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Executive Culinary Director
3 weeks ago
Overview:
We are seeking a highly skilled and experienced culinary professional to lead our kitchen operations, menu design, and food quality standards. The ideal candidate will have a proven track record of success in managing high-performing teams, driving innovation, and delivering exceptional guest experiences.
About the Role:
As an Executive Culinary Director, you will be responsible for overseeing all day-to-day kitchen activities, from food preparation to final presentation. You will work closely with cross-functional teams to develop innovative menus that showcase seasonal ingredients and cater to diverse customer preferences.
You will maintain inventory and place orders for ingredients and equipment, ensuring cost control and minimizing waste. Additionally, you will ensure compliance with food safety and hygiene regulations by conducting regular kitchen audits and implementing corrective actions as needed.
Key Responsibilities:
- Lead kitchen operations, including food preparation, presentation, and service.
- Develop and implement innovative menu concepts that meet customer expectations.
- Maintain inventory and place orders for ingredients and equipment.
- Ensure compliance with food safety and hygiene regulations.
- Supervise, train, and manage kitchen staff to achieve excellent performance.
Requirements:
- Bachelor's degree or diploma in Culinary Arts or Hotel Management preferred.
- Minimum 10 years of experience in a senior culinary role, with at least 2 years in a leadership position.
- Strong leadership, creativity, and management skills.
- Familiarity with kitchen equipment, menu planning, food costing, and inventory systems.
Skills and Qualifications:
The ideal candidate will possess strong leadership and management skills, with the ability to drive innovation and excellence in their team. They will have excellent communication and interpersonal skills, with the ability to build strong relationships with colleagues, customers, and vendors. A bachelor's degree or diploma in Culinary Arts or Hotel Management is preferred, along with a minimum of 10 years of experience in a senior culinary role, including at least 2 years in a leadership position. Familiarity with kitchen equipment, menu planning, food costing, and inventory systems is essential.
