CORPORATE OPPORTUNITIES

The country's largest double drive-thru organization is headquartered in Tampa, Florida. Approximately 100 corporate employees are dedicated to providing a wide-variety of support services to Company and Franchise restaurants. That's why we call our corporate office the Restaurant Support Center (RSC). Check out the many ways we serve our restaurants to see if there is a match with your skills and experience!

CORPORATE DEPARTMENTS

  • LEGAL

  • TREASURY

  • HUMAN RESOURCES

  • ACCOUNTING

  • OPERATIONS SERVICES

  • PAYROLL

  • INFORMATION TECHNOLOGY

  • CORPORATE FINANCE

  • FRANCHISE SALES & DEVELOPMENT

  • MARKETING

  • TRAINING & DEVELOPMENT

    Hiring:
    • Corporate Chef

      The Checkers & Rally’s corporate chef would be responsible for managing the new product development process cycle and filling the new product pipeline. This candidate will collaborate with managers from the Marketing Department and managers from other Departments to develop strategic plans, timelines and objectives that then translate into operational plans and executions for the R & D team. An experienced project manager, the candidate will be responsible for ensuring a constant stream of new products are delivered on time and within budget. This position is an integral part of the Research and Development team, and provides strategic and operational leadership opportunities. Other Key Responsibilities Include: • Execute the new product development process to develop, recommend and implement new product launches. • Develop ingredient and product specifications, providing appropriate targets and ranges, and assist in decision making of appropriate test methods. • Lead cross-functional teams and meetings; participate in ideation and brainstorming sessions. • Design and conduct experiments to evaluate raw materials, packaging and product shelf life. • Manage manufacturer’s R&D teams. • Create and maintain product formula database and quantitative research data database. • Generate nutritional panels and ingredient declarations. • Lead product improvement projects on cost, quality and, optimization. • Research and evaluate new ingredient and equipment / processing technologies. • Design, execute sensory tests, serving product, annotating data and presenting results to organization. • Interpret sensory, consumer testing results, present results. • Consumer and culinary trends. • Reports to: Director of R&D Qualifications: • BS degree in Food Science, Food Engineering or applicable science required, MS degree a plus. 4-6 years in food product development. • Culinary Training. • Formal sensory evaluation training a plus. • Expert project management skills. • Strong initiative, highly innovative, creative and results oriented. • Knowledge of nutrition science, food manufacturing processes, quality assurance, packaging, and ingredient supply. • Willingness to travel. • Restaurant/kitchen experience.

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