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Executive Culinary Director

2 months ago

Memphis, Tennessee, United States Memphis Zoo Full time
Job Summary

We are seeking a highly skilled and experienced Executive Culinary Director to oversee and direct the selection and preparation of all food and beverage offerings at the Memphis Zoo. This is a full-time exempt salary position that requires evening and weekend work.

Key Responsibilities
  • Plan, organize, and supervise daily culinary operations of catering and retail operations.
  • Develop menus in accordance with customer tastes, nutritional needs, ease of preparation, and established procedures and budgetary needs.
  • Direct, coordinate, and manage ordering, food production, and inventory.
  • Maintain proper production, safety, and sanitation standards.
  • Direct and participate in the daily preparation of standard and gourmet food items.
  • Maintain budget for department; effectively allocate staff hours to remain within budget.
  • Work alongside culinary staff to prepare food, set up and maintain supplies, serve guests, maintain inventory, etc.
  • Maintain proper inventory controls for food, supplies, and equipment.
  • Interview, select, train, and evaluate Culinary supervisory and support staff.
  • Control revenue and expenses to ensure financial goals.
  • Responsible for establishing cleaning schedules and other sanitary controls as required by the county and/or state health department and Company policy.
  • Ensure highest level of guest service.
Requirements
  • Certification by a recognized culinary institution or an equivalent combination of education and experience.
  • Minimum 5 or more years' culinary management experience.
  • ServSafe Manager certification.
  • Previous experience in hotel, or restaurant culinary skills to include large quantity production.
  • Experience in menu development, catering, and production management.
  • Knowledge of merchandizing techniques and 'special events' within a food service setting.
Competencies
  • Critical thinking/Problem Solving.
  • Written and oral communication Proficiency.
  • Proficient in MS Office, Point of Sale Systems, reports creation, and data management.
  • Stress Management/Composure.
  • Flexibility.
  • Teamwork Orientation.
Supervisory Responsibility

This position has up to 10 direct reports.

Reporting Structure

Reports to the General Manager Culinary Operations.