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Culinary Director

Birmingham, AL

The Culinary Director is primarily responsible for a) ensuring standard operating procedures for the field team and franchisees are being met & the standards of the Chester’s brand are being upheld and b) that franchise operations are run with an emphasis on optimal efficiency and financial viability and c) the core program product & equipment offerings are evaluated and developed to maximize brand value.

Principal Responsibilities:

New Products Development

  • Oversee the research & development of all new products  (culinary, equipment & packaging)
  • Evaluate existing vendors to maintain quality of all products. Identify new vendors as needed.
  • Establish and oversee ongoing quality control processes
  • Project manage all product launches with support from marketing, distribution and supply chain & hot case product organization
  • Coordinate with field team roll out of new menu items and LTO’s (product placement, team training, menu design, marketing, purchasing)
  • Evaluate menu by type of franchisee (i.e. supermarket, SIS) and by daypart and determine new product opportunities & existing product refinement
  • Act as liaison between Regional Directors and Corporate for all new product launches

Program Maintenance

  • Develop & maintain overarching operational systems and Standard Operating Procedures (SOPs) for the field team to maximize the success of Chester’s franchisees
  • Develop a SOP to ensure franchisees are complying with all state, local and federal regulations
  • Ensure all franchisees meet best practices for safe food handling and sanitation and develop compliance systems as needed
  • Ensure consistency in application of systems amongst Regional Directors, Regional Managers and Franchise Business Consultants. Develop field team trainings as needed.
  • Maintain operations content of key training resources including, but not limited to, job aid kits, new store training kits, training videos, store training materials
  • Serve as liason to the marketing team to ensure all training materials are accurate & current
  • Assist in implementation of onboarding process and review training materials for ongoing tweaks as necessary
  • Evaluate how guest complaints are handled at both franchisee and corporate level
  • Review Franchise Business Consultant and Regional Manager training process
  • Participate in & support Franchise Business Consultant reviews & evaluations as applicable

Store Visits

  • Ensure all franchisees meet or exceed Chester’s operations and quality standards
  • Establish a plan of action, with support of field team, to support & correct underperforming stores
  • Review quarterly store visits to ensure accuracy, efficiency of visits and overall store performance
  • Develop RESCO mobile app survey contents and work with IT and Franchise Services to maintain the mobile app platform
  • Develop new surveys and survey contents as needed and oversee launch in RESCO mobile app
  • Review scoring system in RESCO and support Franchise Services to update as needed

Franchisee Profitaiblity

  • Conduct analysis of store performance to determine Chester’s opportunities in the field to maximize franchisee & Chester’s profit
  • Develop best practices to collect store level sales data
  • Evaluate franchisee labor model to determine maximum efficiency
  • Determine benchmarks as to what makes a Chester’s franchisee “successful”
  • Evaluate menu pricing & annual price increases and ensure consistency across Chester’s.
  • Maintain Menu Builder & related training tools
  • Analyze profitability by day part and determine which day parts Chester’s should service
  • Develop planograms/heat case layouts with support of marketing team to maximize profitability and dictate brand standards for product placement
  • Evaluate in store operations to ensure COGS control

Equipment Package

  • Review current equipment & smallwares package and oversee updates as needed
  • Support marketing to develop store brand standards with regards to FOH & BOH layout, and counter/merchandiser design to maximize service efficiencies
  • Serve as internal expert on all equipment functionality
  • Identify POS system to include with core Chester’s package
  • Identify any additional equipment & smallwares to improve operations
  • Oversee equipment training sessions with Field Team

Prerequisites:

  • Bachelor's degree preferred with emphasis in business or food service management
  • 5-7 years of direct restaurant management experience preferred or direct oversight of multi unit enterprise
  • Experience managing line staff
  • Knowledge of commercial food preparation, basic food safety and sanitation
  • Knowledge of restaurant control systems such as labor, inventory management, COGS, and operating expenses 
  • Excellent organizational abilities and attention to detail
  • Excellent time management skills
  • Familiarity developing and implementing Standard Operating Procedures (restaurant SOPs preferred)
  • Experience with financial controls (responsibility for unit-level Profit & Loss preferred)
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