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Vice President of Culinary
MOD Pizza 114 reviews -
Bellevue, WA 98008




Job Descriptions:
Position Overview
At MOD, Culinary is home to our product innovation, R&D, QA standards, and all things Food Safety. As the Vice President of Culinary you will lead the Global Strategy and infrastructure support plan, R&D/new product development, food quality and safety management. Reporting to the COO and with a strong dotted line to the CMO, this position will play a central role in ensuring product quality, global risk protection, and brand integrity by providing global stewardship for F&B R&D/Innovation and Food Safety & Quality issues with senior company leadership.
Prime areas of focus include leading and directing areas of quality, product enhancements, new technologies, vendor relationships as well as internal operational procedures, with oversight into strategic R&D planning. Successful candidates should have a track record of managing a continuous pipeline of products that deliver against brand strategy of health, quality, value and indulgence, ensuring, a robust pipeline of new products and innovation

Key Responsibilities:
Extensive experience in leading R&D food product innovation teams with effective and timely processes.
Work in close partnership with CMO regarding product innovation, regional toppings and LTOís.
Collaborate with multi-functional areas to commercialize any new product development to full rollout and ensure that the OPS/Marketing teams as well as suppliers and IPC are fully aligned on the development and execution.
Leverage and manager the culinary resources of vendors to supplement and enhance internal resources
Extensive experience in management of global Food Safety & Quality controls, set by both company and regulatory authorities.
Experience leading cross functional teams and overseeing a large network of partners, suppliers and vendors.
Interpretation of sales and research data, presentation skills, project management, communication skills.
Excellent written and oral communication skills capable of articulating technical and complicated topics.
This position Reports directly to the VP of Supply Chain
Review feedback and respond to complaints
Prepare reports on food quality status to relay to owners and upper level management, keep records of all tests and inspections
Evaluate and incrementally improve all existing recipes in terms of flavor, ease of training, ease of operations, scalability, and food safety.
Develop improved food safety practices and systems, document existing protocols, and analyze for potential hazards.
Work with Supply Chain on sourcing of ingredients to improve quality, to audit our partners in terms of food safety and sustainability, and find new potential partners both national and local that better suit our needs in terms of ethics, quality, reliability and price.
Explore and test new kitchen equipment to ensure we are using the best possible cooking technology.
Assist training team with defining training modules as well as with training video shooting.
Evaluates and directs supplier partners on supplier development
Gathers project documentation including formulas, processing, specifications, and nutritional values

Required Experience:
Basic Qualifications:
10+ years of culinary leadership experience in Food Quality/Safety and R&D/Innovation; ideally in a QSR or CPG company.
Experience building, managing, and engaging a team of direct staff as well as mentoring indirect staff.
Bachelorís Degree in Food Science, Food Chemistry or related degree
Knowledge of all safety standards customary in the food industry and mandated by government regulations including Hazard Analysis and Critical Control Points (HACCP) management system required by the Food and Drug Administration (FDA) and the standards set by the Safe Quality Food Institute (SQFI).
Proficient in MS Office Word, Excel, Outlook and PowerPoint
Ability to communicate, influence and negotiate decisions with internal and external stakeholders
Ability to prepare and present ideas and recommendations to colleagues, manager and direct reports with ample notice and preparation
Extremely organized in tracking of all initiatives and production of progress reports, as well as
generating and then tracking KPIs for each initiative.
Motivated, self-starter capable of holding self and team accountable for achieving goals.
Proven experience creating and implementing systems and standards
Understanding of budgetary concepts and procedures

Physical Requirements
Office work involves remaining in a stationary position most of the time in front of a computer, using a keyboard, mouse and telephone. Regularly operate a computer and other office equipment. Occasionally move about the work site to access file cabinets, office equipment, etc. Exert up to 10 lbs. of force occasionally, and/or a negligible amount of force frequently or regularly move objects. Communicate and exchange information with co-workers and other individuals in person and electronically.
Keyword: Vice President of Culinary
From: MOD Pizza



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