Director of Culinary R&D - OTB

"Welcome!" That's what we say to more than a million people every day who enjoy our award-winning restaurants. And it's also what we say to exceptional professionals who make hospitality their business. As a multi-billion dollar global leader in casual dining, Brinker International is dedicated to creating outstanding guest experiences as well as unique and rewarding pathways for professional achievement. Experience a culture infused with the spirit, warmth and generosity of hospitality and discover the unique opportunities of Brinker International. Reports to the Vice President of Marketing and Culinary.  Position encompasses culinary development and overall menu vision, as well as process work in food costing, supplier relationships and product commercialization. Opportunity to bring OTB's positioning to life through innovative, rigorously tested food and beverage.  Skills required include: highly-developed culinary creativity; strong grasp of casual Mexican operational capabilities; financial acumen; extensive network of vendor-supplier R&D relationships; and a comfort-level with our consumer-drive process.  Key responsibilities include: Menu Vision; Product Prototype Development in both Food and Beverage; Operations Handoff; Other Culinary Responsibilities; and People Development.Direct Reports:*         (1)  R&D Chefs *         (1) Part-Time Culinary Intern (seasonal or based on project prioritization)Key Performance Elements/Essential Functions I          Ideation & Concept ConstructionPartner with Director of Innovation in planning, executing and driving formal and informal brainstorming sessions, designed to deliver the conceptual needs of the business.Responsible for identifying menu gaps from culinary perspective, along with partnering to crystallize OTB's menu vision (overall and within categories).Compose, review and refine written format of concept statements to insure culinary integrity, Operational feasibility, Financial viability, and fit with Brand positioning and business strategy.Insure concept items strike appropriate balance given business priorities (e.g. advertiseable appeal, margin versus value financials, breadth of offerings (TURF), etc.)Lead "Blue Sky" menu vision cuttings (with culinary and innovation teams) with VP of Marketing & Culinary and President - OTB. II        Product Development for New and Core Menu ImprovementsCollaborate in selecting high-potential ideas based on research results and strategic direction -- for new products, core item improvements, ingredient improvements/changes and operational simplification initiatives.Initiate development of multiple prototypes that deliver on product concept, food craveability, limited operational complexity for restaurants, and financial/food cost objectives.Liaise with Purchasing and Quality Assessment in identifying promising vendors for potential supplier relationship.  Work to qualify vendors to manufacture proprietary products and ingredients that meet our quality standards for OTB (both benchtop and scaled production) as part of product commercialization process.Organize and execute the appropriate research methodologies (CLTs, Sensory, HOTTs, etc.) to validate prototype delivery and performance on key attributes.Organize and execute product development presentations to senior leadership for product alignment. III      Operational Responsibilities & HandoffTime spent in restaurants working to gain experience and on-going conversation on operational/kitchen processes, systems and challenges.Ensure that early product prototype development takes operational requirements into consideration.Prepare appropriate documentation and materials to insure a seamless transition from Research & Development to Culinary Operations.Work in partnership with Culinary Operations, Purchasing and Vendors to refine product specifications to deliver executional consistency and viability.Involvement in field training process to ensure culinary excellence in restaurant. IV       Other ResponsibilitiesLead partner in culinary development and approval for OTB retail products with licensee partner (Truco)Lead for product development in trans-fat/nutritional area as well as on-point for overall nutritional initiatives, including working with QA and Purchasing to source and validate nutritional content.Lead for cross-functional project meetings to ensure alignment within OTB and Brinker (eg. weekly working tastings, weekly product development alignment meetings)Responsible for qualifying new kitchen equipment (eg. Ensuring that current products maintain quality in potential new kitchen equipment solutions)Team may/will support Photo and TV Shoots from culinary perspective. V         Leadership & DevelopmentCoach, direct and develop Direct Report in support of Performance Management and Succession Planning principles.Engage direct reports in developmental and leadership opportunities and career pathing.Demonstrate leadership qualities and professional maturity consistent with the Culinary Strategy and Brinker Professionalism Values.Build relationships with multiple functions (Marketing, Purchasing, Finance, QA, Culinary Operators, Operations, Assessment, Insights) with open channels of communication and collaboration.G&A responsibilities for department Core Competencies *         Culinary Creativity: Can identify opportunities or gaps in OTB's menu and can articulate a menu vision; solid understanding of current culinary and consumer trends; and can develop highly craveable, signature items to delight consumers and differentiate the brand.*         Champion Change: Challenge the status quo and champions new initiatives; act as a catalyst for change and stimulates others to embrace change; manages implementation of change effectively.