Culinary Operations Director

The Executive Catering Chef oversees the culinary department, ensuring high standards of food quality, presentation, and safety. This role involves menu development, cost control, staff leadership, and maintaining compliance with health and sanitation regulations.

• Menu Development: Create innovative, seasonal menus that align with customer preferences.
• Food Quality & Consistency: Ensure all dishes meet established standards for taste, presentation, and portion control.
• Inventory & Cost Management: Monitor food costs, manage inventory, reduce waste while maintaining profitability.
• Team Leadership: Recruit, train, and supervise kitchen staff; foster a positive and productive work environment.
• Scheduling & Workflow: Organize kitchen operations to ensure efficiency during peak service times.
• Compliance: Maintain strict adherence to health, safety, and sanitation standards.