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Culinary Director
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- Under the direction of the Vice President of Food & Beverage, the incumbent is responsible for overseeing all kitchen operations including menu concepts, production, management and direction of culinary staff, health and sanitation standards, product specification and all costings.
- Responsible for the concept and ideation, design, development, and execution of all pre-opening duties including kitchen design and architectural construction, restaurant design, bar design, critical path management and construction, OS&E budgeting and purchasing, FF&E criteria design, restaurant layout, operational budgeting, payroll budgeting and forecasting, restaurant concept design, hiring, product and vendor sourcing, warehouse building and design.
- Counsel, guide, train and instruct assigned team members in the proper performance of their duties, including kitchen team members.
- Ensure all kitchens and Back of House areas are in compliance with all applicable local, state and Federal laws and guidelines.
- Conduct personal behavior and select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company’s Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion and Dedication.
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