
Executive Culinary Director
1 day ago
The Executive Culinary Director is responsible for overseeing all culinary operations, ensuring high-quality food production and maintaining a safe and efficient kitchen environment.
Key Responsibilities:
- Develop and execute menu plans to meet customer preferences and maximize profitability.
- Lead and manage a team of skilled chefs and kitchen staff, fostering a collaborative and productive work environment.
- Maintain strict inventory control and ordering procedures to minimize waste and optimize food costs.
- Conduct regular kitchen audits to ensure adherence to health and safety regulations.
- Collaborate with management to plan and execute special events and promotions.
- Stay up-to-date with the latest culinary trends and techniques, incorporating them into menu offerings and kitchen operations.
- Build relationships with local vendors to source quality ingredients and materials.
Requirements:
- Bachelor's degree or diploma in Culinary Arts or Hotel Management preferred.
- Minimum 10 years of experience, including at least 2 years in a leadership role.
- Strong leadership, creativity, and management skills.
- Familiarity with kitchen equipment, menu planning, food costing, and inventory systems.
- Proficiency in MS Office and restaurant management software.
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