Head Culinary Director

This position oversees all culinary aspects, including menu development, budgeting, and staff management.

• Key Responsibilities:
• Lead the culinary team in creating dynamic menus that drive sales and customer satisfaction.
• Oversight of food production, inventory control, and vendor relations.
• Assist with quarterly menu price comparisons and ensure proper input of all invoicing.
• Leadership Skills:
• Develop and implement strategies to improve team performance and communication.
• Ensure departmental and interpersonal communications are clear, concise, and without friction.
• Culinary Expertise:
• Oversee menu development, costing, and quality control.
• Coordinate placement and pricing for food with distributors, partners, and vendors.
• Food Safety and Quality:
• Ensure quality and consistency standards are maintained.
• Maintain equipment and alert ownership with any maintenance or site needs.
• Staff Management:
• Assist with hiring and staffing decisions.
• Assist General Managers with disciplinary action and maintain record documentation.