OVERVIEW:

A top tier catering and events company known for executing notable and inspired event food for weddings, celebrations and corporate events in the Boston area, seeks a creative Culinary Director to be a culinary visionary for their award winning catering company. Known for being best wedding caterer and a go-to choice by some of Bostons top corporations, this catering and events company seeks a Culinary Director who can grow and continue to elevate their current menu.

The Culinary Director provides a culinary vision, the ability to create and execute menus that stay with or ahead of trends, and are able to write and cost recipes, train the culinary staff, and be a hands-on leader for large and small events. The Culinary Director is responsible for ensuring that the highest standards in taste, presentation, freshness and consistency are met for all food prepared.

The Culinary Director has hands-on involvement and decision making in planning, logistics, production and execution of all aspects of culinary operations. Responsible for demonstrating leadership, creativity, integrity and resourcefulness as it pertains to quality, consistency and profitability.

Key areas of focus are seasonal menu and recipe development, leading and managing kitchen operations, recruiting and training of culinary talent. Additionally, this role supports the sales team and will need to prioritize creating menus and proposals for client events in a timely fashion. fiduciary performance responsibility for culinary operations including all relevant cost metrics.

KEY RESPONSIBILITIES:

• Drive innovation while maximizing revenue opportunities. Craft upscale seasonal menus and events for events and catering
• Support and lead strong vendor relationships that align with the goals and financial objectives of the business
• Elevate the guests experience in all culinary operations
• Supervise and coordinate all aspects of food production of a large-scale food preparation operation, including daily production of all foods and assisting with staffing requirements
• Assist in menu engineering in line with concept and culinary programs
• Create bespoke menus for events, based on client needs as communicated by the Sales Department. Must be able to respond quickly to sales department requests for new menus and pricing. As Culinary Director all calls, emails and texts from the sales department must be responded to asap even outside of standard business hours and on weekends. This business is a way of life really, not just a job.
• Maintain standard operating procedures, brand standards, company policies, specifications, programs and initiatives relating to all revenues across the company
• Assist in interviewing, hiring, and supervising food production management and hourly staff
• Develop training programs and coordinate all professional development for staff.
• Maintain and inspect food facilities to ensure compliance with quality, sanitation, and safety standards.
• Be a hands on culinary leader at events
• Oversee the purchase of food items and equipment used in food preparation.
• Generate and maintain current price and portion guides
• Identify culinary gaps and provide solutions
• Business partner ideation interwoven within menus
• Build training platforms and ensure deployment/execution
• Identify trends and best practices from within our business and externally/competitors
• Purchasing alignment to include beverages and retail
• Conduct research & development as needed
• Manage transition plans for product contract changes
• Provide direction to the culinary team to assure compliance with all concept culinary programs and initiatives.

REQUIREMENTS:

• Must have Catering/Events/banquets experience especially with off sites, field kitchens, and commissaries
• Must have at least 7 years in food & beverage operations at an Executive Chef/Executive Sous level; both hotel and independent restaurant experience preferred.
• Experience in food & beverage business development and operations.
• Experience in project management.
• Analytical and written communications skills, problem solving and presentation.
• Ability to understand and apply principles of all Food & Beverage metrics of measurement.
• Strong diagnostic and analytical skills.
• Strong organizational skills.
• Strong leadership and teaching skills.
• Should have a high EQ/emotional intelligence.
• Understands the accounting and supply chain functions.
• Strong team player with good interpersonal, oral and written communication skills.
• Ability to function effectively and responsibly as a team member while working with multi-level supervision is required. Must willingly adjust schedule to meet project needs.
• Ability to work in kitchen environment (standing/walking) for extended periods of time based upon operation needs.
• Ability to be a self-motivator working productively with minimal direct supervision.
• This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time

BENEFITS:

• Salary Range: $100,000 - $130,000
• Bonus potential
• 100% Covered Health Care Plan (Medical, Dental)
• Paid Time Off (Vacation, Sick & Public Holidays)
• Family Leave
• Training & Development
• Great work culture
• Bonus
• EOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.