Available Corporate Positions

All qualified applicants should submit a resume in one of the following ways:

E-mail: h.resources@abrholdings.com
Fax: (303) 672-2664
Mail:
American Blue Ribbon Holdings, LLC
400 W. 48th Ave.
Denver, CO 80216
Attn: Human Resources Department

Restaurant Management

If you are interested in a Village Inn or Bakers Square restaurant management position, please e-mail your resume to h.resources@abrholdings.com .

Culinary Manager

Nature and Scope of Position

Lead and assist with development, refinement and modification of products for ABRH Restaurants. Ensure that project goals are accomplished and meet business objectives, operational and financial goals.

Essential Functions

Work in conjunction with the Marketing Department to manage all Bakers Square and Village Inn feature/LTO and menu development, including strategic/calendar management, new platform ideation and all other development-related projects and initiatives.
Organize, prepare and conduct product showings to various teams.
Provide complete and accurate information to Supply Chain Operations, Marketing and Training Departments for the purpose of implementation and execution of new and/or reworked menu items.
Develop menu recipes and specifications according to current ABRH standards.
Lead the ideation process for new or modified products and menu items; lead new projects to consolidate products for both brands. In conjunction with the Marketing Department observe and report on competitive concepts.
Develop ingredient and product specifications in cooperation with Supply Chain; ensure adequate record keeping complying with all applicable Laws and Support Center Standards; accurately communicate all of the above information to all departments involved in the product development process.
Plan, manage and support market tests in conjunction with Supply Chain, Operations, Training and Marketing Departments.
Plan, supervise and support photo-shoots in conjunction with the Marketing Department.
Order all foodstuffs and supplies for the test kitchen. Manage invoice return to AP.
Perform other projects and duties as assigned.

Skills and Knowledge

To perform the job successfully, the individual should demonstrate the following competencies:

Demonstrate strong project management skills with an ability to break down complex problems into manageable goals; lead and work with large/complex cross-functional teams and projects with successful achievement of Departmental and Support Center Goals.
Participate in extensive food tasting while on the job.
Demonstrate strong commitment and passion for Food/Culinary Programs.
Demonstrate strong interpersonal skills; resolve conflicting interests with the goal of obtaining cooperation; work well within a team environment; contribute effectively to team-based research and development in the context of teaching and learning. Must have a strong attention to details.
Present facts and recommendations effectively in oral and written form; communicate effectively in a professional manner, with the Research and Development Team as well as other internal departments.

Demonstrate proficiency at an intermediate level in computer skills with MS Office Products to include Word, Excel, PowerPoint, and Outlook.
Demonstrate problem-solving skills and the ability to work under moderate supervision; demonstrate the use of independent judgment.
Organize work space well, being very orderly and systematic in recordkeeping.
Ability to use and apply basic math skills.

Certifications or Licenses

Driver’s License and car insurance

Education and Experience

Two year Culinary Degree is required; Bachelor’s Degree in food related field (Food Science or Nutrition) or equivalent in related field is preferred.
Minimum of one to three years of progressive broad-based Culinary experience in the Restaurant or Hotel Industry is required.
Minimum of two years of Food Research & Development is a plus.