Director, Corporate Executive Chef

The Director, Corporate Executive Chef is responsible for the research and development of recipes consistent with Bloomin Brands, Inc. quality, standards, and innovation. Responsibilities include innovation that produces top line sales growth, as well as the successful conversion of project briefs into a vetted concept that meets BBI Food Quality and Brand Standards.

The Director works with key cross-functional partners including Marketing, Finance, Operations, Supply Chain, and commercialization to create a consumer screened concept ready for commercialization, with customer count, PPA, menu gap and P mix metric filters.

The role is based in our Tampa Restaurant Support Center and will travel locally and beyond Tampa Bay, FL as needed.

ESSENTIAL DUTIES

• Nurtures a culture of innovation by generating and executing on creative, fresh recipes, processes, and equipment for CDR.
• Researches and identifies culinary trends and new developments in CDR and broader business environment; benchmarks with other companies and implement learnings.
• Identifies success measures, analyzing, and reporting on these identified actions; creates action plans for improvement.
• Partners with CDR operations leadership to develop and exceed operational standards, tools, and job aids to ensure Operational Excellence.
• Ensures the development and maintenance of recipes database including ingredients from past, current, and future food products.
• Leads communication of products to cross-functional teams including Procurement, Marketing, Research, Training, Operations, and Culinary.
• Researches the next generation of Back of House design and the Kitchen of the Future.
• Works closely with the Citrus Park location creating, establishing, and upholding the standards and proving operational excellence
• Other duties as assigned

REQUIRED SKILLS

• 15 or more years of experience is required in innovative culinary R&D. 
• 10 or more years of demonstrated leadership of culinary team  
• Culinary Degree or Apprenticeship Program
• Culinary Skill and Technique: Demonstrates competence in the fundamentals of cooking and professional terminology.
• Culinary Creation and Development: Leverages culinary knowledge and insights to generate compelling food concepts.
• Culinary Operations: Demonstrates the ability to operationalize culinary concepts.
• Training Design and Organization: Demonstrates the capability to design and organize food training to restaurant operations globally.
• Project Management: Demonstrates the capability to achieve desired outcomes on time and within budget through the application of project management principles and techniques.
• Restaurant Operations and Systems: Displays knowledge of and empathy for operations priorities, systems, methods and processes without reducing quality. Strong focus on simplistic execution
• Consumer Knowledge: Demonstrates knowledge of current consumer and industry behaviors, trends, attitudes, preferences, and needs globally
• Demonstrated ability to develop individual talent and build strong capability in teams through coaching and teaching.

Bloomin' Brands offers benefits such as medical, dental, vision, and 401k. Further details around eligibility and additional benefit offerings can be found at BloominBrandsBenefits.com.

We value diversity and are proud to be an Equal Opportunity Employer. We are committed to providing all individuals employment consideration regardless of race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information or any other protected characteristic under applicable law.