Culinary Director

5 days ago

St Petersburg, United States TradeWinds Island Resort Full time

Compensation Type:
Yearly

Company Overview:

TradeWinds Island Resort is a distinguished hospitality establishment located on the beautiful Gulf Coast, known for its exceptional service and vibrant atmosphere. As a leader in the industry, we pride ourselves on creating memorable experiences for our guests while maintaining a commitment to quality and innovation.

Position Overview:
The Culinary Director plays a pivotal role in ensuring that all culinary offerings meet the highest standards of quality, consistency, and presentation. This individual is responsible for training kitchen staff, adhering to corporate quality benchmarks, and implementing food specifications, portion control, and sanitation protocols. The Culinary Director also focuses on managing food and labor costs while enhancing guest satisfaction.

Key Responsibilities:

  • Collaborate with other Food & Beverage managers to address ongoing operational issues.
  • Keep direct supervisors informed of any significant matters requiring attention.
  • Oversee loss prevention measures within kitchen areas.
  • Prepare and submit necessary reports promptly.
  • Monitor the quality of food products and their presentation.
  • Ensure timely preparation of reports related to wages, payroll, revenue, and employee schedules.
  • Manage daily kitchen operations, including hot and cold food production.
  • Communicate daily forecasts and customer counts to kitchen staff for optimal preparation.
  • Address guest complaints promptly and effectively.
  • Ensure compliance with Standard Operating Procedures (SOPs) across all outlets.
  • Adhere to requisition procedures for food supplies.
  • Participate in all required meetings.
  • Conduct performance evaluations for kitchen staff in line with company standards.
  • Implement corporate promotions and menu standards in all outlets.
  • Enforce local health department sanitation regulations.
  • Work alongside the Executive Chef and Director of Food & Beverage to develop and implement menus.
  • Design and manage the employee cafeteria menu.
  • Evaluate food portion sizes, visual appeal, taste, and temperature.
  • Inspect all stations at the end of each shift for proper food storage and sanitation.
  • Review and approve weekly payroll.
  • Verify food purchases for proper ordering and quality.
  • Oversee daily activities including food preparation, sanitation, inventory logging, and food cost reporting.
  • Prepare daily food production sheets.
  • Cut meat, poultry, and seafood as per daily requirements.

Qualifications:

  • A minimum of 5 years of progressive culinary experience; or a culinary degree with at least 3 years of relevant experience in a hotel or similar environment.
  • Comprehensive knowledge of food preparation techniques, health regulations, and liquor laws.
  • Ability to work long hours as needed.
  • Physical capability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently.
  • Maintain a warm and approachable demeanor at all times.
  • Effective verbal and written communication skills with all levels of staff and guests.
  • Strong listening skills to understand and address concerns from employees and guests.
  • Ability to multitask and prioritize departmental functions to meet deadlines.
  • Participate in required meetings and training sessions.
  • Maintain regular attendance in accordance with company standards.
  • Adhere to high standards of personal appearance and grooming.
  • Comply with company standards and regulations to ensure safe and efficient operations.
  • Proactively identify and resolve problems as they arise.
  • Ability to interpret complex information and data from various sources.
  • Maintain confidentiality of sensitive information.
  • Perform additional duties as assigned by management.

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