Culinary Systems Specialist

Key Responsibilities

• Culinary Development & Standardization
• Create and maintain standardized recipe systems.
• Support menu innovation by collaborating with chefs, R&D teams, and cross-functional partners.
• Work directly with supply chain to ensure all ingredients and recipes are updated based on product changes and availability.
• Serve as a Subject Matter Expert (SME) to field on all culinary operational systems.
• Troubleshoot all field questions and issues.
• Systems & Process Optimization
• Implement and maintain culinary systems such as recipe management software, kitchen display systems (KDS), labeling and inventory platforms.
• Analyze workflow efficiency and recommend process improvements for prep, production, and service.
• Ensure alignment between culinary standards and operational capabilities across locations.
• Data & Quality Assurance
• Maintain accurate databases for ingredients, suppliers, and product specifications.
• Monitor food quality, consistency, and compliance through audits, reporting, and data analysis.
• Track ingredient usage, cost trends, and operational performance to support menu engineering and cost control.
• Cross-Functional Collaboration
• Partner with supply chain teams to validate product availability, substitutions, and vendor specifications.
• Work with training teams/R&D to develop materials, SOPs, and instructional content for culinary staff.
• Support technology teams in integrating culinary requirements into digital tools and platforms.
• Testing & Implementation Support
• Support kitchen tests, pilot programs, and rollout processes for new menu items or equipment.
• Troubleshoot system issues and provide feedback to improve functionality and user experience.
• Train culinary and operations teams on new systems, tools, and procedures.

Qualifications

• Culinary degree or equivalent professional kitchen experience.
• Experience with culinary operations, food service systems, or multi-unit restaurant/contract food service environments.
• Familiarity with recipe management or POS-integrated systems (e.g., Production, Labeling, Digital and Inventory Systems).

Skills

• Strong culinary foundation with an understanding of large-scale production.
• Excellent analytical and organizational skills.
• Demonstrates clear, concise and effective communication with team members and leadership.
• Proficiency with digital tools, databases, and workflow systems.
• Able to translate culinary concepts into operationally sound processes.
• Strong communication and training abilities.

Core Competencies

• Systems thinking.
• Attention to detail.
• Cross-functional communication.
• Problem-solving.
• Project management.
• Adaptability in fast-paced environments.