Regional Support Chef

We are passionate about bringing cool, authentic restaurants to airports that represent a taste of place.

The Regional Support Chef will provide front line culinary support under the direction of the regional operations leadership and Division Executive Chef. This support will include new openings, training, product cost performance, food quality, production processes, implementing new menu items, menus, concepts, and initiatives, and driving a “food focused” culture.

The Regional Support Chef will report directly to the Division Executive Chef, but primarily support airport restaurant field operations and take some direction from field Regional Vice Presidents and Directors of Operations.

Responsibilities

• Implements operational plans and systems to optimize product cost, meet food quality and brand standards.
• Support SSP corporate culinary initiatives and drives SSP’s “food culture”
• Provides culinary training and serves as the culinary lead, team builder and mentor for airport culinary leads
• Serves as operation culinary troubleshooter
• Communicates effectively with Operations Leadership, Airport Operations and Culinary Leadership
• Supports SSP procurement initiatives and procedures
• Assists in roll-out of new menu items, menus, products, programs and initiatives as required
• Complies with federal, state and local health and sanitation regulations and supports SSP Food & Operations Safety initiatives and procedures
• BOH labor and production expert; resulting in maximizing production and streamlining processes
• Provide support for new openings and renovations
• Performs other duties that may be assigned

Required Skills and Knowledge

• Good management and leadership skills
• Displays consistent ownership attributes, which provide a high level of customer service at all points of contact
• Excellent communication skills, both written and verbal, with all levels, from senior management to hourly team members
• Excellent food quality improvement skill
• Purchasing and inventory control compliance
• Pricing and merchandising strategies
• Knowledge of procedures and standards for Safety and Sanitation
• Ability to write routine reports and correspondence
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
• Computer literate and able to utilize Microsoft Office Suite
• Hands-on manager

Qualifications

• Experience coaching and developing kitchen staff
• Food Cost management skills
• Expert knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation
• Must be able and willing to travel extensively, 90%-100% in year one, including Canada
• Must have valid passport

EOE/D/V/M/F