Director of Culinary
Core
Accountable for overall success of daily kitchen operations, leading staff, and managing all food-related functions to maximize financial performance and guest satisfaction.
Role type
Director of Culinary (Senior Leadership)
Builds
Food products for banquets, room service, restaurants, bar/lounge, and employee cafeteria
Domain
Hospitality / Culinary Arts
Required skills
Kitchen operations management, staff leadership and development, menu development, food cost and budget management, sanitation and safety compliance, guest service management, purchasing and receiving oversight
Preferred skills
Demonstrating new cooking techniques, coaching and mentoring staff, handling guest complaints, performance appraisal administration
Technologies
None stated
Responsibilities
Leads kitchen management team and provides direction for day-to-day operations; Develops and implements guidelines for purchasing and receiving; Monitors quality of raw and cooked food products and ensures compliance with food handling standards; Manages department controllable expenses including food cost and supplies; Trains kitchen associates on cooking fundamentals and plate presentations; Interacts with guests to obtain feedback and handles guest problems and complaints.
Seniority
Director, strategic leadership and operational oversight