El Pollo Loco
Culinary & Menu Innovation Manager
El Pollo Loco, Costa Mesa, California, United States, 92626
Monday, July 29, 2024Our restaurants are only the tip of the flame. If you’re looking for a fast paced, innovative and welcoming workplace then a career with our Corporate Familia is right for you.
What’s in it for you!• Hybrid work schedule• Competitive pay and bonus• Medical + Dental + Vision Insurance• 401(K) Plan with match and immediate vesting• Flexible Spending Accounts• Vacation + Sick Pay + 12 Paid Holidays• Dog friendly office• Amazing office culture• Free El Pollo Loco food (Dine Out Card) + Restaurant Discount• Discounts on theme parks, movie tickets, sports events, hotels and more.POSITION PURPOSE:
As the Manager of Culinary & Menu Innovation you will be responsible for overseeing the development and implementation of new culinary concepts, menus, and programs. This role requires a unique blend of culinary expertise, project management, and innovative thinking to ensure the successful execution of our culinary initiatives. You will collaborate with Operations, Brand Marketing, Supply Chain Management, Quality Assurance and other stakeholders to deliver exceptional dining experiences that align with our brand's vision and goals.The optimal candidate for this role will be highly creative with a vast knowledge of ingredient commercialization/manufacturing to be able to convert ideas into real products. This role will also be responsible for overseeing ingredient testing & validation.ESSENTIAL DUTIES
AND
RESPONSIBILITIES:
Lead the development and execution of new culinary projects, including menu item creation, recipe development, and kitchen processesIdeate, iterate and create new menu items from prototype to full commercialized. Ensure they meet El Pollo Loco consumer, operational and financial requirementsClosely collaborate throughout with Brand Marketing, and consumer insights peers on projects to ensure creative and brand alignmentPartner QA throughout menu innovation to maintain EPL’s quality and safety standards, and ensure new ingredients are thoroughly testedManage multiple suppliers and vendors, providing clear direction, feedback, and next stepsPrepare and deliver presentations to leadership on matters of significance to menu innovation with a high degree of competence
in a clear concise mannerCollaborate with extended culinary team to innovate on or refine existing menu items, ensuring they meet high standards of quality, taste, and presentationConduct market research to identify culinary trends, customer preferences, and competitive analysis to inform menu development, and incorporate research into menu and/or recipe developmentMonitor and evaluate the performance of new culinary initiatives, gathering feedback and making necessary adjustmentsCollaborate with marketing and PR teams to promote new menu items and brand initiativesQUALIFICATIONS
– EDUCATION, EXPERIENCE, LICENSE/CERTIFICATIONS:
To perform this job successfully, an individual must be able to satisfactorily perform the essential functions of the job. Reasonable accommodation will be made to enable individuals with disabilities to perform the essential functions of the job. The requirements listed below are representative of the education and/or experience requiredEducation/Work Experience:Bachelor’s degree in food science, chemistry, nutrition, culinary or related education is requiredAdvanced culinary training is a plusA minimum of 5 years of culinary experience is required, preferably with a multi-chain provider.License/Certifications:Possess and maintain a valid driver’s license.Knowledge, Skills, and Abilities:Proven experience in culinary project management, menu development, and recipe creationStrong understanding of culinary techniques, food safety standards, and kitchen operationsExcellent project management skills with the ability to manage multiple projects simultaneouslyAbility to work independently, prioritize and plan work assignmentsAbility to exercise independent judgment on matters of significanceExceptional organizational and problem-solving abilitiesExcellent communication and interpersonal skillsProficiency in Microsoft Office Suite and culinary software applicationsAdept at managing and prioritizing competing time sensitive requests while working well in a team atmosphere that may be under pressureUnderstand the workings of BOH equipment and operations of a commercial kitchenWilling to travel via car locally to visit restaurants/markets or suppliersWilling to travel via plane to visit some restaurants/markets or suppliers
.Company & CultureFor over 40 years El Pollo Loco has dominated the market in delivering the best citrus-marinated fire-grilled chicken. We opened our first restaurant in 1980 in Los Angeles, and today we are over 450 restaurants strong and still growing! From our products to our people, we’re truly amazing!The pay range identified is the hourly or salary rate El Pollo Loco expects to pay for the posted position. This range does not include any benefits or bonus opportunities that might be available for the position based on position and eligibility criteria. Individual pay will vary based on a variety of factors including years of experience, industry experience, education, geography, etc.