*         Demonstrate Leadership: Leads by example, impeccable reputation for honesty, candor and accountability.  Ability to get things done by influencing, collaborating and championing causes while retaining healthy relationships with team.  Is sought as a resource in area of expertise; takes appropriate risks to achieve desired goals; willingly raises difficult issues; is seen as a leader in the organization; gains the attention and respect of others; gets others to take action; is assertive; influences the decisions of upper management; challenges others to achieve.*         Coach and Develop: Accurately assesses strengths and developmental needs of employees; gives timely, specific feedback and helpful coaching; provides challenging assignments and opportunities for development.*         Know the Business: Shows understanding of issues relevant to the broad organization and business; keeps that knowledge up-to-date; has and uses cross-functional knowledge.*         Build Organizational Relationships: Cultivates an active network of relationships inside and outside the organization; relates well to key colleagues (bosses, peers, direct reports); stays in touch with employees at all levels; works positively to build alignment on initiatives.*         Work Collaboratively: Willingly shares information; facilitates the discussion and resolution of different views; leverages areas of agreement to gain consensus; shares credit with others; promotes teamwork among groups; discourages "we vs. they" thinking; works for best solution rather than own solution; maintains optimism in complex or challenging situations; expresses disagreement tactfully and sensitively; works well in process organization.*         Establish Plans: Develops short- and long-range plans that are appropriately comprehensive, realistic and effective in meeting goals; integrates planning efforts across work units.*         Inspiring Trust: Earns the confidence and trust of others; shows consistency between words and actions; delivers on commitments; produces high-quality work; demonstrates high standards of ethical conduct; protects confidential information; does not omit controversial information or change information to suit others. *         Brinker Professionalism - Consistently treats individuals with dignity and respect, recognizing the importance of cultural differences.  Has and maintains a positive sense of humor and uses humor appropriately.  Embraces, communicates and demonstrates company values and ethics.  Maintains reasonable expectations of self and others when balancing time and performance demands with personal and professional needs.  Continually seeks new and creative approaches to work and solutions to problems.  Education/Training:*         Degree from an accredited Culinary institute. Knowledge/Skills/Abilities:*        Creativity: ability to identify problems and create new, innovative solutions*        Culinary expertise: theoretical understanding and practical application of culinary principles.  Ability to create a prototype product solely from an idea.  Can reverse engineer a finished product back to its source ingredients.  Well-developed sense of taste, aesthetics, and value-drivers in food.  Experience and knowledge of Mexican cuisine required.  Beverage development experience required.*        Operations Experience: is familiar and comfortable with the level of Operational talent and capabilities with the CDR category.  Can design products that are appropriate for multi-unit chain HOH operations.*        Financial Acumen: has well-developed experience in food costing and estimating proforma recipe costs.*        Vendor/Supply Chain Acumen: has solid experience in working with Purchasing organization and multiple vendors, including experience in commercialization and writing/managing detailed specification/recipe process.*        Consumer Driven Process: embraces consumer feedback as key milestones in process.*        Communication Skills - Able to communicate in both written and verbal form with conviction and credibility, adapting message to suit level of audience.  Communicates with poise, polish and professionalism.*        Project Management - Ability to manage multiple projects under tight deadlines, organize and complete multiple projects efficiently and on time; ability to design, implement, and analyze primary research and work with minimal supervision Work Experience:*        7+ years experience in a culinary product development role, encompassing brainstorming through development and full deployment.*        Experience leading direct reports: development, performance management*        Experience with the operational, financial and logistical parameters of a large, varied menu and Mexican CDR.*        Prior experience with vendor R&D resources a plus.   Brinker is proud to be the award-winning parent company of Chili's, Romano's Macaroni Grill, On The Border Mexican Grill and Cantina and Maggiano's Little Italy. How we act defines our success. And how we work gives new meaning to family. Achieve more, personally as well as professionally, through our Brinker Behaviors:* Deliver on your promises.* Ensure everything you do adds value.* Think globally; act locally. * Value diversity in people and perspectives.* Take worthwhile risks.* Play well together.Discover a fresh new way to think about business - and your career. All Brinker corporate positions are based in Dallas, Texas. Click here to visit: www.BrinkerJobs.com to learn more and apply today. Brinker International is proud to be an Equal Opportunity Employer, committed to workplace diversity. Company: Brinker International Location: TX 75201 Company: Brinker International Address: TX 75201 Reference Code: 1345734MON