Overview

The Culinary Director orchestrates the culinary strategy and operations our hospitality, catering, and food service establishments, ensuring that menu offerings meet the highest standards of quality and innovation. This role involves a blend of creative culinary skills and administrative acumen, as it oversees the development of new recipes, overall culinary strategy, the selection of ingredients, and the implementation of kitchen processes. By mentoring kitchen staff and fostering a culture of continuous improvement, the Culinary Director ensures that the dining and catering experience aligns with the brand and customer expectations. Through a keen understanding of market trends and customer preferences, this position plays a significant role in maintaining the brand's reputation and profitability by elevating the culinary experience.

Our Culinary Director typically operates within a bustling kitchen environment. This role demands a workspace that is both functional and well-equipped, with state-of-the-art culinary tools and equipment. The physical setting is fast-paced, requiring the Culinary Director to navigate through tight spaces and interact closely with kitchen staff.

Work hours can be extended, especially during peak dining times, making flexibility a necessity. Dress code is usually uniformed, emphasizing hygiene and safety, which are paramount in this environment. The culture within the kitchen is one of teamwork and precision, where each member plays a crucial role in delivering exceptional culinary experiences.

Interaction with Leadership, kitchen staff and front-of-house teams is frequent, underscoring the importance of exemplary communication skills. Our Culinary Director is expected to continually refine their craft and stay abreast of culinary trends and technologies.

This role will pay a salary of $140,000 to $165,000.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

job expires 7/31/2024

Responsibilities

The following basic skill catagories are mandatory-

Menu Development: Our Culinary Director should combine innovation with tradition, balancing the latest food trends and dietary needs against the backdrop of the brand’s culinary heritage. The challenge lies in crafting a menu that not only delights customers but also operates within budgetary constraints. By integrating creativity with practical considerations, each dish should enhance the dining experience while contributing to operational efficiency.

Food Cost Management: Maintaining the balance between high-quality offerings and cost efficiency is critical. Our Culinary Director engages in detailed analysis of ingredient costs, supplier negotiations, and inventory optimization. These efforts are crucial for aligning menu planning with financial objectives, ensuring the establishment’s profitability without sacrificing quality.

Culinary Trend Analysis: Staying ahead in the competitive food industry requires a proactive approach to understanding emerging dining preferences and market dynamics. By analyzing data, industry reports, and engaging in culinary exploration, our Culinary Director must anticipate changes in consumer tastes. This foresight aids in maintaining the establishment’s relevance and competitive edge by continuously refreshing menu offerings minimally twice a year.

Kitchen Design: Efficient kitchen layout and design are paramount for maximizing productivity and ensuring a smooth operational flow. Strategic planning in the placement of equipment and utilization of space, incorporating the latest culinary technologies and ergonomic considerations, directly influences team performance.

Staff Training and Development: A focus on continuous learning and adaptation to new culinary trends and dietary needs is essential for kitchen staff. By establishing comprehensive training programs and mentorship opportunities, our Culinary Director cultivates a culture of excellence and innovation. This commitment to professional development ensures that the team remains at the forefront of culinary techniques and industry standards.

Health and Safety Compliance: Adherence to local health codes and industry standards is non-negotiable. A proactive stance on training staff in proper food handling and safety procedures is critical for maintaining the safety and well-being of guests. By staying updated on the latest regulations and efficiently implementing them, our Culinary Director plays a crucial role in upholding the establishment’s reputation for safety and quality.

• Develop and implement menu items that align with the brand’s culinary direction, ensuring a balance between innovation, cost-effectiveness, and customer satisfaction.
• Oversee the hiring, training, and management of all culinary and kitchen staff, establishing high standards of food quality, hygiene, and safety.
• Coordinate with suppliers to source high-quality ingredients, negotiating contracts to achieve the best possible prices while maintaining the integrity of the dishes.
• Collaborate with the marketing team to promote the restaurant’s offerings, participating in events and media opportunities to enhance the establishment’s reputation.
• Monitor and manage the culinary budget, including food and labor costs, to ensure profitability without compromising on quality.
• Design and implement operational improvements in the kitchen to increase efficiency, reduce waste, and enhance the overall catering and dining experience.
• Establish and maintain relationships with other culinary professionals and institutions within our larger organization, fostering a network that can contribute to the restaurant’s innovation and growth.
• Lead culinary research and development projects to explore new cooking techniques, ingredients, and equipment that can elevate the restaurant’s menu and operational efficiency.

Qualifications

Education: Candidate should hold at a minumum a High School Diploma, with further education in culinary arts, hospitality management, or a related field. Post-secondary courses in food service management, nutrition, and business administration are advantageous. A focused major in culinary arts or hospitality along with previous leadership roles in the culinary industry would be preferred. 

Experience: Successful candidates typically have a blend of hands-on kitchen experience and leadership roles within the culinary field where they have progressed through various levels of kitchen and restaurant management, gaining expertise in menu development, food safety, cost control, and staff management. Escalating responsibilities in diverse culinary settings is preferred. This role demands a balance of creativity, leadership, and operational knowledge, honed through a mix of direct culinary practice and administrative oversight.