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What’s in it for you!• Hybrid work schedule• Competitive pay and bonus• Medical + Dental + Vision Insurance• 401(K) Plan with match and immediate vesting• Flexible Spending Accounts• Vacation + Sick Pay + 12 Paid Holidays• Dog friendly office• Amazing office culture• Free El Pollo Loco food (Dine Out Card) + Restaurant Discount• Discounts on theme parks, movie tickets, sports events, hotels and more.POSITION PURPOSE:
As the Manager of Culinary & Menu Innovation you will be responsible for overseeing the development and implementation of new culinary concepts, menus, and programs. This role requires a unique blend of culinary expertise, project management, and innovative thinking to ensure the successful execution of our culinary initiatives. You will collaborate with Operations, Brand Marketing, Supply Chain Management, Quality Assurance and other stakeholders to deliver exceptional dining experiences that align with our brand's vision and goals.The optimal candidate for this role will be highly creative with a vast knowledge of ingredient commercialization/manufacturing to be able to convert ideas into real products. This role will also be responsible for overseeing ingredient testing & validation.ESSENTIAL DUTIES
AND
RESPONSIBILITIES:
Lead the development and execution of new culinary projects, including menu item creation, recipe development, and kitchen processesIdeate, iterate and create new menu items from prototype to full commercialized. Ensure they meet El Pollo Loco consumer, operational and financial requirementsClosely collaborate throughout with Brand Marketing, and consumer insights peers on projects to ensure creative and brand alignmentPartner QA throughout menu innovation to maintain EPL’s quality and safety standards, and ensure new ingredients are thoroughly testedManage multiple suppliers and vendors, providing clear direction, feedback, and next stepsPrepare and deliver presentations to leadership on matters of significance to menu innovation with a high degree of competence
in a clear concise mannerCollaborate with extended culinary team to innovate on or refine existing menu items, ensuring they meet high standards of quality, taste, and presentationConduct market research to identify culinary trends, customer preferences, and competitive analysis to inform menu development, and incorporate research into menu and/or recipe developmentMonitor and evaluate the performance of new culinary initiatives, gathering feedback and making necessary adjustmentsCollaborate with marketing and PR teams to promote new menu items and brand initiativesQUALIFICATIONS
– EDUCATION, EXPERIENCE, LICENSE/CERTIFICATIONS:
To perform this job successfully, an individual must be able to satisfactorily perform the essential functions of the job. Reasonable accommodation will be made to enable individuals with disabilities to perform the essential functions of the job. The requirements listed below are representative of the education and/or experience requiredEducation/Work Experience:Bachelor’s degree in food science, chemistry, nutrition, culinary or related education is requiredAdvanced culinary training is a plusA minimum of 5 years of culinary experience is required, preferably with a multi-chain provider.License/Certifications:Possess and maintain a valid driver’s license.Knowledge, Skills, and Abilities:Proven experience in culinary project management, menu development, and recipe creationStrong understanding of culinary techniques, food safety standards, and kitchen operationsExcellent project management skills with the ability to manage multiple projects simultaneouslyAbility to work independently, prioritize and plan work assignmentsAbility to exercise independent judgment on matters of significanceExceptional organizational and problem-solving abilitiesExcellent communication and interpersonal skillsProficiency in Microsoft Office Suite and culinary software applicationsAdept at managing and prioritizing competing time sensitive requests while working well in a team atmosphere that may be under pressureUnderstand the workings of BOH equipment and operations of a commercial kitchenWilling to travel via car locally to visit restaurants/markets or suppliersWilling to travel via plane to visit some restaurants/markets or suppliers
.Company & CultureFor over 40 years El Pollo Loco has dominated the market in delivering the best citrus-marinated fire-grilled chicken. We opened our first restaurant in 1980 in Los Angeles, and today we are over 450 restaurants strong and still growing! From our products to our people, we’re truly amazing!The pay range identified is the hourly or salary rate El Pollo Loco expects to pay for the posted position. This range does not include any benefits or bonus opportunities that might be available for the position based on position and eligibility criteria. Individual pay will vary based on a variety of factors including years of experience, industry experience, education, geography, etc.
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