Director of Culinary Operations

SUMMARY

The Director of Culinary Operations is responsible for all culinary operations, including restaurants, in room dining, & catering events, pool and beach functions, and bar/cigar lounge. Responsibilities include oversight of back of the house operations to include stewarding and culinary. The Director of Culinary Operations is responsible for budgeting and achieving food and labor cost; establishing and maintaining standards of food quality and presentation; designing, costing and implementing appropriate menus; recruiting, training and developing staff; supervising stewarding staff to ensure a high level of cleanliness throughout the kitchen. The Director of Culinary Operations will execute policies and procedures.  The Director of Culinary Operations has an essential leadership role for the development of the culinary staff and stewarding staff, an important financial role in controlling costs and planning the generation of revenue, and an essential service role in their contact with internal and external customers.
 
ESSENTIAL DUTIES AND RESPONSIBILITIES 

•    Write, cost and implement effective menus
•    Manage budgeting food cost & payroll
•    Plan and purchase items for capital expenditure
•    Ensure guest satisfaction with the smooth and effective running of the day-to-day operation
•    Establish and maintain standards of purchasing and receiving items.
•    Control ordering and requisitioning of food products to achieve maximum profitability
•    Create recipes and establish production methods and standards
•    Staff various areas appropriately and maintain budgeted labor costs
•    Ensure that standards of presentation are maintained 
•    Maintain equipment and schedule maintenance as needed
•    Maintain an up-to-date knowledge of local and international market trends and competitors’ offerings to create food products which satisfy guest’s needs
•    Interview and recruit suitable staff for the operation
•    Conduct and attend all required department meetings. i.e. Managers meetings
•    Conduct monthly F&B inventories 
•    Attend department meetings to include labor review, daily hotel stand up meetings, P&L
•    Must help manage the POS systems in place and process F&B invoices.  
•    Closely work with the accounting team in monitoring expenses and procedures.
•    Manage and Maintain all financials for Culinary and Stewarding department 
•    Create Monthly P&L Critiques
•    Work with Beverage Director / Consultants on menu development and costs
•    Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the property when needed to assist operations to perform job duties not necessarily contained in this job description

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

EDUCATION / EXPERIENCE

The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

•    3 years experience as Executive Chef of a luxury  F&B Operations
•    Culinary degree or relevant experience
•    Ability to budget and direct financial operations 
•    Ability to motivate, train and effectively discipline staff.

REQUIREMENTS

•    Physical demands
o    While performing the duties of this job, the employee is regularly required to stand; walk; use hands and fingers to handle or feel materials, objects, tools, or controls; and reach with hands and arms
o    The employee is occasionally required to climb, balance, stoop, bend, kneel, crouch, or crawl
o    The employee must be able to occasionally lift up to 100 pounds
•    Communication
o    Ability to communicate clearly in English 
o    Ability to provide legible communication
•    Computer skills
o    Complete knowledge of P.O.S and manual systems

WORK ENVIRONMENT

The work environment characteristics described here are representative of those that an employee must be able to handle to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform in this environment.

The work environment is varied. Work is performed in both guest contact and non guest contact areas.

Noise level in the work environment is usually moderate except in mechanical areas and when using certain equipment.