What are the responsibilities and job description for the Catering by Design | Culinary Director position at Catering by Design?
Culinary Director Job Description
Report directly to and collaborate with CEO to ensure that core processes for all culinary operations of Catering by Design are developed and implementedOversee culinary department leaders and chefs and work directly with the Event Service Manager to oversee the Event Chefs and onsite culinary team membersContribute to the successful planning, development, and management of the strategic plan for the culinary department and event chefsEnsure quality and cost control processes are consistently utilizedAssign accountabilities to chefs and senior event chef team members; conduct quarterly and annual department leader performance reviewsEstablish and implement short and long-range departmental goals, objectives, policies, and operational proceduresEnsure that a quality food operation is consistently provided by establishing and enforcing company standardsCommunicate values, strategies, and objectives and make sure they are upheld in all culinary departmentsEncourage a climate for collaboration, productive conflict, information sharing and opinionsIncrease management's effectiveness by recruiting, selecting, orienting, training, coaching, and disciplining culinary department leadersAttend high profile events to ensure consistent qualityConduct and preside over weekly Operation Leaders’ meetingsReview and respond to culinary issues identified on event evaluation formsSet and control kitchen operating budget; take corrective action as needed due to monthly forecast variation to annual budgetMonitor and suggest professional development activities for chefs teamRecognize, seek out and help secure new opportunities to streamline the operation, grow revenue and increase profitabilityEnsure all safety, energy, preventative maintenance, and other standards are consistently met
