A Hospitality Group renowned for its portfolio of acclaimed and diverse restaurants is searching for a Top Culinary Director to lead the Team. They are committed to culinary excellence, exceptional service, and creating memorable dining experiences.
Position Summary:
The Culinary Director will be a key member of the leadership team, responsible for overseeing all culinary operations. This role will provide strategic direction, culinary leadership, and mentorship to chefs and culinary teams, ensuring the highest standards of quality, creativity, and consistency. The ideal candidate will be a seasoned culinary professional with a proven track record of success in fine dining and multi-unit restaurant management.
Responsibilities:
* Culinary Vision and Leadership:
* Develop and articulate a clear culinary vision that aligns with the BOKA Restaurant Group brand and values.
* Lead and inspire culinary teams to achieve and exceed culinary excellence.
* Stay abreast of current culinary trends and innovations, and translate them into relevant and exciting menu concepts.
* Menu Development and Innovation:
* Oversee the development and execution of menus across all restaurants, ensuring consistency and quality.
* Drive menu innovation and create unique dining experiences that differentiate BOKA Restaurant Group.
* Collaborate with chefs to develop seasonal menus and special event offerings.
* Operational Excellence:
* Establish and maintain high standards for food quality, presentation, and service.
* Develop and implement culinary training programs to enhance the skills and knowledge of culinary staff.
* Ensure compliance with all food safety and sanitation regulations.
* Optimize kitchen operations for efficiency and cost-effectiveness.
* Team Management and Development:
* Recruit, train, and mentor culinary talent across the organization.
* Foster a positive and collaborative work environment that promotes creativity and teamwork.
* Conduct regular performance reviews and provide constructive feedback to culinary staff.
* Work closely with executive chefs at each location to ensure the overall vision is being executed.
* Financial Management:
* Develop and manage culinary budgets, including food cost, labor cost, and operating expenses.
* Analyze financial data to identify areas for improvement and implement cost-saving measures.
* Monitor inventory levels and ensure efficient procurement practices.
* Vendor Relations:
* Establish and maintain strong relationships with food suppliers and vendors.
* Source high-quality ingredients and negotiate favorable pricing agreements.
* Brand Representation:
* Represent the Restaurant Group at industry events, culinary competitions, and media appearances.
* Build and maintain relationships with key industry influencers and stakeholders.
Qualifications:
* Minimum of 10+ years of progressive culinary experience in fine dining and multi-unit restaurant management.
* Proven track record of success in menu development, kitchen operations, and team leadership.
* Strong understanding of culinary trends, techniques, and ingredients.
* Excellent communication, interpersonal, and leadership skills.
* Ability to work effectively in a fast-paced and dynamic environment.
* Strong financial acumen and budget management skills.
* Bachelor's degree in culinary arts or a related field preferred.
* Must be willing to travel.
* A strong passion for food, and the hospitality industry.
To Apply:
Please submit your resume, cover letter, and a portfolio of your culinary work.
