Executive Culinary Director

6 days ago


Bradenton, Florida, United States Concord Hospitality Full time
Job Summary

We are seeking an experienced and skilled Executive Chef to join our team at Concord Hospitality. As a key member of our culinary team, you will be responsible for leading the development and implementation of our food and beverage programs, ensuring exceptional quality and consistency in all aspects of our culinary operations.

Key Responsibilities
  • Menu Development and Implementation: Collaborate with our culinary team to design and implement new menu concepts, ensuring they meet the highest standards of quality and presentation.
  • Culinary Operations Management: Oversee the daily operations of our kitchens, ensuring efficient and effective food preparation, presentation, and service.
  • Team Leadership and Development: Lead and develop a high-performing team of chefs and cooks, providing guidance, coaching, and training to ensure they have the skills and knowledge needed to excel in their roles.
  • Food Cost Control and Inventory Management: Develop and implement strategies to control food costs, manage inventory, and optimize purchasing and receiving processes.
  • Quality Assurance and Food Safety: Ensure that all food products meet the highest standards of quality and safety, implementing procedures to prevent foodborne illness and maintain a clean and safe kitchen environment.
  • Customer Service and Guest Satisfaction: Foster a culture of exceptional customer service, ensuring that all guests receive a memorable and enjoyable dining experience.
  • Marketing and Promotions: Collaborate with our marketing team to develop and implement marketing strategies and promotional menu items to drive business volumes and increase revenue.
Requirements
  • Education: High school diploma or equivalent required; 2-year degree in Culinary Arts or related field preferred.
  • Experience: 6 years of experience in the culinary industry, with a minimum of 2 years in a leadership or management role.
  • Skills and Qualifications: Proven track record of success in menu development, culinary operations management, team leadership, and customer service; excellent communication and interpersonal skills; ability to work in a fast-paced environment and adapt to changing priorities.

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