Executive Culinary Director

We are seeking an accomplished Culinary Operations Manager to lead our culinary team. This is a dynamic and fast-paced role that requires a high degree of organization, attention to detail, and exceptional leadership skills.

The ideal candidate will be responsible for managing the day-to-day operations of the culinary department, ensuring that all menu items are prepared to the highest standard of quality and consistency.

• Manage labor costs and food inventory daily, maintaining awareness of financial goals and investigating causes of budgetary misses
• Assist with recipe costing regularly to ensure consistent profitability
• Complete weekly product orders, ensuring proper product amounts are maintained to limit waste and spoilage
• Inspect delivery of food to ensure it meets the highest level of quality
• Maintain positive and professional relations with vendors
• Oversee staffing levels, interviewing, and finalizing approval for Back of House hires
• Train, supervise, manage, coach, counsel, and evaluate members of the culinary team
• Participate in training of Front of House staff on menu and food knowledge
• Prepare weekly schedules for hourly staff within budgetary guidelines
• Conduct pre-shift meetings to ensure the team is prepared for each shift
• Manage cooks and porters in their daily responsibilities, providing clear direction
• Ensure that all items are prepared properly and timely for service
• Conduct line checks multiple times per day to ensure compliance with health and safety regulations

The successful candidate will have excellent organizational skills, attention to detail, and the ability to maintain professionalism and composure under pressure. They will also be familiar with restaurant management software, have working knowledge of human resource principles, practices, and procedures, and demonstrate positive leadership characteristics.