Position: Culinary Director (Multiple Roles Available)
Location: Washington DC / S. Maryland / Northern Virginia Region
Salary: $110-130K plus benefits
Client/ Employer: Confidential / Qualified candidates will be informed in the early stages of the interview process.
Role Overview: We are seeking a dynamic and experienced Culinary Director to lead the culinary programs across multiple restaurant concepts within our esteemed group. The Culinary Director will be responsible for ensuring exceptional daily operations, staffing, menu development, vendor management, food production, inventory, budgeting, catering, and cost controls. The ideal candidate will maintain speed and quality of service, develop a high-volume private event program, and lead employee recruitment, hiring, training, and development. This role also involves collaborating with the Marketing Team.
Key Responsibilities:
Menu Development & General Operations:
Evolve food & beverage menus with selections that reflect clientele interests.
Use only the freshest ingredients for high-standard preparation of all menu items.
Maintain food quality and consistency of delivery to clientele.
Monitor food storage, temperature, and rotation for freshness and safety.
Develop vendor partnerships
Achieve industry-standard profit margins and manage projections.
Ensure compliance with health department standards and solicit regular feedback on food quality and service.
Team Member Development:
Build a strong industry network and recruit, hire, and train experienced chefs and kitchen team members.
Create and maintain recipes, training systems for exceptional service speed, and detailed work schedules.
Ensure team members maintain required certifications and licenses, and train in emergency procedures and safety protocols.
Financial Performance & Cost Controls:
Maximize profitability through proper portion control, recipe adherence, and pricing accuracy.
Conduct pricing and cost analysis, minimize spoilage, and maintain detailed records.
Set inventory levels, forecast business volume, and prepare financial reports.
Develop vendor relationships and negotiate competitive pricing.
Submit annual budgets and achieve financial benchmarks for revenue, expenses, and profitability.
Facility Management:
Schedule kitchen repairs, maintenance, and preventative maintenance.
Conduct regular IT and AV equipment checks, and recommend annual upgrades.
Maintain high standards of cleanliness and organization.
Requirements:
Minimum of three years multi-unit management experience needed.
Proven experience in culinary operations and leadership within the hospitality industry.
Strong organizational, financial management, and team development skills.
Excellent communication and customer service skills.