Job Description

This position is responsible for product concept, innovation and menu development that produces sales growth and drives guest satisfaction, including recipe/product improvements. This roles partners closely with Marketing, Supply Chain, Operations, Training, IT, and Finance on the development and execution of the menu strategy to maximize margin, manage COGS, and optimize labor productivity in addition to topline growth.

This role reports to the VP of Marketing.

Key Responsibilities

• Culinary Trends and Leadership
• Research and identify culinary trends and new developments within fast food and fast casual segments, especially within the Rice Bowl / Asian category.
• Culinary voice for all product development and menu renovation projects
• Product Improvement
• Proactively evaluate opportunities to improve current menu quality either through sourcing or enhanced procedures
• Seeks operator feedback and visits restaurants to gain insight into potential enhancements to systems, methods, and procedures
• Menu Innovation and Development
• With Marketing, drives innovation pipeline through core menu development and seasonal LTOs
• Supports VP in overseeing innovation pipeline, managing workflows & processes including product briefs, testing, refining, evaluation, and implementation
• Support consumer testing of new items
• Recipe Development
• Including yield analysis, cook times, hold times and preliminary costing
• Provide nutritional information for all products
• Maintenance of the recipe database including ingredients from past, current, and future food products
• Implementation and Ops Executional Excellence
• Oversees training, and implementation of culinary innovation
• Partners with BOH/Kitchen Managers, GMs, Directors of Operations to deliver consistently high-quality food to our Guests, including adherence to standardized recipes and procedures.
• Manage R&D kitchen and associated storage in partnership with Facilities and Supply Chain

Requirements And Qualifications

• 4-year college degree preferred
• Culinary arts degree required
• 5-7 years of experience is required in innovative culinary R&D with demonstrated leadership of a culinary team
• 5+ years of multi-unit restaurant experience in a senior culinary operations leadership role, preferably in QSR or Fast Casual segments. Experience in Asian menu development a plus
• Experienced with all Microsoft Office products including Outlook, Word, Excel, Teams, and PowerPoint
• Demonstrated ability to work in an interdependent, cross-functional team
• This position requires the candidate to reside in the Los Angeles area
• Ability to travel required, workweeks will frequently be a mix of office, R&D kitchen, and hands-on involvement at various restaurants
• Leverages culinary knowledge and insights to generate compelling food concepts

ADDITIONAL ELIGIBILITY QUALIFICATIONS:

N/A

OTHER DUTIES/ADDITIONAL INFORMATION:

This job description is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities, or tasks which may be required to be performed in this position. The employer may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. This job description does not constitute an employment contract and may be changed at the discretion of the employer with or without notice.

EQUAL EMPLOYMENT OPPORTUNITY:

Yoshinoya America, Inc. is committed to a diverse and inclusive workplace. We are an equal opportunity employer and we do not discriminate based on race, national origin, gender, gender identity, sexual orientation, protected veteran status, disability, age, or other legally protected status.

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