Culinary Research & Development Manager

Key Purpose:

The CRAD Manager is responsible for assisting innovation and menu development, to ensure the highest standards of culinary excellence and operational efficiency.

This role will report to the Head of Culinary and involves a strong focus on coordinating recipe and menu creation, identifying and addressing programming gaps, developing and delivering comprehensive culinary training to culinary teams.

Key Accountabilities:

• Menu Management: Coordinate the development of new recipes, menus, traits and culinary programs and integrate into Net Menu
• Liaison for culinary driven pilots
• Program Innovation: In collaboration with culinary leadership, identify programming gaps and develop relevant content for cuisine-specific programming.
• Review Class Builder Submissions for New Teaching Kitchen content
• Role-Specific Training: Assist in designing and delivering targeted training programs for chefs, covering leadership, culinary skills, and operational excellence.
• Performance Measurement: Assist in developing and maintaining qualitative and quantitative audits to assess performance, identify areas for improvement, and create action plans and supplementary training. Key Areas of Collaboration and Influence ● Collaborate and communicate effectively with Culinary Leadership and other key stakeholders.
• Create trusting relationships with the Culinary Leadership Team, the client and other teammates
• Partner with culinary experts to facilitate specialized training for operators.
• Foster strong collaboration between R&D and Kitchen teams to ensure seamless integration of new culinary initiatives.

o Identify and address menu gaps.

o Develop and manage comprehensive recipe collections.

Success Criteria

• Demonstrate strong analytical and communication skills.
• Well organized and able to work under pressure.
• Take initiative in developing skills and improving performance through continuous self-improvement and participation in agreed-upon appraisals.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Flexible, proactive, responsible, detail-oriented
• Demonstrate acute attention to detail and exceptional organization skills and consistency in work
• Recipe writing and editing experience following a specific style guide
• Extensive knowledge of food service and kitchen equipment
• Extensive knowledge of food and cooking technique
• Proficient culinary vocabulary
• Excellent communication and interpersonal skills
• Ability to work independently and as part of a team
• Proficient menu management systems
• Skilled in computer software including but not limited to G-Suite Platforms, Microsoft Office, Pivot tables and dashboarding

Physical Demands & Work Environment:

• Travel requirement: 15%
• In office

○ Administrative 65%

○ Sitting at a computer for extended periods of time

○ Must be able to work under pressure and meet project deadlines

• In Kitchen 20%

○ Work in a standing position for a long period of time ( up to 8 hours)

○ Reach, bend, stoop, push and or pull and frequently lift up to 25lbs

○ Utilize team lift transportation carts and any other means of assistance while handling heavy loads

○ Arrive at kitchen properly dressed according to the dress code

○ Employees must be able to work under pressure and time deadlines during peak periods.

HSEQ Compliance: All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns. 

ISS offers full-time employees a variety of benefits including medical, dental, life and disability insurance, as well as a comprehensive leave program based on employment status. The annual salary range for this position is $85000.00  - $95000.00 . Final compensation will be determined based on experience and skills and may vary from the range listed above.

As a global organization, ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and to influence the market positively wherever we operate.