The Director of Culinary coordinates all activities of the food and beverage kitchens and directs the training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. This position will work closely with all food and beverage operations and the sales team and will require the ability to interact with all levels of staff, including clients.

Essential Duties and Responsibilities:

• Supervises and coordinates all aspects of food production of a large-scale food preparation operation for all food and beverage locations, considering the number of guests, market conditions, the popularity of dishes, food trends, sustainability, and feasibility of produce and cost of goods, per budgetary goals
• Communicates and directs overall quality and appearance of food
• Drives creative menu development while working with staff on concepts and themes, recipes, procedures, nutritional content
• Estimates food consumption, purchases, and kitchen supplies
• Establishes food presentation technique and quality standards
• Observe the method of food preparation and cooking, size of portions, and garnishing of foods to ensure food is prepared in a prescribed manner
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assists with assigning prices to menu items
• Establishes and enforces all sanitation and maintenance procedures
• Supervises, trains and directs team members in all aspects and departments of the kitchen
• Oversees food and equipment purchases for all aspects of the business to ensure consistency with standard operating procedures
• Responsible for inventory control and the proper rotation of all items
• Communicate with the operations department to ensure standards are maintained
• Onboard newly hired chefs and cooks with standards of practice for the kitchen and oversee the training of cook apprentices. Enforces SAVOR rules and regulations
• Leads chefs in the execution of all events and evaluates event performance for the continuous improvement of food quality, staff efficiency, and event outcomes
• May be requested to manage offsite culinary operations

Supervisory Responsibilities:

Carries out supervisory responsibilities according to applicable laws and policies. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; and addressing complaints and resolving problems in conjunction with Human Resources.

Qualifications:

To perform this job successfully, the Director of Culinary will have demonstrated experience in the hospitality industry, including conventions, hotels, food and beverage, stadiums, and arenas. The successful individual will demonstrate outstanding abilities and qualifications in the following key areas:

• Ability to use, maintain, and train others in the use of basic food service and kitchen equipment
• Expertise in food values and nutrition
• Ability to interact with all levels of staff
• Strong interpersonal and communication skills and the ability to read, write, and understand English
• Ability to work with mathematical concepts such as probability and statistical inference; strong analytical and mathematic skills concerning the culinary profession and the food and beverage industry; and ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations
• Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents
• Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community
• Ability to quickly identify problems and resolve them and possess a strong customer service orientation
• Excellent organizational and planning skills
• Ability to effectively present information to top management, public groups, and/or boards of directors

Education and/or Experience:  

Certification of course completion from an accredited culinary school, college, or technical school. Current certification in food handling and safety sanitation (Sani-Serve or similar) or ability to be certified with minimal preparation. Three or more years of hands-on experience, and five or more years of kitchen/culinary supervisory experience.

Computer Skills:       

To perform this job successfully, the Director of Culinary must have basic knowledge of computers, application skills such as Excel and Word, and standard office equipment.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to walk, sit, and stand for extended periods, and use hands to finger, handle or feel. The employee is frequently required to taste and smell. Specific vision abilities required by this job include close vision. The position also includes frequent temperature changes (walk-ins, freezers) for short periods. Must regularly lift and/or move up to 100 pounds. Must be able to withstand loud noise in the environment. The work environment is also a standard business office and involves large group interactions and public speaking.

Note

The essential responsibilities of this position are described under the headings above.  They may be subject to change at any time due to reasonable accommodation or other reasons.  Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.