Global Culinary Leader, Places

Job Overview

The People and Places team is the steward of Intuit's greatest strategic asset — our People. Our mission is to power prosperity around the world, and we do that by maximizing the potential of our people. In FY25, we have an exciting end-to-end opportunity to optimize our new, existing, and future spaces into centers that magnify our company’s culture and mission, create belonging, and ensure team connectedness. All in service to fully realizing our hybrid model. That’s where you come in! Join Intuit as a Places Global Hospitality and Culinary Leader.

Responsibilities

The Global Hospitality and Culinary Leader will be responsible for developing and executing a comprehensive culinary strategy for our global offices that aligns with our company’s core values and goals. This role will be pivotal in shaping our culinary vision, ensuring exceptional quality, and creating memorable dining experiences for our employees, partners, and clients. This role requires a dynamic and creative individual with a passion for food, sustainability, and innovation. The ideal candidate will have extensive experience in the culinary industry, strong leadership skills, and a track record of delivering exceptional dining experiences.

Key Responsibilities:

Strategic Leadership: Develop and implement a global culinary strategy that enhances the company’s brand and supports employee well-being and engagement.

Innovation: Lead culinary innovation initiatives, exploring new food trends, technologies, and sustainable practices.

Team Leadership: Build and lead a global culinary team through our outsourced vendor, providing mentorship, training, and support to ensure excellence in food service.

Vendor Management: Establish and maintain relationships with food vendors, ensuring the highest quality and sustainability standards. Contract management in partnership with the procurement team.

Collaboration: Work closely with other departments, including HR, Facilities, and Marketing, to align culinary initiatives with company-wide objectives, while having strong communication and presentation skills to convey information to executive leadership effectively.

Menu Development: Lead the development of diverse and nutritious menus that cater to a wide range of dietary preferences and cultural backgrounds.

Sustainability and Wellness: Promote and implement sustainable food practices, reducing waste and sourcing responsibly and locally. Developing wellness programs and initiatives that support employee health and well-being through nutrition and lifestyle offerings.

Catering/Event Planning: Oversee the culinary aspects of company events, meetings, and special occasions, ensuring exceptional experiences.

Quality Control: Establish and maintain high standards of food quality, safety, and presentation across all locations. Ensure compliance with all health and safety regulations, maintaining the highest standards of food safety and hygiene.

Continuous Improvement: Develop strategies to collect data and analyze customer feedback, which will guide decision-making regarding food and catering program offerings to improve customer satisfaction.

Budget Management: Oversee culinary budget, ensuring cost-effective operations without compromising on quality.

Qualifications

• Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field. Equivalent work experience will be considered.
• Minimum of 10 years of experience in the culinary industry, with at least 5 years in a leadership role.
• Proven track record of developing and executing successful culinary programs and managing vendor partners.
• Strong knowledge of global food trends, nutrition, and sustainable
• Excellent leadership, communication, and interpersonal
• Innovative and creative leader with the ability to work independently
• Strong organizational and project management
• Understanding of financial principles and
• Experience working in a fast-paced, dynamic
• Passion for food, events, sustainability, and
• Willingness to travel internationally as needed to oversee operations