Senior Culinary Director

Overview:

We are seeking a highly skilled and experienced Chef de Cuisine to lead our culinary team. This is an excellent opportunity for a talented individual to take charge of kitchen operations, drive innovation, and deliver exceptional dining experiences.

• Develop innovative menus that reflect current culinary trends while maintaining consistency and quality.
• Supervise food preparation, cooking, and presentation to meet fine dining standards and customer expectations.

Kitchen Operations:

• Manage kitchen operations including shift management, food service management, and restaurant experience.
• Oversee multiple responsibilities such as bartending coordination during events or special occasions.

Team Leadership:

• Proven supervising experience leading diverse kitchen teams with a focus on team management and leadership.
• Expertise in food safety standards, dietary department protocols, and food handling regulations.

Responsibilities:

• Lead and manage the entire kitchen team to ensure smooth daily operations.
• Develop and execute innovative menus that reflect current culinary trends while maintaining consistency and quality.

Food Preparation:

• Supervise food preparation, cooking, and presentation to meet fine dining standards and customer expectations.
• Maintain compliance with company policies and all food safety and sanitation requirements.

Catering Events:

• Coordinate catering events, banquets, and special functions with precision to deliver memorable culinary experiences.
• Implement training programs for staff development in culinary techniques, food service standards, and safety protocols.

Skills Needed:

• Extensive culinary experience with a strong background in fine dining environments.
• Proven supervising experience leading diverse kitchen teams with a focus on team management and leadership.

Knowledge Required:

• Strong knowledge of banquet operations, catering, and large-scale food production processes.
• Skilled in inventory management, inventory control systems, and cost control strategies.

Benefits:

• 3 Weeks PTO annually (15 days)
• 3 Sick Days annually
• $3000 Educational Stipend annually
• Employer Contribution to Health Insurance, $200/month
• 50% discount at all ERHG Restaurants
• 8 Weeks Paid Parental Leave
• Up to 5 days Bereavement Leave
• 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000