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Culinary Director

2 months ago

Washington, United States Streetsense Full time
About the Role

We are seeking a highly skilled Culinary Director to join our Hospitality Consulting Team at Streetsense. As a key member of our team, you will be responsible for developing and implementing culinary strategies for our clients, including menu development, recipe management, and training programs.

Key Responsibilities
  • Concept Development
    • Assist in providing annotated feedback and participate in design charrettes with Interior Architects, Kitchen Equipment Consultants, and Operating Teams to ensure form and function in the design development process.
    • Write cohesive, operationally feasible menus for various day parts and service styles for both food and beverage concept directions that are on trend and on concept.
    • Manage and grow the proprietary digital recipe bank, execute client tastings, and deliver comprehensive use records for recipes ready for on-property training and implementation.
    • Leverage and expand upon training manual templates for service, culinary, and beverage training that is adapted for each concept and forms the baseline for on-site training activities.
    • Work with external vendors to support property and operations teams selection for BOH, FOH, Bar, and Tabletop to execute the concept.
    • Review plans and drawings to ensure that concepts are being designed and executed by sub-consultants, KECs to ensure concept operability.
  • Operations Support
    • Lead operations calls, review performance, and provide direction to operations teams on property to be the liaison and main point of contact between Streetsense and their clients or licensed concepts.
    • Provide consultative advice on menu performance, food cost, and ongoing menu development in partnership with the operations teams on properties or in restaurant.
    • Develop seasonal recipes, special menus, and provide direction and framework for non-menu'd offerings like buffet, banquets, and events packages for clients or licensed concepts.
    • Develop tools and techniques to expertly onboard and train key leaders for client or licensed operations including but not limited to concept immersions, staff training programs, inventory/food cost training, checklists & SOPs, Forbes standards training, management software training, etc.
  • On-Site Training
    • Develop and lead the on-site training activities for key projects and licensees for FOH, BOH, Bar and Management training.
    • Through a rigorous management of a pre-opening critical path, this position will be the liaison between property teams and client operations teams through the duration of the opening process and into post-opening operations support.
Requirements
  • 3-5 years as Executive Chef, Executive-Sous Chef, or Culinary Department Leader.
  • Deep knowledge of training, operations, and culinary management and development.
  • Proficient in Microsoft Office and Project Management platforms.
  • Experience leading an opening team in restaurant, bar, or hotel outlets required.
  • Proven project management experience in the hospitality sector.
  • Financial management skills including P&L analysis, budget development, pro formas, outlet forecasts, and labor modelling.
  • Experience developing and implementing progressive menus in both food & beverage.
  • Deep understanding of current food & beverage, restaurant design, and tabletop trends.
  • Strong verbal, written, and visual communication skills.
Preferred Qualifications
  • Spanish language skills.
  • Strong beverage experience a plus.
  • Strong service or outlet management skills a plus.
  • Competency in Adobe Creative Suite.