Provide oversight and resources to ensure that we are delivering world-class execution in our Cafe BOH operations. Reporting to the Culinary Director of SHRSS, partnering with the AVP/DO/GM, and directly with Exec Chef/Kitchen Managers, the Corporate Exec Chef will directly support Cafe Kitchen teams to ensure the highest standards are in place through onsite presence and continued coaching and development. The Cafe Corporate Exec Chef will also be responsible for the development of the cafe BOH leadership through the use of key result areas to ensure we are delivering best-in-class food operations, both executional and FSS standards.

Essential Functions & Responsibilities:

• People: To provide a positive “employee life cycle” for all staff members during their tenure with Hard Rock.
• Service: To provide an authentic experience that “rocks” for Hard Rock guests by adhering to proper menu specifications and attention to detail in food quality and presentation - 100% recipe adherence 100% of the time.
• Profit: To operate a financially profitable food and beverage business operation and maximize opportunity in food cost/wastage and carefully monitor the variance to theoretical costs.
• Sales: To grow the business by using innovative sales and marketing concepts - focus on group and banquet execution.
• Product: Best-in-class execution of product by detailed recipe adherence, FSS compliance, and audit follow-up.
• Assets: BPE standard audits combined with maintaining detailed FSS standards.
• Performance Development: Continuously support Exec Chef/Kitchen Managers to teach/coach and document employees who fail to meet standards to maintain a quality workforce.
• Multi-Unit Leadership: Properly prioritize tasks, provide accountability and consistency across corporate and franchise locations, globally.
• Travel: Schedule flexibility including travel in response to needs, sometimes exceeding 50% of the calendar.

Responsibilities – Direct & Administrative:

• Interview candidates for Exec Chef positions.
• Conduct Hard Rock Cafe Chef Meetings Weekly.
• Special Event Development and Execution.
• Quarterly Culinary Team Assessment and Update.
• Growth Plan for Executive Chefs and Rising Stars.
• Assessment & Strategy for Yearly Budgets and P&L Review.
• Identification of New Equipment/Plateware/Smallwares.
• Distribution and Communication of Updates & Recipes to NA/EU/Franchise.
• AOP Strategy, Development, and Rollout.
• Cafe Specific Visit/Analysis/Action Plan.
• Purchasing RFPs Guidance and Evaluation.
• Grow Vendor Relationship with Marketing Support and Product Drive.
• Proper Compliance in All Areas of BOH Operations.

Administrative: Budgets/P&L Review, Quarterly Menu Evaluation and Growth Plan, Organization of Recipes and Training Materials, Assisting with Executive Tastings and Execution of Executive Tastings, Distribution and Communication of updates Globally, Nutritional Database Project Upload and Maintenance, MICROS Management with IT Team/Menu Updates/etc., Prep and Print Recipe Maintenance and Upload.

Human Resources: Interview Candidates for Regional Chef & Exec Chef Positions, Conduct Hard Rock Cafe Meetings Monthly, Development and Performance Plan for Exec Chefs, Quarterly Culinary Team Assessment and Update, KDS Import and Timing with IT.

Cafe R&D: Menu, Recipes, and Stations, Menu Development and Execution - all-inclusive of LTO, Special Events, and Banquet Menus, AOP/LTO Calendar Management and Timelines, COGS Assessment & Evaluation for New Menu Items & LTOs, Conduct Product/Ingredient Analysis Tastings and Decisions.

Facilities: Identification of New Equipment/Plateware/Smallwares, Collaborate with Facilities for Updating Kitchen Equipment per Cafe.

Purchasing: Collaborate directly with Purchasing Team to identify ingredients and distribution, Collaborate with CBORd team to get recipes built for NA Cafe, Collaborate with Purchasing to: 1) Identify Cost Saving Initiatives 2) Capture Marketing Support through Vendors, Responsible for Purchasing RFPs Guidance and Evaluation.

Disclaimer: While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g., emergencies, changes in personnel, workload, rush jobs or technical developments).

• Positive employee life cycle experience for all staff members.
• Authentic guest experience with attention to food quality and presentation.
• Opportunity for career growth and development.
• Flexibility in scheduling, including travel opportunities.

• Bachelor’s degree in business, Culinary Arts degree, or equivalent experience preferred.
• Certified Executive Chef (CEC) and Certified Culinary Administrator (CCA) preferred but not required.
• At least 10 years of experience as an executive chef in a restaurant kitchen.
• Proficiency in Excel, Microsoft Word, and Outlook.
• Ability to excel in a fast-paced environment and prioritize multiple tasks.
• Extreme attention to detail.
• Understanding of industry practices, systems, processes, and activities.