Development Chef - Phoenix, United States - CAVU Experiences (AMER) LLC

Description

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About us:

For airports, for partners, for people. We are CAVU.

Founded by MAG (Manchester Airports Group) and backed by over 80 years of aviation expertise, we're striving to revolutionize airport travel, creating value for passengers and the businesses that serve them.

Why CAVU?

Our name is taken from the aviation, meteorology term, 'Ceiling And Visibility Unlimited' (CAVU), which designates the perfect flying condition, where the ceiling is more than 10,000ft and the visibility is more than ten miles.

More than just a name, CAVU is our mindset. It represents all that we stand for.

Our proud aviation heritage, our drive to push boundaries, and the very essence of what we do:

creating seamless, enjoyable travel experiences for airport passengers.


Position Summary
The role-holder will take responsibility for shaping, developing and implementing our food & beverage programme that supports our guest operations in our Americas lounges that welcome c2m guests each yearand growing

The role requires a cool head with experience of operating large scale catering operations, who understands the fine balances that need to be maintained between ensuring our product offer is best-in-class with a distinctive 'wow factor', but at the same time, executable at scale within small footprint kitchens.

This role is responsible for ensuring our food and beverage experience remains strong every day, from our early opens to late closures, before we go again in a few hours' time all over again.

While a large proportion of your time will be spent developing the menu pipeline to stay well ahead of our quarterly cycle process, time will also be dedicated to nurturing and managing our supply chains, ensuring value for money in our purchasing, whilst also bringing to the forefront smaller and more local suppliers that help build the character of our proposition.

Our guests won't see what you directly create in our development kitchen. What they will see is the work undertaken by our kitchen teams across our lounges.

But it's on you to ensure our teams fully understand and can implement your menu creations through your delivery of clear and detailed specifications, training materials and ongoing coaching as you tour our lounges across the continent.

Requirements:


Key Responsibilities

• Develop, specify and implement the Food and Beverage offer across our US lounges, producing exceptional food quality and consistent delivery in line with guest and brand expectations
• Remain abreast of market and food trends to ensure offer remains relevant at all times, including constant monitoring of competitor propositions as well as ensuring a sense of 'locality' in our network of lounges from East to West coast.
• Through a process of continual improvement, ensure the operational delivery processes constantly evolve as needed to reflect raised standards.
• Support alongside Heads of Operations to implement exceptional stock control processes ensuring stock levels reflect business requirements as well as solid stock rotation principles, and food waste is minimized
• Provide as required, and to meet legislation, all documentation in terms of calorific, nutritional, allergy as well as all temperature controls, HACCP, COSHH, labelling, food legislation and licensing.
• Develop as required, seasonal menus; upgrade menus and rotational daily specials. Manage the quarterly menu change and ensure the Lounge Manager's and kitchen teams are fully trained.
• Use our customer experience scores and mystery shopping feedback, along with Heads of Operations, to ensure a feedback process is in place to support future product refinement.
• Draft, agree and implement, under guidance, updates on Kitchen/Bar equipment requirements, systems and its management through development with internal/external partners in order to meet growth plans and to maximise the advantage to the business.
• Manage delivery of Catering provision across the estate effectively, ensuring the swift and effective resolution of issues.
• Carry out research and analysis activities and develop documents and reports to support the development of plans and proposals relating to the business and operational development of the business.
• Lead and/or carry out planning and estimating activities to facilitate the development and effective management of accurate and profitable plans and Audit/Legal requirements.
• Carry out or lead reporting activities for Food and Beverage, ensuring that performance issues are identified as early as possible and that effective action is taken to address such issues.
• Spend circa 40% of time in our lounges, training and developing our teams, engaging with local suppliers and ensuring consistent product quality.
• Work as part of the RFP response team, coordinating proposed menus (with identified suppliers and indicative costings), forming our bid response to airports where an opportunity for a new lounge ex