厨务总监 Culinary Director

职位介绍：

厨务总监负责上海迪士尼度假区主题乐园和两家酒店内餐饮厨务运营的日常运作。该职位要求具备烹饪能力，同时需要管理一个多样化且重要的战略规划和行政职位，重点关注以下领域：作为菜单概念、供应链发展和食品采购战略的接口。积极参与招募和培训演职人员（员工）的工作，并为他们提供战略性和运营方面的指导。为实现游客、员工和财务目标提供愿景、领导和方向；制定确保这些领域成功的策略，支持迪士尼全球倡议和产品开发工作。作为管理者、导师和教练，支持全体员工的发展。成为对高质量和创新餐饮体验充满热情和承诺的倡导者。

工作内容：

领导力与关系管理：

• 向所有餐饮运营团队成员清晰有效地传达餐饮运营的愿景和目标；
• 实施管理程序，维护友好和真诚的服务文化；
• 确定员工的培训和发展需求，并创建适当的计划以提升绩效，通过不同的内部活动认可杰出的团队成员表现；
• 创建并执行餐厅各层级人员的发展计划，促进职业成长；
• 解读和利用销售及服务绩效指标，激励和提升团队整体表现；
• 与迪士尼全球的餐饮运营支持团队建立强大的伙伴关系。

战略业务规划与执行：

• 定期审查部门流程，确保效率和效果；
• 管理资源以适应季节性和年度业务水平；
• 在考虑营业收入要求的同时，识别产品和设施发展的机会，并将这些机会传达给相关的上海迪士尼度假区高级管理层；
• 专注于产品开发，增强游客体验并推动业务成果。

财务绩效：

• 负责餐饮厨务运营的损益管理；
• 监控部门收入、费用和运营收益的财务指标，以满足短期和长期的财务预期；
• 分析绩效和财务数据，优先考虑行动并进行资源和能力规划决策。

餐饮厨务专业目标与关键职责：

• 根据菜单进行更新和完善，为所有餐厅地点制定全面的菜单策略，并制定菜单开发项目计划，包括里程碑和时间表；
• 运营测试厨房，为每个地点开发菜单和运营流程；
• 与采购部门合作，定义菜单原料并识别当地市场供应商，记录菜单、烹饪说明、培训和最终食品展示；
• 与人力资源部合作，招聘和培训所有餐厅的关键厨务人才；
• 制定培训计划，传达每个菜单的操作和创意意图；
• 与采购部门合作，在创意展示、一次性用品、餐具、玻璃器皿、食品陈列、菜单设计和图形展示等方面提供支持；
• 与财务部门合作，规划和实现财务预期或食品及食品成本目标；
• 为度假区的厨师团队提供领导、技术培训、创意指导、质量控制和变更管理；
• 监控运营指南，并根据业务和运营需求的变化进行调整；
• 在支持餐饮总监处理特殊临时项目和细分市场相关的全球项目方面发挥关键作用。

此外，您将按照相关法律法规要求作为兼职食品安全员，针对工作中涉及食品的相关内容，从事食品安全管理工作，具体包括：

• 掌握相应的食品安全法律法规、食品安全标准以及其他应当具备的食品安全管理能力；
• 具备识别和防控相应食品安全风险的专业知识；
• 熟悉本企业食品安全相关设施设备、工艺流程、操作规程等生产经营过程控制要求；
• 参加企业组织的食品安全管理人员培训并通过考核；
• 督促落实食品生产经营过程控制要求；
• 检查食品安全管理制度执行情况，管理维护食品安全生产经营过程记录材料，按照要求保存相关资料；
• 对不符合食品安全标准的食品或者有证据证明可能危害人体健康的食品以及发现的食品安全风险隐患，及时采取有效措施整改并报告；
• 记录和管理从业人员健康状况、卫生状况；
• 配合有关部门调查处理食品安全事故；
• 其他食品安全管理责任。

