Job Description
The Director of Culinary Operations leads the catering company’s culinary vision and operational execution. This leader bridges the gap between creative menu development and logistical excellence, ensuring consistent, high-quality service for events ranging from intimate gatherings to large-scale productions of over 1,000 guests.
Key Responsibilities
- Strategic Culinary Leadership: Develop and uphold elevated culinary standards across all venues; drive menu innovation with a focus on seasonality, modern trends, and dietary wellness.
- Financial & Operational Oversight: Manage departmental budgets and P&L; implement cost-control measures for food, labor, and waste while meeting revenue targets.
- Team Development: Recruit, mentor, and train executive chefs and kitchen staff; foster a culture of professional growth and high performance.
- Logistics & Event Execution: Oversee the daily flow of production, distribution, and service; ensure flawless execution of high-profile events through meticulous planning and coordination.
- Quality Control & Compliance: Enforce strict adherence to ServSafe®, HACCP, and health department regulations across all kitchens and off-site event locations.
- Stakeholder Collaboration: Act as a primary liaison with clients, vendors, and senior management to refine service quality and negotiate favorable supplier contracts.
