Culinary Director
7 days ago
The Executive Chef is responsible for overseeing the daily operations of the kitchen, ensuring that all recipes, food preparations, and presentations meet high standards of quality and consistency. This role requires a strategic leader who can provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the company's mission, core values, and goals.
Key Responsibilities- Maintain a comprehensive file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.
- Establish and maintain standards and methods for portion control, taking into account the perceived value factor.
- Oversee the management of food, labor, and direct operating expenses within the culinary department, ensuring that budgets are met.
- Conduct regular costing of food items and assist the Food and Beverage Director with monthly reports.
- Create kitchen labor schedules that meet peak performance criteria.
- Collaborate with the Food and Beverage Director to create seasonal, monthly, and weekly specials and menus.
- Monitor execution procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level.
- Provide hands-on training and development opportunities for Sous Chefs, cooks, and other staff members.
- Train and educate staff on new menu items and changes in procedures for current menu items, and monitor and hold staff accountable for implementing changes.
- Hire, coach, counsel, and conduct performance evaluations for Sous Chefs, Supervisors, cooks, and Stewards.
- Develop, train, and mentor Sous Chefs, Supervisors, and cooks, and serve as a resource to them and other back-of-house personnel.
- Develop, implement, and maintain sanitation practices and protocols.
- Collaborate with management on ongoing and monthly/seasonal menu development, staff training, and photoshoots.
- Create and monitor kitchen inventory, including order inspections and item selection.
- Culinary degree or related training equivalent in the Hospitality/Restaurant Industry.
- 3+ years of relevant work experience in a similar scope and title.
- Experience within luxury brand/markets preferred.
- Food Safety Manager Certification preferred or attained within 30 days.
The work environment/conditions described herein are representative of those that an incumbent may experience. The Executive Chef must be comfortable working in a shared space, with constant noise, without the use of a private office. The incumbent must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism, and collaboration. The Executive Chef must be able to work safely in a kitchen environment with high temperatures and humidity. Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.
Physical DemandsThe physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and physical demands of this role. While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis. Push, pull, and lift up to 50lbs on a weekly basis. While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane, or other means of transportation which require sitting, waiting, and standing for long and short periods of time.
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