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Executive Culinary Director

2 months ago

Woodinville, Washington, United States Landmark Event & Catering Company Full time

About Landmark Event & Catering Company

Landmark Event & Catering Company is a renowned multi-event space provider in Seattle, known for delivering exceptional experiences through our in-house catering by Herban Feast. With a commitment to creating unforgettable, guest-centric moments, we operate seven distinctive venues along with various offsite locations.

Our Latest Venture

We are excited to introduce our latest venture: a full-service restaurant in Woodinville, where we aim to elevate the culinary experience and redefine hospitality. This new concept will offer a unique opportunity for an innovative leader to develop and execute a menu that delights our guests and embodies our brand.

Job Summary

We are seeking an experienced Executive Culinary Director to lead our culinary team and shape the vision of our new restaurant concept. As a key member of our leadership team, you will be responsible for developing and implementing a distinctive and innovative menu that reflects our brand identity and enhances our guest experience.

Key Responsibilities

  • Menu Development: Craft and implement a menu that showcases our brand's culinary expertise and delights our guests.
  • Operational Oversight: Manage daily kitchen operations, ensuring exceptional food quality, presentation, and service standards.
  • Team Leadership: Recruit, train, and mentor kitchen staff, overseeing scheduling and performance evaluations to build a high-performing team.
  • Collaboration: Work closely with our management team to establish food cost controls, manage inventory, and adhere to budgeting guidelines.
  • Safety Compliance: Ensure that all kitchen operations comply with health and safety regulations, as well as food safety standards.
  • Positive Environment: Cultivate a motivating and productive work atmosphere that encourages creativity and teamwork among kitchen staff.
  • Industry Trends: Stay abreast of culinary trends and techniques, integrating new ideas and ingredients into the menu to keep offerings fresh and exciting.

Qualifications

  • Experience: Minimum of 5 years as an Executive Chef or in a similar leadership role within a full-service F&B operation.
  • Culinary Knowledge: Comprehensive understanding of various cooking methods, ingredients, equipment, and procedures.
  • Leadership Skills: Exceptional communication and leadership abilities, with a talent for inspiring and motivating a diverse team.
  • Menu Planning: Strong expertise in menu planning and recipe development, with a creative flair for designing visually stunning and delicious dishes.
  • Organizational Skills: Excellent time management and organizational skills, adept at thriving in a fast-paced environment.
  • Problem-Solving: Proficient in addressing kitchen-related challenges effectively and efficiently.
  • Financial Acumen: Solid budgeting and cost control skills to manage food costs responsibly.
  • Flexibility: Willingness to work evenings, weekends, and holidays as required.

What We Offer

  • Competitive Salary: Starting at $100,000 - $125,000, commensurate with experience.
  • Comprehensive Benefits Package: Including health, dental, and vision.
  • Impactful Leadership Role: Opportunity to lead a new culinary concept and make a significant mark in the industry.
  • Supportive Work Environment: Collaborate with a dedicated team in an inclusive atmosphere.
  • Professional Growth: Opportunities for continuous learning and career advancement.