Job Description

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Job Advert Summary

We are recruiting for a Group Food Specialist, who will collaborate with the Food Specialist team and Management to design and implement diverse menus that cater for various dietary preferences and trends for all inhouse sectors.



Established in 1975, Feedem is a large contract catering company in South Africa which manages in excess of 300 sites and employs more than 5 000 people ranging from dieticians, chefs and human capital specialists to hygiene experts.



We provide a wide range of catering and associated services to clients in all industries. We customise our catering and services according to their needs. Our services are offered with confidence as everything we do is underpinned by an ethical code and full compliance with all the relevant industry standards and regulations.



We have a country-wide footprint with our head office in Johannesburg, and regional offices in Cape Town, Durban, George, Worcester, Port Elizabeth, Rustenburg, Kimberley and Bloemfontein.

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Minimum Requirements

Skills and Competencies

Must possess future fit skills such as adaptability, creativity, growth mindset, design thinking, resourcefulness and change resiliency. Excellent culinary skills with a creative approach to menu planning Strong leadership and communication skills Ability to work in fast-paced environments and manage multiple priorities. Strong analytical skills to evaluate promotion effectiveness and market trends High level Computer literacy including the ability to use various software applications for menu planning, inventory management and marketing analysis Innovative thinking and the ability to present new and creative ideas

Qualifications

Tertiary Education in Culinary Arts / Hospitality Management / Food Marketing or related field. 5 years + National Senior Management experience Minimum of 3 years' experience in a culinary leadership role, preferably in a multi-location setting 5 years + experience in managing a team/s Proven experience in menu development and cost management Strong knowledge of Food Safety Regulations and best practices Experience in developing and promoting internal food promotions Demonstrated ability to identify and implement market trends in culinary offerings Strategic planning and implantation on a national level
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Duties and Responsibilities

As this is a brand new position, the ideal candidate would bring a wealth of knowledge and experience to develop and grow the role. Stay informed and updated on market food trends, emerging cuisines and consumer preferences to maintain a competitive edge Conduct market research to identify and capitalize on new food trends and opportunities for menu innovations Experiment with new recipes and the latest cooking techniques to keep menus fresh and exciting Ensure innovative and refreshed menu offerings, recipe development and promotions regularly Collaborate with Food Specialist Team and Management to design and implement diverse menus that cater to various dietary preferences and trends for all inhouse sectors Analyse food costs and adjust menus to optimize profitability Perform Audits and Crits as scheduled and provide backup to the Operations Teams. Assists in analysis of customer ratings of food and dining service and propose recommendations for service improvement to management Accuracy and eye for detail to ensure that sites are performing and upholding the companies standards (Uniforms, FOH Display, Menu Display, trending Decor, Marketing & Promo Material) Partner with the marketing team to develop and promote internal promotions and special offerings Create and implement seasonal and event-based promotions to drive sales, customer engagement and profitability Analyse the effectiveness of promotions and adjust strategies accordingly Liaison between Operations / Purchasing and All Support Departments Coordinate the testing of samples, conduct inspections Evaluation of new products in collaboration with the Procurement Team Provide effective support to Operations by performing detailed research and analysis to include product cost and consumption comparisons, compiled by the Food Specialist team Develop & Maintain a Culinary recipe database (Menu Bank) with input from relevant Specialists, Dietician and the Procurement Department Manage deadlines and deliverables (including menus/revamp/contract retention/new contracts) to ensure all elements of the project are delivered on schedule, per the timelines set by marketing and operations, this includes new unit openings and/or revamps Demonstrates leadership and flexibility to respond to project change requests - managing challenging deadlines/team management/clients. Communicates/ managing effectively with Food Specialist team to prevent team members from working in silos Managing challenging deadlines and ensuring productivity within the team Execute and align departmental strategies with that of the company's strategic plans and goals Create and maintain an inclusive working environment for the team as to prevent team members from working in isolation from other stakeholders Mentor and coach to upskill staff, assist with on the job training, for example, customer service, food safety and basic skills Coordinate with scheduling the department to assist with events, proposals and presentations * Develop Standard Operating procedures, to streamline kitchen operation and site openings