Director of Culinary

About Us
Foxtrot is the next generation corner store – we curate your city’s best craft beer, wine, spirits, fresh eats, gifts and everyday essentials – and deliver it all to your door in 60 minutes via our neighborhood shops. 
 
With a swift mobile app and web store paired with beautifully designed retail shops, we are building an exciting brand that is both digitally native and rooted in a highly engaging retail experience.
 
Since launching in 2013, we now operate retail stores in both Chicago and Dallas, along with a booming online business.

About the Role
Foxtrot is seeking a Director of Culinary Operations to partner with Foxtrot’s Executive Chef and Operations team to drive operational and financial excellence in our culinary operations. Foxtrot-prepared food is sold in our cafes, through our grab and go cases, and elsewhere in our markets; this is a high priority segment of our business and we are looking for someone to help instill consistency and excellence as this category scales with our business.

Responsibilities Include
  • Lead efforts between commissary, operations and store teams to upgrade our ordering / receiving, sales forecasting, labor scheduling and product shelf life capabilities (production scheduling, sell-by dates, delivery, packaging, etc.)
  • Develop category strategy and assortment plans, with Executive Chef and Director of Merchandising, for all commissary-driven foods – café, prepared foods, candy / nuts, etc. Lead efforts on pricing, merchandising, and cross-functional planning to ensure success
  • Assist the Executive Chef in the development of recipes and menus to better utilize ingredients and improve execution, resulting in increased food quality, reduction of waste, and improved profitability. Support development of training materials and lead training where appropriate 
  • Drive down all aspects of direct/indirect costs to make gains in profitability – ingredients, packaging, strategic sourcing, etc. Drive meaningful improvements in COGS – both at standard, and what is actually paid; maintain strong supplier relationships.
  • Lead all commissary-related payroll, financial reporting and invoicing; lead budget forecasting process, and partner with our Controller where necessary
  • Establish, track, and regularly report on metrics related to production, quality, financials, and supply chain. Share performance, identify issues, assess success of projects, etc.
  • Build and implement flexible, scalable systems and processes to support our growth across / within markets – work with operations, tech and others to drive solutions

Your Background
  • Bachelor's degree preferred
  • Significant restaurant / commissary kitchen operations experience required, e.g., Restaurant GM, Commissary Kitchen Manager
  • Ability to partner with Culinary, Operations, and Corporate leadership
  • Experience addressing operations and culinary issues in the kitchen and/or field environment
  • Strong critical/analytical thinking, communication, listening, and assessment skills
  • Experience working with data sets to derive insights / actions

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