Culinary Director

Why is Access Management an Employer of Choice?

We believe in fostering a positive and supportive work environment that values our employees' well-being. If you're excited about the prospect of joining our team and experiencing these benefits firsthand, we invite you to apply today!

Comprehensive Benefits Package

• Medical/Dental/Vision insurance-Percentage of premium covered by Access Management for all full time positions
• 9 paid days off
• 40 hours PTO available after 90 days of employment
• 40 hours PTO available after 6 months of employment
• Matching 401k plan
• $15,000 Employer paid life insurance available for all fulltime positions with option to purchase additional coverage
• Professional development opportunity
• Short and long term disability available
• Accidental Death and Dismemberment Plan
• Hospitalization Plan
  
  

The next step you take in your career is to check out our job description and submit your application-let's explore the possibilities together.

Job Title: Working Culinary Director

Job Overview

The Culinary Director is responsible for leading the culinary team, developing innovative menus, ensuring food quality and consistency, managing and performing kitchen operations, and maintaining high standards of food safety. This role also involves strategic planning to align culinary offerings with the company’s vision, brand identity, and customer preferences in collaboration with resort department heads.

Key Responsibilities

• Menu Development & Innovation:
• Develop creative, seasonal menus that align with customer preferences and industry trends.
• Develop food and beverage experiences and update existing menu items to maintain relevance and appeal to the community needs.
• Ensure the menu offerings meet the dietary needs and preferences of the target market (e.g., vegan, gluten-free, allergen-sensitive options).
• Regularly evaluate and adjust menus based on customer feedback, seasonality, and ingredient availability.
• Culinary Leadership & Team Management:
• Lead, manage, and mentor culinary staff including chefs, sous chefs, kitchen assistants, and support staff.
• Recruit, hire, and train new kitchen staff to ensure they meet company standards.
• Foster a positive work environment, encouraging creativity, teamwork, and adherence to operational goals.
• Develop training programs to improve skills and knowledge of kitchen staff, including food safety, techniques, and new trends.
• Food Quality & Consistency:
• Ensure all dishes meet the highest quality standards and are presented beautifully.
• Perform regular quality checks to maintain consistency across all locations (if applicable) or events.
• Work with staff to troubleshoot and resolve any quality issues, ensuring that every guest has a top-notch dining and hospitality experience.
• Budgeting & Cost Control:
• Oversee the culinary department’s budget, ensuring food cost efficiency without compromising quality.
• Work closely with procurement teams to manage inventory, supplier relationships, and food sourcing.
• Develop cost-effective menu pricing strategies to meet both financial goals and customer satisfaction.
• Monitor waste management and implement processes to reduce food waste and improve cost control.
• Kitchen Operations & Efficiency:
• Manage the day-to-day operations of the kitchen, ensuring it runs smoothly and efficiently.
• Ensure compliance with all health, safety, and sanitation regulations (e.g., HACCP, OSHA).
• Organize kitchen workflows to maximize productivity and minimize downtime.
• Implement and oversee inventory controls to ensure proper stock levels and minimize shortages or overstock.
• Collaboration with Other Departments:
• Collaborate with the marketing team to create culinary campaigns, food photography, and social media content.
• Work closely with event planners, hospitality managers, lifestyle directors and service teams to ensure a seamless dining experience for guests.
• Assist in the development of special promotions, catering menus, or event-specific offerings.
• Strategic Planning:
• Contribute to the overall business strategy, ensuring that culinary offerings align with the company’s brand identity and customer base.
• Identify culinary trends and implement innovative ideas to stay ahead of the competition.
• Set and track performance goals for the culinary team, ensuring continued growth and development.
• Vendor & Supplier Relationships:
• Establish and maintain strong relationships with food vendors, local suppliers, and distributors.
• Negotiate prices, contracts, and delivery schedules to ensure high-quality ingredients and cost-effective sourcing.
  
  

Qualifications

• Experience: Minimum of 7-10 years in the culinary industry, with at least 3 years in a senior culinary role (e.g., Executive Chef or Senior Sous Chef).
• Education: Culinary arts degree or commensurate job experience preferred. Certification in food safety (e.g., ServSafe) is a plus.
• Skills:
• Strong leadership, organizational, and communication skills.
• Deep understanding of food trends, culinary techniques, and menu engineering.
• Knowledge of kitchen management software and food cost analysis tools.
• Ability to handle multiple tasks and manage a fast-paced environment.
• Strong problem-solving and decision-making abilities.
  

Work Environment

• The role typically works in a high-energy, fast-paced kitchen or office environment, with occasional travel required (for multi-location operations or catering events).
• May require long hours, including evenings, weekends, and holidays, depending on the business's schedule.
  
  

Reports To

• Reports to the General Manager and/or the Food and Beverage Director, depending on the organizational structure.