Head Culinary Officer

2 weeks ago


Williamsburg, Virginia, United States Colonial Williamsburg Company Full time

Head Culinary Officer

Job Category: Food and Beverage

Job Overview:

The Head Culinary Officer is responsible for overseeing all culinary operations, ensuring that the kitchen staff meets the highest standards of food preparation and service. This role requires a strong leader who can manage a diverse team and maintain exceptional quality in all food offerings.

Key Responsibilities:

1. Culinary Production:

Supervise culinary and utility teams to ensure compliance with established standards. Ensure food is prepared accurately and in accordance with the specific dish requirements and meal periods.

2. Menu Development:

Design and cost breakfast, lunch, and dinner menus that align with the branding and operational guidelines of the food outlets.

3. Staff Management:

Lead by example, instilling a culture of professionalism and adherence to kitchen standards. Provide guidance and training to culinary staff to ensure daily tasks are completed effectively.

4. Food Service Oversight:

Ensure that all food is prepared according to the point-of-sale system and that special requests are executed to meet guest expectations. Maintain a steady pace of service during all meal periods.

5. Inventory Management:

Implement and adhere to the Food Order Guides system, ensuring proper rotation of food inventory and conducting monthly stock assessments.

6. Sanitation and Safety:

Ensure compliance with food safety and sanitation protocols. Conduct regular training sessions for staff on hygiene practices and maintain a clean working environment.

7. Financial Oversight:

Monitor food and labor costs, ensuring efficient use of resources. Conduct performance evaluations and provide training to maintain high standards of service.

8. Communication:

Foster effective communication within the team and with management to ensure smooth operations. Hold daily briefings to discuss tasks and updates.

9. Team Collaboration:

Encourage teamwork among kitchen staff and other departments to enhance productivity and service quality.

Qualifications:

Must possess a Culinary Degree and have a minimum of five years of professional managerial experience in the hospitality industry. A thorough understanding of kitchen operations, profit and loss management, and marketing is essential.


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