我们希望您：

• 15年以上餐饮行业或相关主题乐园业务或高容量、多渠道业务的经验；
• 详细了解HACCP集成运营；
• 具备在矩阵式组织中工作的能力；
• 在餐饮酒店管理方面有丰富的经验，涉及所有业务线者优先；
• 具有项目管理和交付截止日期的详细经验；
• 具备与客人和员工进行广泛互动的良好人际关系技巧；
• 良好的协调力，说服力，沟通能力，表达能力以及演说技能，并有高等的创造与革新力；
• 英语流利。普通话流利者优先。

Job Summary:

The Culinary Director is responsible for the daily operation of the Shanghai Disney Resort Food & Beverage Culinary Operations within the Theme Park and two Hotels. The Culinary Director role is one that requires a hands-on culinary approach, whilst managing a varied and important strategic planning and administration role with key focuses in the following areas. Acts as interface for menu concept, supply chain development, and food sourcing strategy. Be an active participant in the recruitment and training of a large group of cast members (employees) and provide them with strategic and operational leadership. Provide vision, leadership and direction for achieving guest, cast and financial objectives; developing strategies that will ensure success in these areas supporting Disney global initiatives and product development efforts. Act as a leader, mentor and coach for the overall development of salaried and non-salaried cast members. Be a passionate, committed champion of high quality and innovative food and service experiences.

Key Responsibilities:

Leadership and Relationship Management

• You will clearly articulate and communicate the vision and objectives of Food Beverage Operations to all cast;
• You will drive and maintain a friendly and sincere service culture through consistent performance coaching and implementation of management procedures;
• You will develop and manage talent effectively through identifying training and development needs, coaching and developing appropriate measurable reward/incentive programs which recognize exceptional cast performance;
• You will ensure development plans are in place and executed for career growth at all levels;
• You will interpret and utilize sales and service performance indicators to motivate and enhance the overall performance of the team;
• You will develop strong partnership relationships with Food Beverage support teams within Disney's worldwide operations.

Strategic Business Planning and Execution

• You will undertake regular review of department processes to ensure effectiveness and efficiency;
•  You will ensure resources are balanced with seasonal and annual fluctuating business level;
• You will review ongoing opportunities for product and facility development being mindful of Operating Income requirements and communicating such with relevant Senior Executives;
• You will clear focus on the product development side of the business with the ability to identify opportunities to enhance the guest experience and drive business results.

Financial Performance

• You will be responsible for management of Food Beverage Culinary Operations P&L;
• You will monitor the financial performance for departmental, expenses and resultant Operating Income in order to meet financial expectations on a short and long term basis;
• You will analyze performance and financial data to prioritize actions, driving resourcing decisions and capacity planning.

Specialized Culinary Objectives and Key Accountabilities

• You will be able to take menus, update and enhance, then develop a comprehensive menu strategy for all restaurant locations whilst developing a project plan with milestones and timelines for the development of those menus;
• You will operate the testing kitchen to develop recipes and operating processes for each location;
• You will work with the Sourcing and Procurement line of business to define recipe ingredients and identifying local in market vendors. The documentation of those menus, cooking instructions, training and final food presentation;
• You will hire and train key culinary talent for all locations in partnership with our HR department;
• You will develop training plans to download operating and creative intent for each menu;
• You will partner with and support Sourcing and Procurement on creative presentations, selection of disposables, chinaware, glassware, food displays, menu design and graphic presentations;
• You will partner with Food Finance to plan for and achieve financial pro forma or food and food cost targets;
• You will provide leadership, technical training, creative direction, quality control, change management to the culinary team of the Resort;
• You will monitor the Operating Guidelines and reflecting any changes that occur as the business and operational needs occur;
• You will plays a key role in the support of the Director of F&B on special ad hoc projects and segment related global initiatives.

Desired Qualifications:

• 15+years of experience in the F&B Industry or relevant theme park business or high volume, multiply outlet business;
• Needs to have a detailed understanding of a HACCP Integrated operation;
• The ability to work in a corporate environment that has matrix organizational structure;
• Experience in F&B hotel management with exposure to all lines of businesses preferred;
• Detailed experience with project management and delivery deadlines;
• Strong relationship skills consistent with the extensive amount of personal interaction that will take place with Guests and Cast;
• Solid negotiation, persuasion, communication, presentation and public speaking skills with high level of creativity and innovation;
• Fluent in English. Mandarin preferred.