Job Details
At CentraArchy Restaurants the Culinary Director is a leader in one of the most dynamic and diverse collection restaurants in the country. With a proven commitment to excellence, we intend to continuously learn, grow and become a stronger organization through our leaders.
The Culinary Director works as part of the Director and Management teams of the restaurant to build sales and grow the business through a commitment to details, standards and “Guest for Life” moments.
EXPERIENCE
- Proven experience in culinary roles such as Culinary Director or similar positions within the food industry.
- Demonstrated supervisory experience with a focus on team management and leadership development.
- Comprehensive knowledge of food production techniques, menu planning, and kitchen operations.
- Familiarity with inventory management systems and practices for effective cost control.
- Experience in fine dining establishments, steakhouses and casual dining along with a solid understanding of hospitality principles.
- Proficiency in cooking techniques, food preparation methods, and presentation styles.
- Commitment to ongoing professional development within the culinary field.
ESSENTIAL RESPONSIBILITIES:
Leadership
- To create and maintain clean, professional, and educational environment in the kitchen.
- Consistently make decisions in the best interest of the guests, the employees, and the organization.
- Coach and develop Executive Kitchen Managers, Assistant Kitchen Managers and hourly employees to ensure you get the best results from them and to allow them opportunity to gain experience within the organization.
- The Culinary Director will drive standards of cleanliness, plate execution, fiscal responsibility, and adherence to company standards.
- Create new dishes in our casual and steakhouse concepts that embody the culture and stay on brand. The CD will be responsible for a seamless and well-executed roll out of all new items introduced.
- In addition, the Director of Culinary is to uphold standards and provide feedback and counsel to employees that do not uphold the standard.
Build the Business
- Producing food of the highest quality, executed to the recipe specification in a timely and consistent manner.
- Follow all CENTRAARCHY BOH protocols to ensure consistency, including Line Checks, Facility Walkthroughs, Tasting Notes sent to all managers and directors following store visits. Ensure closing kitchen pictures get sent out daily, Time and Temperature Logs, HACCP Planning, and Health Department protocols, Closing Pictures, Line Check Pictures, etc.
- Create and maintain a safe and sanitary work environment that is compliant with all health department standards and protocols including uniform standards.
- Continuously create and develop menus appropriate to the concept of the restaurant and in line with the direction of the concept.
- Increase guest satisfaction through superior food quality standards.
- Participate in Profit & Loss meetings and develop and execute appropriate action plans as needed.
Build the Team
- Establish and maintain the appropriate staffing levels
- Complete annual performance reviews for all BOH Managers.
- Drive for Results
- Monitor daily labor reports and purchasing reports.
- Actively work with Director of Purchasing to achieve the best price for products while maintaining quality standards and CENTRAARCHY approved specifications.
- Possess a strong working knowledge of the systems utilized within our company
- Hire, train and mentor salaried kitchen managers
- Maintain a 100% recipe adherence for the company
- Ability to coach and counsel in the moment with easy or difficult employees
- Strong financial acumen with the proven ability to oversee cost control, labor management and bottom-line profitability.
- Ability to drive performance and results of a diverse culinary workforce including and not limited to actively hiring and training on a constant basis.
