Culinary Director

1 week ago

New York, New York, United States Constellation Full time
About the Role:

We are seeking a highly skilled and experienced culinary professional to join our team at Constellation as a Sous Chef. As a key member of our culinary team, you will have the opportunity to develop and implement menus, supervise food preparation, and ensure the highest level of customer satisfaction.

Key Responsibilities:
  • Menu Development: Collaborate with our culinary team to design and implement menus that meet the needs of our customers, taking into account consumer tastes, nutritional requirements, and budgetary constraints.
  • Food Preparation and Service: Direct and participate in the daily preparation of standard and gourmet food items, ensuring that all dishes meet our high standards of quality and presentation.
  • Quality Control: Conduct regular inspections of food preparation and service areas to ensure that all standards of quality, safety, and sanitation are met.
  • Inventory Management: Maintain accurate inventory controls for food, supplies, and equipment, ensuring that we have the necessary resources to meet customer demand.
  • Team Leadership: Supervise and train a team of culinary professionals, providing guidance and support to ensure that they have the skills and knowledge needed to succeed in their roles.
  • Financial Management: Work closely with our finance team to manage revenue and expenses, ensuring that we meet our financial goals and objectives.
  • Customer Service: Provide exceptional customer service, ensuring that all customers receive a high level of satisfaction with their dining experience.
Requirements:
  • Culinary Experience: A minimum of 3-5 years of experience in a culinary management role, with a proven track record of success in menu development, food preparation, and team leadership.
  • Leadership Skills: Strong leadership and communication skills, with the ability to motivate and inspire a team of culinary professionals.
  • Financial Management: Experience in managing revenue and expenses, with a strong understanding of financial management principles and practices.
  • Education: A bachelor's degree in a related field, such as institutional management, nutrition, dietetics, or hotel and restaurant management, or an equivalent combination of education and experience.
Benefits:
  • Medical, Dental, and Vision Insurance: Comprehensive health insurance package for full-time employees.
  • 401(k) Plan: A retirement savings plan with company match.
  • Tuition Reimbursement: Assistance with tuition costs for continuing education and professional development.
  • Paid Time Off: Generous paid time off policy for full-time employees.
  • Holiday Pay: Paid holidays for full-time employees.

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