Culinary Director

The Executive Culinary Director is a high-profile position responsible for leading the culinary team and shaping the property's dining experience. This individual must have exceptional leadership skills, creativity, and the ability to drive business results through innovative menu design and kitchen operations.

• Oversee all day-to-day kitchen activities, from food preparation to final presentation, ensuring consistency and quality in every dish.
• Develop, implement, and update menus based on seasonal availability and customer preferences, driving sales and guest satisfaction.
• Maintain inventory and place orders for ingredients and equipment, controlling costs and minimizing waste while adhering to quality standards.
• Ensure compliance with food safety and hygiene regulations, conducting regular kitchen audits to maintain high standards.
• Supervise, train, and manage kitchen staff, fostering a collaborative and efficient team environment that delivers exceptional results.
• Approve and inspect all dishes before service to ensure top quality and consistency, addressing any issues promptly.
• Collaborate with management to develop and execute menu costing strategies and plan special events or promotions that drive revenue.
• Stay up-to-date with culinary trends, techniques, and best practices, applying this knowledge to enhance the dining experience and stay ahead of the competition.
• Build strong relationships with local vendors to source high-quality ingredients, driving profitability and supporting the property's sustainability goals.

• Bachelor's degree or diploma in Culinary Arts or Hotel Management preferred.
• Minimum 10 years of experience, including at least 2 years in a head chef/leadership role.
• Strong leadership, creativity, and management skills, with the ability to drive business results and improve processes.
• Familiarity with kitchen equipment, menu planning, food costing, and inventory systems, as well as proficiency in MS Office and restaurant management software.