Senior Director Culinary & Menu Innovation

Benefits:

• 401(k)
• 401(k) matching
• Bonus based on performance
• Competitive salary
• Health insurance
• Paid time off
• Vision insurance

Position Overview: The Senior Director of Culinary & Menu Innovation will lead the culinary development of core menus and new innovation efforts for Ascent Hospitality Management Brands. This role drives creative culinary thinking, leads our culinary team, and ensures our menus reflect our commitment to excellence, quality, and consumer-centric innovation.

Responsibilities:

• Implement culinary vision and lead culinary development efforts across all brands.
• Responsible for best-in-class culinary innovation/development.
• Lead the development of our innovation pipeline against brand-specific innovation strategy for key guest targets, including LTO ideation, culinary development, and product commercialization.
• Ability to work cross-functionally with marketing, finance, training, supply, and operations.
• Collaborate with the Executive Management Team to develop long-term strategic plans and growth initiatives for the brand.
• Lead and execute product showings as brand culinary expert for Executive team, franchisees, and key stakeholders.
• Establish and maintain relationships with food and equipment vendors, ensuring the availability of high-quality ingredients and culinary tools.
• Monitor food costs, inventory levels, and kitchen waste to maintain profitability targets without compromising food quality or guest satisfaction.
• Implement cost-saving initiatives and recipe adjustments as needed to optimize menu performance against profitability goals.
• Stay current on consumer and culinary trends, techniques, and industry developments to keep the brand's offerings fresh, relevant, and competitive in the market.
• Oversee all aspects of kitchen operations.

Qualifications:

• A culinary degree or certification from a recognized culinary institute is preferred.
• Additional certifications or coursework in hospitality management, food service operations, or business administration are a plus.
• 7 to 10 years of proven experience as a Chef or Culinary Lead in a high-volume restaurant or hospitality environment.
• Extensive culinary expertise and proficiency in various cuisines, cooking techniques, and culinary trends.
• Strong leadership and interpersonal skills, with the ability to inspire and motivate a diverse team of culinary professionals.

Disclaimer

This position description is not intended, and should not be considered to be, an exhaustive list of all responsibilities, skills, effort or working conditions associated with the job. It is intended to be an accurate reflection of those principal job elements essential for making decisions related to job performance, personal development, and compensation.

Flexible work from home options available.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.