| Description |
SUMMARY:
The Field Culinary Tech for Ignite Restaurant Group is a skilled and/or credentialed Culinary
professional, with strong written and verbal communication skills, with an established understanding of
the Hospitality/Culinary Industry. We are seeking a dynamic individual capable of attracting interest and
enhancing knowledge in varied operational subject matters with consistent intensity. This individual must
possess the ability to function independently but also successfully within teams potentially comprised of
other Field Techs, Training Team members, Hourly in store Team Members, and Managers (at all levels).
This person will assist in developing and implementing systems, programs, processes, evaluations,
training strategies, tactics, etc., to support various organizational goals.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
• Plan, develop, deliver, and facilitate strategic culinary performance plans and comprehensive unit
evaluations.
• Partake in daily unit tasks such as operational checklists, pre-shift meetings, and manager meetings
while in the field.
• Conduct scheduled follow-up visits to insure the integrity and completion of established strategic
plans.
• Be a support system for assigned units on an ongoing basis through people development and constant
follow-up.
• Support and assist in development, and implementation of culinary programs to introduce or improve
operational procedures.
• Plan, organize, and direct a wide range of training activities and development programs using
appropriately varied delivery methods such as classroom training, demonstrations, on-the-job
training, meetings, web-based tools etc.
• Maintain cross/interdepartmental communication & motivation channels through intercompany
networking.
• Manage processes that convert inputs from multiple departments into clearly defined processes and
procedures.
• Explore opportunities to add value to existing learning and developmental processes and procedures.
• Plan, produce and/or participate in company events.
• Any other duties or responsibilities, as assigned.
EDUCATIONAL/EXPERIENCE REQUIREMENTS:
• Culinary certificate/degree is preferred but not required. Bachelor of Science degree in culinary arts is
most desirable. A combination of practical experience and education will be considered as an
alternative.
• At least 2 years’ experience in a Senior Kitchen Manager role is required.
• At least 3 years’ experience in training, coaching, people development, succession planning is
preferred.
• Frequent travel including overnight stays to all existing and potential new market units. 85% - 95%
travel required.
• Excellent skill set in both verbal and written communication, group presentation, project
management, and facilitation.
• Strong organization skills, close attention to detail and the ability to manage multiple projects with
constantly changing priorities and deadlines.
• Ability to proofread reports and presentations for accuracy.
• Engaging and informative facilitator who captures the audience.
• Proficiency in Microsoft Office Suite. Novice experience using Adobe Acrobat a plus, but not
necessary
• Ability to quickly gain an understanding of external web based technical applications.
• Demonstrated ability to succeed in a fast-paced environment.
• The ability to think creatively developing, designing or creating new ideas, systems or programs.
• Inventive, flexible and able to research unfamiliar subjects with little guidance.
• Variable/Flexible scheduling as situations arise.
• Valid driver’s license.
• Must have current alcohol and food certification that meets state requirements.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an IRG Field
Culinary Tech to successfully perform the essential functions of this job. Reasonable accommodations
may be made to enable individuals with disabilities to perform the essential functions. While performing
the duties of this job, the IRG Field Culinary Tech is regularly required to stand, walk, use hands to
handle or feel; reach with hands and arms; climb or balance; and talk or hear for up to ten or more hours.
The IRG Field Culinary Tech is occasionally required to stoop, kneel, crouch, crawl, and taste or smell.
The IRG Field Culinary Tech must be able to work with hot, cold, and hazardous equipment as well as
operate phones, computers, fax machines, copiers, and other office equipment. The IRG Field Culinary
Tech must regularly lift and/or move up to 50 pounds and frequently lift and/or move up to 30 pounds.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral
vision and depth perception.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an IRG Field Culinary
Tech encounters while performing the essential functions of this job. Reasonable accommodations may be
made to enable individuals with disabilities to perform the essential functions.
Ignite Restaurant Group is an Equal Opportunity Employer
#LI-AT1 |
