Core Function

The Head of Culinary Operations & Training provides strategic leadership across all branches island-wide. This role is responsible for standardizing recipes and procedures, innovating menu offerings, maintaining food safety excellence, and overseeing the professional development of the culinary team. The successful candidate will champion quality, efficiency, and a culture of continuous learning across all branches.

Reporting and Organizational Relationships

Reports to: Director of Operations
Supervises: Culinary Training Leads and Chef Trainers

Responsibilities and Duties

• Provide strategic culinary leadership across all branches, setting and maintaining company-wide standards for taste, presentation, and quality.

• Lead and mentor a national team of Chef Trainers and Culinary Training Leads to ensure effective knowledge transfer and operational coaching.

• Standardize recipes, cooking procedures, and plating guidelines to maintain consistency across all kitchens.

• Develop and implement training programs, including workshops, demonstrations, and “Train-the-Trainer” initiatives.

• Conduct kitchen audits to ensure adherence to HACCP standards, portion control, hygiene, and food safety compliance.

• Collaborate with Product Development, Procurement, and Operations to align culinary standards with supply capabilities and introduce new menu innovations.

• Establish and monitor Key Performance Indicators (KPIs) for training completion, product quality, and kitchen performance.

• Partner with the Quality Assurance team to ensure compliance with food safety regulations and internal policies.

• Review kitchen layouts and workflows to improve efficiency, equipment use, and safety.

• Support new store openings through training, kitchen setup, and quality control.

• Evaluate customer feedback and operational reports to identify opportunities for improvement.

• Champion a culture of culinary pride, innovation, and continuous improvement across the company.

Educational Requirements / Experience

• Culinary Degree or Diploma from a recognized institution (advanced certifications preferred).

• Minimum 10 years’ professional culinary experience, including 5 years in a leadership or training capacity.

• Proven experience in Quick Service Restaurant (QSR) or fast-food operations.

• Strong understanding of Jamaican cuisine and fast-food production dynamics.

• Current Food Handler’s Permit.

Required Skills & Competencies

• Exceptional leadership and mentoring skills.

• In-depth knowledge of culinary operations, food safety, and HACCP standards.

• Strong communication and interpersonal abilities.

• Excellent planning, decision-making, and problem-solving skills.

• Creative, innovative, and detail-oriented.

• Willingness to travel frequently across branches island-wide.