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Culinary Director

2 months ago

Nashville, Tennessee, United States Spirehotels Full time

Job Summary:

The Executive Chef - Culinary Leader will be responsible for overseeing all food preparation, production, and control for all food outlets and banquet facilities to meet high standards of quality. This role requires a strong leader who can supervise a large staff, analyze data, and make judgments to ensure proper payroll and production control.

Key Responsibilities:

  • Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs.
  • Listen actively and communicate clearly while interacting with customers to promote food products and direct staff activities.
  • Analyze feedback from clients and employees, make judgments, and take action to implement suggestions for improvement.
  • Maintain working rapport with all hotel staff for efficient operation and service to customers.
  • Organize and conduct meetings.
  • Monitor staff performance, product quality, and production flow; foster improvement where necessary.
  • Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes.
  • Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations.
  • Audit food storeroom items and storage to maintain quality products to ensure adherence to all health code requirements.
  • Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes.
  • Assist Food and Beverage Director in estimating annual food budget.
  • Dine at local restaurants to observe the latest trends in food presentation and pricing.
  • Monitor outlets during peak period to oversee production flow and presentation.
  • Maintain vacation schedule for proper staffing.
  • Report any equipment in need of repair to Food & Beverage Director and Engineering for service.
  • Perform other duties as requested, such as VIP parties and staff meetings.

Requirements:

  • Considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets.
  • Extensive knowledge of menu development, insight to marketing, cost, and wage control.
  • Thorough knowledge of food products, standard recipes, and proper preparation.
  • Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
  • Finger/hand dexterity in order to operate food machinery.
  • Ability to grasp, lift, and/or carry, or otherwise move goods weighing a maximum of 400 lbs. on a continuous schedule.
  • Ability to work in confined spaces.
  • Ability to supervise large staff and accomplish goals on a timely basis.
  • Ability to perform duties within extreme temperature ranges.
  • Ability to conduct meetings, menu briefings, and maintain communication lines between line staff and Food and Beverage Director.
  • Ability to stand, walk, and/or sit continuously and perform essential functions for an extended period of time.
  • Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact, and diplomacy and collect accurate information to resolve conflicts.
  • Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture, and presentation, and observe preparation.
  • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.

Education and Experience:

  • Any combination of education, training, and experience that provides the required knowledge, skills, and abilities. Minimum of 3 years of Culinary schooling.
  • Ability to obtain any government required licenses or certificates. CPR certification and/or First Aid training preferred.
  • Must have prior experience as an Executive Chef with knowledge of most international and domestic dishes.