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 DUTIESANDRESPONSIBILITIES:

• Lead the development and execution of new culinary projects, including menu item creation, recipe development, and kitchen processes
• Ideate, iterate and create new menu items from prototype to full commercialized. Ensure they meet El Pollo Loco consumer, operational and financial requirements
• Closely collaborate throughout with Brand Marketing, and consumer insights peers on projects  to ensure creative and brand alignment
• Partner QA throughout menu innovation to maintain EPL’s quality and safety standards, and ensure new ingredients are thoroughly tested
• Manage multiple suppliers and vendors, providing clear direction, feedback, and next steps
• Prepare and deliver presentations to leadership on matters of significance to menu innovation with a high degree of competence in a clear concise manner
• Collaborate with extended culinary team to innovate on or refine existing menu items, ensuring they meet high standards of quality, taste, and presentation
• Conduct market research to identify culinary trends, customer preferences, and competitive analysis to inform menu development, and incorporate research into menu and/or recipe development
• Monitor and evaluate the performance of new culinary initiatives, gathering feedback and making necessary adjustments
• Collaborate with marketing and PR teams to promote new menu items and brand initiatives

QUALIFICATIONS– 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 required

Education/Work Experience: 

Bachelor’s degree in food science, chemistry, nutrition, culinary or related education is required

Advanced culinary training is a plus

A 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 creation
• Strong understanding of culinary techniques, food safety standards, and kitchen operations
• Excellent project management skills with the ability to manage multiple projects simultaneously
• Ability to work independently, prioritize and plan work assignments
• Ability to exercise independent judgment on matters of significance
• Exceptional organizational and problem-solving abilities
• Excellent communication and interpersonal skills
• Proficiency in Microsoft Office Suite and culinary software applications
• Adept at managing and prioritizing competing time sensitive requests while working well in a team atmosphere that may be under pressure
• Understand the workings of BOH equipment and operations of a commercial kitchen
• Willing to travel via car locally to visit restaurants/markets or suppliers
• Willing to travel via plane to visit some restaurants/markets or suppliers