Culinary Innovation, reporting directly to the Vice President of Brand Marketing you will lead the R&D/Culinary team and oversee the conceptualization, development and commercialization of groundbreaking culinary products that meet our business needs. Your cross-functional leadership will be critical in ensuring that all products meet brand standards, can be executed to exceed consumer expectations in our restaurants and deliver on financial targets to maintain value relevancy. This role demands a passion for innovation, a commitment to culinary excellence, and collaboration with partners inside and outside the organization.
Position Accountabilities
Menu Development + Innovation:Leads the creation of new core and limited time menu items from concept to commercialized products; ensures they meet our brand promise, consumer expectations, and operational and financial needs. Stays up-to-date on industry trends, consumer preferences, competitive offerings and supplier capabilities/technologies to inform menu development.Provides overall leadership for the ideation process to deliver innovative concepts for consumer vetting based on strategic business needs at pace. Provides sell-in support including executing and presenting during large-scale food showings.Food Quality + Consistency: Ensures all products meet brand standards for food quality, taste and presentation, ensuring consistent execution across all restaurantsProduct Matching + Equipment Evaluation: Leads the evaluation of new ingredients, recipes, procedures and equipment, providing feedback to cross-functional partners and leadership.Collaboration + Communication: Works closely with internal Marketing, Operations, and Supply Chain partners in addition to supplier and agency partners to develop, launch and support new products.Team Leadership + Budget Ownership: Provides leadership and development to internal culinary team and direction to agency partner. Manages culinary budget.
Employment Standards
Education:
Bachelor’s Degree in Food Science, Food Engineering or applicable science required, MS degree a plusCulinary degreeSensory evaluation training
Experience:
10+ years experience in food product development and experience working in a restaurant/kitchenKnowledge of nutrition science, food manufacturing processes, quality assurance, packaging and ingredient supplyExpert project management skills
Essential Physical Requirements:
Individual must live in the Tampa area and is required to be in the Restaurant Support Center or Innovation Center 3 days per week, at a minimum.Ability to Travel to attend innovation sessions, production runs, photo shoots, etc.Ability to lift and/or move up to 50 pounds.
Competencies:
CreativityInnovation ManagementPresentation SkillsPlanningOrganization Agility Dealing with AmbiguityInterpersonal SavvyPerseverance
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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REQ# 8307
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