Director of Culinary Services

Director of Culinary Services Director of Culinary Services oversees all aspects of culinary operations, including menu development, quality control, staff training, and budgeting. are responsible for ensuring consistent quality, upholding culinary standards, and aligning with the organization's overall vision. Director of Culinary Services Summary: Responsible for the policies and procedures of the department. Responsible for the overall maintenance of facilities including grounds and security. Administers and directs programs involving maintenance of building, grounds, equipment and distribution lines for steam, hot water, plumbing, electricity, cleaning and refrigeration. Coordinates and directs major renovations and new construction projects. Complies with all the directives set forth by TJC, AHCA, HRS, ADA, OSHA, NFPA, NECall other related regulatory agencies. Director of Culinary Services Overview Menu Development: Creating and updating menus, developing special offerings, and staying current on culinary trends. Quality Control and Standards: Enforcing standards for food preparation, presentation, and service, ensuring consistency across locations. Staff Training and Development: Developing training programs, mentoring chefs and kitchen staff, and creating pathways for career advancement. Budgeting and Cost Management: Managing food and labor costs, conducting cost analysis, and ensuring profitability. Collaboration with Other Departments: Working with marketing, operations, and procurement to achieve organizational goals. Customer Experience and Feedback: Understanding customer preferences and responding to feedback to improve the dining experience. Operational Management: Overseeing day-to-day kitchen operations, ensuring efficiency, and complying with health regulations. Leadership and Communication: Leading and inspiring culinary teams, communicating effectively with staff and other departments. Director of Culinary Services Responsibilities, Skills, and Qualifications: • Experience in the culinary field, often including experience as an chief. • Strong leadership and management skills. • Excellent communication and interpersonal skills. • Budgeting and financial experience. • Knowledge of health codes and food safety regulations. • A passion for culinary arts and a commitment to excellence. • Ability to adapt to changing conditions and prioritize tasks effectively.