Director of Culinary Excellence

This role oversees all culinary operations, ensuring the highest standards of food quality, presentation, and safety. The Culinary Operations Director is responsible for menu development, cost control, staff leadership, and maintaining compliance with health and sanitation regulations.

• Create innovative seasonal menus that align with the brand and customer preferences.
• Evaluate food quality, consistency, and portion control to ensure all dishes meet established standards.
• Monitor food costs, manage inventory, reduce waste while maintaining profitability.
• Recruit, train, and supervise kitchen staff; foster a positive productive work environment.
• Organize kitchen operations to ensure efficiency during peak service times.
• Maintain strict adherence to health, safety, and sanitation standards.