Director of Culinary - Carl's Jr.

POSITION SUMMARY

The Director of Culinary Innovation will effectively plan and execute culinary projects to develop and/or optimize new or existing products, processes, and/or packaging for their respective brand. This individual innovates brand relevant products and solutions that are in-line with brand voice, consumer preferences, strategic goals, and targeted margin guidelines.

 

ESSENTIAL FUNCTIONS

May perform any or all of the following duties:

• Develop and lead the strategy and execution to deliver best in class core and LTO menu portfolios.
• Develop measurable and improved consumer perceptions of the respective brand’s core existing products and new item innovation, compared to our prior scores and the competition.
• Restore the perceived gap in product leadership of all the respective brand’s core products and optimize existing products to deliver best in class offerings.
• Create a deep pipeline for new product development. Employ testing and protocol to evaluate new products. Target a minimum of five successful new product offerings per Brand annually.
• Collaborate with cross-functional teams to create, commercialize and introduce new products to market.
• Enhance credibility with suppliers, franchisees, and other third-party constituents.
• Partner with brand VPs to build a consolidated marketing calendar that drives consumer traffic and sales through appropriate food/value initiatives, promotions, new product news and other tactics.
• Works cross-functionally (within marketing team, support center, franchisee system and field) to ensure promotional and menu initiatives are validated as appropriate, communicated effectively and in a timely manner; and executed flawlessly.
• Collaborates with discipline and channel owners (Advertising, Loyalty, Digital, Media, Social and PR) on the execution and activation of the brand’s innovation calendar.
• Leads predictive analysis and collaborates with financial teams to accurately forecast planned results based on initiatives and activities.
• Presents learning and insights to leadership as a basis for strategic decision making.
• Leads and engages the organization/work-team on the continuity and importance of CKE Restaurants culture through integrity, teamwork, fun, intellectual leadership, and clear communication.
• Promotes a culture of accountability. Leads a high-performing team by clearly defining the strategic purpose of role(s), establishing individual performance expectations, providing continuous feedback, coaching, and developing, conducting ongoing recognition, succession management, and talent scenario planning.
• Leads longer range menu strategy to meet guest, financial and operational objectives.
• Leads robust, stage-gate promotional and product pipeline process (ideation-development-validation-recommendation-launch)

 

POSITION QUALIFICATIONS/CORE COMPETENCIES

• Bachelor’s degree in Culinology, Food Science, or a related field.
• A minimum of 10 years of experience that demonstrates a strong competency in Culinary Innovation or Food Product R&D
• Experience in QSR or fast casual dining industry highly preferred
• Deep understanding of the fundamentals of flavor development
• Working knowledge of product evaluation techniques and safe food handling procedures
• Excellent planning, prioritizing, organizational and problem-solving skills, as well as strong written and verbal communication skills
• Strong work ethic: commitment to seeing duties completed at a high standard of quality in a fast-paced environment.

 

WORK ENVIRONMENT

• Restaurant Support Center and test kitchen environment that is fast paced, high volume of activity and demanding at times
• Travels as needed, approximately up to 25%

 

PHYSICAL DEMANDS

• Operates standard kitchen and food laboratory equipment
• Constant interaction with internal and external partners by phone and/or electronic communications
• Sitting/standing for long periods at a time

 

THE COMPANY RETAINS THE RIGHT TO CHANGE OR ASSIGN OTHER DUTIES TO THIS POSITION AS DEEMED APPROPRIATE WITH OR WITHOUT NOTICE.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)