Creates, develops and implements new menu items for both
Papa Ginos and DAngelo brand concepts. Develops and enhances quality and
operational execution of existing restaurant products.
Develops and tests new products and ideas. Makes
recommendations to the Director of Culinary & Product Development.
Evaluates new test products and equipment for safety,
quality and operational feasibility.
Conducts product testing with corporate team members.
Collects and communicates feedback.
Assists in preparing product presentations for the
Assists in implementation and rollout of all new
procedures / products.
Modifies existing products or procedures to improve
quality of products.
Documents feedback and recommends procedural or recipe
changes to Director of Culinary & Product Development.
Maintains nutritional data base and product ingredient
information. Updates as necessary.
Communicates product specifications and requirements of
the company to vendors.
Provides technical assistance to the Marketing Department
for on-site photo shoots, product promotions and rollouts.
Ensures the test kitchen and storage areas are clean,
organized and sanitary at all times.
Works with the Training department to develop training
guides and standard operating procedures for restaurant operations.
Responds to guest inquiries regarding food ingredients and
nutrition information. Resolves any product issues.
Prepares and coordinates luncheons for corporate meetings
5-7 years of culinary experience, preferably in a Sous
Chef position or above.
Experience in recipe development (i.e. daily specials,
catering menus, special functions, etc.)
Certification in food handling safety.
Associate Degree in Food Science, Microbiology, Nutrition
or related area preferred.
Culinary Degree or Certification a plus.
Ability to work cross functionally within the organization
and be flexible.
Skill in using a personal computer which includes
knowledge of Microsoft Word Excel and PowerPoint.
An understanding of price/value equations and the ability
to work within R & D parameters (food cost, equipment, etc.)
Regular and reliable attendance and punctuality.
Ability to communicate effectively and interact
professionally with all team members and guests.