What are the responsibilities and job description for the Culinary Director position at CULINAIRE?
Position Summary : The Director of Culinary is responsible for overseeing the culinary direction of our Dallas Premier Catering Operation and corporate creative support across multiple locations within designated regions . This leadership role combines culinary expertise with strategic management to ensure the delivery of high-quality food and beverage offerings that align with the company’s brand and standards. The ideal candidate will excel in menu development, team leadership, operational efficiency, and guest satisfaction.
Key Responsibilities
Culinary Leadership :
Lead the culinary team across all locations in the region, providing guidance, inspiration, and support.
Foster a culture of creativity, collaboration, and excellence within culinary teams.
Menu Development :
Develop innovative menus that reflect current culinary trends, customer preferences, and seasonal availability.
Ensure that menu items are cost-effective and aligned with nutritional guidelines and company standards.
Quality Control :
Establish and maintain food quality standards, ensuring consistency and excellence in all culinary offerings.
Conduct regular audits and assessments of food preparation and presentation across all locations.
Training and Development :
Design and implement training programs for kitchen staff, focusing on culinary techniques, safety standards, and customer service.
Mentor and develop future culinary leaders within the organization.
Operational Management :
Collaborate with regional management to develop and implement operational strategies that enhance efficiency and productivity within the culinary teams.
Monitor food costs and waste management practices to optimize profitability.
Vendor Management :
Build and maintain relationships with suppliers and vendors to source high-quality ingredients at competitive prices.
Guest Experience :
Collaborate with the marketing team to create promotional campaigns that enhance guest engagement and satisfaction.
Address customer feedback and concerns related to food quality and service, implementing improvements as needed.
Regulatory Compliance :
Ensure compliance with health and safety regulations, food safety standards, and company policies in all culinary operations.
Conduct training sessions on food safety and sanitation for all culinary staff.
Qualifications
Bachelor’s degree in Culinary Arts, Hospitality Management, or related field; advanced certifications are a plus.
Proven experience in a leadership role within a culinary environment, preferably at a regional or multi-unit level.
Strong knowledge of culinary techniques, food safety regulations, and menu development.
Excellent organizational and communication skills, with the ability to lead and motivate teams.
Financial acumen with experience in budgeting, forecasting, and cost control.
Ability to travel frequently
CULINAIRE is a drug free environment, EOE and E-Verify Employer.
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