Oversee all culinary operations and culinary teams. Develop and implement innovative menus and recipes. Ensure the highest standards of food quality and presentation. Design, manage and own the overall culinary experience, not just the offerings. Drive culinary innovation, excellence and quality standards. Drive and find newer streams of revenue basis needs and opportunity in the business. Organizing and creating procedures for new establishments/sites by developing the products and operations that reduce expenses and increase customer satisfaction. Identify menu trends and potential category gaps. Staying up to date with the latest culinary trends and techniques and incorporating them into regional menus as appropriate. Accountable for sustainability through the food development. Sourcing compliance: ensuring units are following the RA purchasing guidelines. Collaborate with chefs and culinary teams across various locations to develop menus that reflect the brand's culinary vision, ta...