Director of Culinary

Description

DIRECTOR OF CULINARY

Position Title: Director of Culinary 

Department: Food & Beverage 

Reports To: General Manager (Hotel) / Vice President of Food and Beverage(Corporate) 

STATUS: Exempt

SUMMARY:

The Director of Culinary is responsible for overseeing the culinary operations of the hotel’s food and beverage departments while providing strategic guidance and leadership for corporate culinary standards across multiple locations. This position ensures that the hotel's food offerings meet high standards of quality, creativity, and consistency, while aligning with the brand’s vision and guest expectations. The Director of Culinary will also develop menus, control food costs, manage staff, and oversee training and development programs for culinary teams.

RESPONSIBILITIES:

Leadership & Management:

- Lead and manage all culinary operations within the hotel, including restaurants, room service, banquets, catering, and in-house events.

- Supervise and mentor kitchen leadership (Executive Chefs, Sous Chefs, Line Cooks, etc.), providing guidance, training, and support to ensure optimal team performance and adherence to culinary standards.

- Act as the primary liaison between the kitchen staff and hotel management, addressing any issues or needs that arise.

- Foster a positive, collaborative, and efficient work environment that promotes creativity, consistency, and accountability.

Culinary Excellence & Menu Development:

- Create innovative, seasonal menus that meet both guest preferences and operational needs. Ensure offerings reflect the hotel’s brand and culinary direction.

- Oversee recipe development, food preparation standards, and presentation guidelines to ensure consistency across all culinary outlets.

- Collaborate with hotel management to create specialty menus for events, group functions, and themed promotions.

- Monitor food quality, presentation, and consistency to maintain the highest standards of culinary excellence.

Budgeting, Cost Control, & Inventory:

- Develop and manage culinary budgets, ensuring food and labor costs are within financial targets.

- Implement cost-control measures to minimize waste and maximize profitability while maintaining food quality.

- Oversee inventory management and ordering to ensure adequate stock levels and minimize overstock or spoilage.

- Regularly review financial performance and adjust operations to improve efficiency and profitability.

Customer & Guest Experience:

- Work closely with the hotel’s front-of-house teams to ensure seamless integration of the kitchen’s offerings with guest expectations.

- Respond to guest feedback related to food and beverage offerings, addressing concerns and making improvements where necessary.

- Ensure that food is delivered to guests in a timely manner and meets high standards of quality and presentation.

QUALIFICATIONS & ATTRIBUTES

- Strong leadership, organizational, and communication skills.

- Extensive knowledge of food preparation, presentation, and menu planning.

- Proven ability to manage budgets, control costs, and maximize profitability in a culinary environment.

- In-depth knowledge of health and safety regulations and food safety standards.

- Ability to work under pressure and maintain a high level of performance in a fast-paced environment.

- Creativity and a passion for culinary innovation, with a focus on guest satisfaction.

- Proficiency in Microsoft Office Suite and POS systems; familiarity with food costing software is a plus.

Education & Experience:

- Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field (or equivalent experience).

- Minimum of 8-10 years of experience in culinary operations, with at least 5 years in a senior leadership role (Executive Chef, Sous Chef, etc.).

- Experience managing multiple culinary outlets in a hotel or resort setting preferred.

- Previous corporate or multi-location culinary management experience a plus.

Certifications:

- Food Safety Certification (ServSafe or equivalent) required.

- Certified Executive Chef (CEC) or other culinary certifications preferred.

PYSICAL DEMANDS: 

- Full-time position with a flexible schedule, including evenings, weekends, and holidays as needed.

- Ability to stand for extended periods, work in a fast-paced environment, and lift moderate amounts of weight.

- Occasional travel may be required for corporate duties or overseeing other properties.

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This position combines the leadership and creative challenges of a hotel’s culinary operations with the strategic oversight responsibilities of corporate chef duties, making it an exciting and dynamic role for an experienced culinary professional.