• Provide leadership to create a culture and work environment based upon respect
• Providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment
• Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in food delivery, sales, costs, employee retention and guest satisfaction
• Create dynamic menus for all outlets that evolves and changes on a regular basis
• Develop recipes and input into the recipe database
• Participate in the development of the annual budget, marketing plans and objectives and manages within those approved plans
• Monitor and analyze each kitchen cost centers financial performance and contribution to the restaurant’s profitability
• Develop, implement, and monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items in cooperation with the EVP of Culinary
• Implement and maintain F&B marketing and other marketing activities and restaurant programming initiatives
• Hire, train, empower, coach and counsel, performance, and salary reviews
• Implement payroll, reports, forecasts, etc.
• Coordinate operations with other restaurant departments to ensure efficient service
• Understand all policies, procedures, standards, specifications, guidelines, and training programs for TableOne Hospitality
• Fill in where needed to ensure guest service standards and efficient operations
• Continually strive to develop the staff in all areas of managerial and professional development
• Ensure that policies on employee performance appraisals are followed and completed on a timely basis
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the employees and guests
• Investigate and resolve guests complaints regarding food quality, service, or accommodation
• Perform other duties as requested by management
• Ability to work independently and with all levels of leadership in a fast paced environment
• Team player with enthusiastic outlook and creative mind
• Strong organizational skills and attention to detail.
• Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems.
• Must be able to stand and exert well-paced mobility at least 8 or more hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space.
• Must be able to lift up to 20 lbs. on a regular and continuing basis.
• May be required to lift trays of food or food items weighing up to 20 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• While performing the duties of this job, the Culinary Director is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use arms & hands to reach, handle or feel objects, tools or controls and it is occasionally required to stoop, kneel, crouch or crawl.

QUALIFICATIONS:

• At least 2-3 years of experience in the direction and management of employees in a culinary environment

• Assist in creating dynamic savory menus that evolve and changes on a regular and seasonal basis
• Startup/Opening of Hotels & Restaurants experience preferred

• Advanced knowledge of culinary, baking and pastry techniques
• Thorough knowledge of food preparation techniques and food hygiene practices
• Service oriented style with professional presentations skills
• Maintain high standards of personal appearance and grooming
• Experience managing and developing teams
• Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details
• A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work
• Excellent oral and written communication skills
• Detail oriented, excellent prioritization, time management, organizational and follow up skills
• Demonstrated ability for process excellence and project management
• Experience implementing new F&B concepts
• Good financial acumen
• Basic understanding of Health and Safety, Food Hygiene and Employment Legislation
• Open availability and flexibility to work according to the needs of the business including some travel as needed
• Comfortable with Word, PowerPoint and Excel