Executive Chef, Innovation

Ihop Glendale , CA 91206

Posted 2 months ago

We are looking for an Executive Chef, Innovation candidate with food R&D and commercialization experience, either in a chain or multi-unit corporate HQ setting or in food-service manufacturing. This candidate will ideally have a culinary degree from a reputable culinary school and some background experience working in or running multi-unit restaurants. Additionally, they must have experience working creatively in a collaborative environment owning work product collectively.

Responsibilities:

  • Continually assess and monitor competition, trends, and vendor ideations to create compelling concepts and platforms for the menu

  • Partners with cross-functional teams to execute field tests and programs

  • Conducts ongoing product improvement; identifies, improves and tests products to improve overall guest satisfaction

  • Utilizes external vendor resources to inform future development possibilities

  • Work with operations teams to ensure established culinary gold standards are met

  • Support culinary agenda setting, prioritization, and resource allocation, balancing short and long term needs and priorities

  • Will travel as needed to supplier production runs, franchisee training, photo shoots and campaign roll-outs

  • Lead in the development and communication of menu initiatives

  • Will participate in tasting, analyzing and revising food concepts; must have a good palate and be able to taste a wide variety of foods

  • Will be accountable on an individual and team basis for work product

  • Manage product development projects in cooperation with marketing, operations, quality assurance and purchasing

Requirements:

  • Ability and expertise to develop best-in-class food concepts across a range of contemporary cuisines

  • Solid culinary operations knowledge base

  • Adapts easily to changing business needs and environments

  • Readily able to re-prioritize accordingly

  • Ability to work independently and collaboratively in a team-based approach to innovation

  • Ability to customize recipe creative based on team input, development briefs, consumer insights and operations input

  • Highly functioning knowledge of recipe development, including yielding, costing, and nutrition

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Executive Chef, Innovation

Ihop