Head of Culinary Operations

Head of Culinary Operations 

£60.000 per annum

Remote with travel to sites around UK  

We're currently recruiting a dedicated Head Of Culinary Operations to help ensure the smooth running of the operations in a major High Street brand on a full time basis, contracted to 40 hours per week.

As a Head Of Culinary Operations, you will use your skills to maintain a high standard of quality work. In return, you will have the chance to progress your career with a company that invests in its people, celebrates individuality, and rewards and recognises employees who go beyond the plate.

Your key responsibilities will include:

• Ensure the NPD process delivers profitable concepts and menus for each consumer facing contract

• Organise & own the Development Gate process ensuring Gates, Photoshoots & Show & Tell events are successful working with facility teams at various locations

• Work with supply chains & Brakes representatives in UK & Ireland to ensure all new products are delivered into the network to timescale and on correct APLs across UK & Ireland

• Forecasting for seasonal products to ensure stock liability is minimum and suppliers are not adversely affected.

• Work with suppliers to create innovative bespoke products to support seasonal change

• Collaborate with systems teams to ensure data is accurate

• Support Admin & Data Analysts queries

• Creating and ongoing maintenance of recipes for Source, FIR & costing purposes

• Supporting the development of collateral for Operations Teams

• Keep up to date with trends and market information including regular benchmarking activity.

• Attend & support central team initiatives, concepts and ingredients switches where applicable

• Build strong relationships with Sector Teams

• Support & facilitate local teams at large volume single sites for independent change when necessary

Our ideal Head Of Culinary Operations will:

• High numeric and analytical skills
• Excellent verbal and written communication skills
• Ability to analyse and evaluate information
• Experience in a similar foodservice function
• Proven track record of delivering successful foodservice offers that met consumer, client and operational requirements and meet costing requirements.
• Experience of food, brand and product development led by market insight
• Experience in multi-site 24 hour operational business
• Demonstrates Compass values and recognition principles
• Experience of using process and planning to deliver consistent result to expectations
• Commercially focussed with ability to measure impact and results
• Approach to analysis of work problems and opportunities that allows commercially sound judgements to be made on time
• Ability to quickly gain credibility with key stakeholder groups
• An approach to negotiating and building co-operation that supports organisational goals