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Executive Culinary Director
3 weeks ago
Key Responsibilities
- Leverage culinary expertise to oversee kitchen operations and menu design, ensuring exceptional guest satisfaction.
- Develop innovative menus based on seasonal availability and customer preferences, fostering a collaborative team environment.
- Maintain inventory, manage orders for ingredients and equipment, controlling costs and minimizing waste.
- Ensure adherence to food safety and hygiene regulations through regular audits and maintenance of high standards.
- Supervise, train, and develop all kitchen staff, promoting efficient teamwork and effective leadership.
- Inspect all dishes before service to assure top quality and consistency, addressing any operational or quality issues promptly.
- Promote collaboration with management for menu costing and planning special events or promotions.
- Stay up-to-date with culinary trends, techniques, and best practices, applying this knowledge to enhance the culinary experience.
- Establish relationships with local vendors to source quality ingredients.
Requirements
- Bachelor's degree or diploma in Culinary Arts or Hotel Management is highly desirable.
- Minimum 10 years of experience, including at least 2 years in a head chef/leadership role.
- Strong leadership, creativity, and management skills are essential.
- Familiarity with kitchen equipment, menu planning, food costing, and inventory systems is necessary.
- Proficiency in MS Office and restaurant management software is required.
