Culinary Director

Title: Culinary Director

Department: Culinary

Reports to: Vice President

Job Summary: Reports directly to the Vice President and leads the overall operation of the culinary department. Manages daily preparation, production and execution of menu items; oversees creation and development of new menu items; recruits, hires, trains, develops, and retains culinary department employees. Leads culinary team to ensure proper culinary techniques, and executes at a high level. Collaborates with other department heads to drive sales and profitability. While leading a high-performance team, the Executive Chef plays a pivotal role in maintaining financial health and fostering a positive company culture.

Key Responsibilities and Accountabilities:

• Drives Sales
  • Develop on-trend menus that appeal to the taste and preferences of clients
  • Collaborate with Event Directors to create proposals that meet clients’ needs and which are revenue and profit generating
  • Create opportunities for guests to ‘spend-up’ through Bolt on menu activations, luxury dishes and engaging visual displays.
  • Gather and act on feedback from all areas of the company and channelizing that to delivering high quality food, service and style
• Kitchen Operations

Labor

• Prepares an accurate weekly labor forecast
• Tracks deltas between forecast and actual
• Has valid justifications for any labor forecast deviations while accounting for promotions, tastings, R&D, etc.
• Proactively manages food cost to budget
• Diligently maintains monthly Purchase Tracker
• Reviews Event quantifications
• Tracks Event Waste Log
• Engineers menus for high margin/ moderate labor

Menu Development

• Performs Bi-Annual menu development
• Collaborates with Event Directors to meet client needs
• Gathers and acts on feedback to continuously improve offering and processes
• Manages menu costs & alignment
• Creates & update SBS documents.

DOH & Sanitation

• Diligently enforces health code adherence
• Manages DOH walk-throughs, track progress
• Performs weekly walk-throughs to identify necessary repairs of equipment
• Actively manages Kitchen Porters

Month End

• Provides all Inventories & uploading of information.
• Runs and submit reports to leadership
• Purchasing & Procurement
• Takes the lead on 80/20 purchase data.
• Follow purchasing guidelines from leadership.
• Uphold purchase contracts for rebates.
• Human Resources
  • Forward and follow HR Updates
  • Maintain team status
  • Hire, train & mentor Sr. Cooks & Sous Chefs
  • Oversee recruitment for Kitchen Roster
  • Review & update all culinary Job Descriptions
  • Manage staff vacation requests & accruals
• Events
  • Frequent high-profile Events
  • Support correct staffing of events with Staffing Team
  • Quality control of product and process
  • Continue to develop the KA & Event Chef roster.

• Supervise and monitor off-site employee development and performance

Position Requirements:

5+ years’ leadership experience in off-premise/catering culinary management role

Established track record of offering at minimum 4-star experience of food in the market

Strong customer service orientation and skills

Detail and results oriented

Knowledge of successful practices and procedures of catering, food & beverage, and hospitality industry

Effective communication, interpersonal, and leadership skills with all levels in the organization.

Ability to negotiate, influence and sell prospective clients

The stated job description is intended to overview the general responsibilities of, and requirements for, the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements.

More detail about Established Hospitality Event Management Group, please visit https://culinaryagents.com/entities/665553-established-hospitality-event-management-group