Corporate Chef

EPIC Resort Destinations is building the World's first Mattel Adventure Park and Barbie Beach House in Glendale, Arizona and soon to come to Bonner Springs, Kansas and we need you!  We're on the lookout for a CORPORATE CHEF to join our team – based onsite in our corporate office in Glendale.  

Our Corporate Chef will play a key role in shaping the culinary identity and driving the success of our IP-led F&B outlets. If you possess a passion for menu creation, upholding quality standards, and fostering strong vendor relationships, then the Corporate Chef position may be the perfect fit for you!

WHAT YOU’LL BE DOING:

Menu Development:

• Spearheading menu development initiatives, leveraging culinary expertise and market insights to create innovative and appealing menu offerings that reflect current food trends, meet guest preferences, and align with brand standards.
• Collaborating closely with cross-functional teams, including marketing, operations, and purchasing, to translate culinary concepts into profitable menu items that drive revenue growth and enhance brand identity.
• Conducting thorough research and analysis of market trends, competitor offerings, and consumer preferences to identify opportunities for menu innovation and differentiation, ensuring that menus remain fresh, relevant, and competitive.
• Leading menu tastings and presentations for key stakeholders, including executive leadership, and internal teams, soliciting feedback and incorporating input to refine menu concepts and ensure alignment with strategic objectives.
• Maintaining a keen focus on culinary quality, consistency, and cost-effectiveness, working closely with kitchen teams to establish standard recipes, portion sizes, and preparation techniques, and providing training and support to ensure proper execution across all locations.

Culinary Innovation:

• Driving culinary innovation by conceptualizing, developing, and implementing creative and trendsetting menu items, leveraging culinary expertise, market research, and consumer insights to delight guests and enhance brand differentiation.
• Collaborating with cross-functional teams, including marketing, GM’s and operations, to translate culinary concepts into commercially viable menu offerings that align with brand positioning, target demographics, and market trends.
• Staying abreast of emerging culinary trends, ingredient innovations, and industry developments, conducting ongoing research and experimentation to identify opportunities for menu innovation and differentiation.
• Fostering a culture of continuous improvement and learning within the culinary team, providing mentorship, training, and support to chefs and culinary staff, and encouraging experimentation, creativity, and collaboration to drive culinary excellence and innovation.

Quality Assurance:

• Establishing and maintaining high standards of culinary excellence, including food quality, presentation, and consistency, through rigorous quality control measures, training programs, and ongoing evaluation and feedback.
• Establishing and maintaining relationships with suppliers, vendors, and distributors to source high-quality ingredients, monitor product quality, and uphold food safety standards throughout the supply chain.
• Collaborating with cross-functional teams to develop and refine standard recipes, portion sizes, and preparation techniques, ensuring consistency and adherence to brand standards across all locations.

Vendor Relationships:

• Cultivating and nurturing relationships with a network of trusted suppliers, vendors, and purveyors to ensure a consistent supply of high-quality ingredients and culinary resources for all restaurant locations.
• Negotiating contracts, pricing agreements, and terms of service with vendors to optimize cost savings, streamline procurement processes, and maximize value while maintaining product quality and integrity.
• Collaborating closely with vendors to stay informed about new product offerings, market trends, and industry developments, leveraging this knowledge to drive innovation, enhance menu offerings, and meet evolving consumer preferences.
• Conducting regular performance evaluations and audits of vendors to assess quality, reliability, and compliance with contractual agreements and food safety standards, taking corrective action as needed to address issues and maintain high standards of excellence.
• Serving as a liaison between the culinary team and vendors, facilitating communication, resolving disputes, and coordinating product deliveries, ensuring seamless operations and alignment with culinary objectives and priorities.

Training and Development:

• Providing leadership, mentorship, and training to executive chefs, sous chefs, and culinary staff, fostering a culture of continuous learning, growth, and development, and ensuring adherence to culinary standards and best practices.
• Providing leadership and culinary support for new openings, new concepts, and renovations.
• Establishing training protocols for all areas of culinary, including new menu items, food safety, occupational safety and more delivered through workshops, web based and onsite training and site visits.

Compliance and Food Safety:

• Developing and enforcing comprehensive food safety protocols and procedures to ensure compliance with local health regulations, industry standards, and company policies, mitigating risks of foodborne illness and contamination.
• Conducting regular audits and inspections of kitchen facilities, equipment, and processes to identify potential hazards, ensure proper sanitation practices, and maintain a safe and hygienic environment for food preparation and storage.
• Collaborating with regulatory agencies, health inspectors, and internal compliance teams to stay abreast of changes in food safety regulations and industry best practices, and to address any compliance issues or concerns in a timely and proactive manner.
• Providing ongoing training and education to culinary staff on food safety practices, sanitation guidelines, and proper handling techniques, reinforcing the importance of adherence to protocols and fostering a culture of food safety awareness.
• Implementing traceability and record-keeping systems to track the sourcing, handling, and distribution of food products, ensuring transparency and accountability in the supply chain and facilitating efficient recall procedures in the event of safety issues or quality concerns.

Requirements

WHAT ARE WE LOOKING FOR?

• Proven experience as a Corporate Chef, Executive Chef, or similar leadership role in the hospitality industry, with a track record of success in culinary innovation, menu development, and multi-unit culinary operations management.
• Culinary Degree or equivalent certification from a recognized culinary institute or program.
• Extensive knowledge of culinary techniques, cuisines, and flavor profiles, with a passion for exploring new culinary trends, ingredients, and cooking methods.
• Strong leadership and communication skills, with the ability to inspire and motivate teams, build rapport with staff and stakeholders at all levels of the business, and effectively convey culinary concepts and standards.
• Excellent organizational and project management skills, with the ability to prioritize tasks, meet deadlines, and manage multiple projects simultaneously.
• Attention to detail, creativity, and a commitment to excellence in all aspects of culinary operations and guest experiences.
• ServSafe certification or equivalent food safety certification is preferred.

Benefits

WHY WORK FOR US?

• Competitive compensation package.
• 401k, Medical, Dental and Vision.
• Paid time off – with awards for long service.
• Opportunities for professional growth and development.
• Collaborative and dynamic work environment.
• Did we mention you’ll get to help open BRAND-NEW theme parks? Pretty cool, huh!

The information provided in this job description is intended solely for the purpose of outlining the general nature and scope of the work to be performed by the potential candidate. It is not an exhaustive list of all responsibilities, duties, and qualifications required for this position.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status. Epic Resort Destinations is committed to ensuring equal employment opportunities, and all hiring decisions are made based on business needs, job requirements, and individual qualifications.