President of Culinary
MOD Pizza 114 reviews - Bellevue, WA 98008
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.
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
experience in leading R&D food product innovation teams with effective
and timely processes.
in close partnership with CMO regarding product innovation, regional
toppings and LTOís.
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.
and manager the culinary resources of vendors to supplement and enhance
experience in management of global Food Safety & Quality controls, set
by both company and regulatory authorities.
leading cross functional teams and overseeing a large network of partners,
suppliers and vendors.
of sales and research data, presentation skills, project management,
written and oral communication skills capable of articulating technical and
position Reports directly to the VP of Supply Chain
feedback and respond to complaints
reports on food quality status to relay to owners and upper level
management, keep records of all tests and inspections
and incrementally improve all existing recipes in terms of flavor, ease of
training, ease of operations, scalability, and food safety.
improved food safety practices and systems, document existing protocols,
and analyze for potential hazards.
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.
and test new kitchen equipment to ensure we are using the best possible
training team with defining training modules as well as with training video
and directs supplier partners on supplier development
project documentation including formulas, processing, specifications, and
years of culinary leadership experience in Food Quality/Safety and
R&D/Innovation; ideally in a QSR or CPG company.
building, managing, and engaging a team of direct staff as well as
mentoring indirect staff.
Degree in Food Science, Food Chemistry or related degree
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
in MS Office Word, Excel, Outlook and PowerPoint
to communicate, influence and negotiate decisions with internal and
to prepare and present ideas and recommendations to colleagues, manager and
direct reports with ample notice and preparation
organized in tracking of all initiatives and production of progress
reports, as well as
and then tracking KPIs for each initiative.
self-starter capable of holding self and team accountable for achieving
experience creating and implementing systems and standards
of budgetary concepts and procedures
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
From: MOD Pizza