What are the responsibilities and job description for the Food Production Director position at Basin Harbor?
Job Description
The Head of Culinary Operations will be responsible for leading our team of chefs, cooks, and porters in the preparation and presentation of food for our banquet events. This is an excellent opportunity to showcase your culinary expertise, creativity, and leadership skills.
Main Responsibilities:
- Develop and implement menus for banquet functions, considering seasonal ingredients, customer preferences, and dietary requirements.
- Supervise and train a team of cooks and porters, ensuring they meet high standards of quality and service.
- Collaborate with the Executive Sous Chef to manage food costs, maintain high-quality standards, and ensure financial goals are met.
Requirements:
- Culinary arts training from a post-secondary program.
- Extensive experience in food preparation and kitchen operations, including menu planning, costing, and execution.
- Familiarity with food safety guidelines and regulations.
- Ability to read, write, and understand English.
