Culinary Director

We are a well established, multi-unit, daytime fast-casual chain in New York City looking to hire an experienced and reliable Culinary Director for our growing operation.

The Culinary Director is primarily responsible for implementing and maintaining quality control and standards through staff training and continuous development and auditing. They are also responsible for budgeting and cost management, recipe auditing, maintaining the highest standards of cleanliness in the kitchen, receiving feedback from leadership and customers as well as menu development.

Quality Control and Standards

Ensuring consistency and quality across multiple locations is the most important part of the job. The Culinary Director establishes and enforces standards for food preparation, presentation, and service. This includes frequent site visits to audit kitchen operations, provide feedback, and implement changes as needed.

Staff Training and Development

The Culinary Director is responsible for designing training programs, mentoring kitchen staff, and creating pathways for career advancement within the organization. Their goal is to build a strong culinary team capable of delivering high-quality dining experiences.

Budgeting and Cost Management

The Culinary Director must have a firm grasp of budgeting, cost analysis, and managing food and labor costs.

Repair & Maintenance

The Culinary Director also oversees and coordinates repair and maintenance for kitchen equipment, builds and maintains relationships with repair people, directs their team to keep logs and establishes consistent standards for when equipment needs to be repaired or replaced

Menu Development

The Culinary Director is responsible for creating and maintaining a cohesive culinary vision across all locations. This involves developing seasonal dishes, and special offerings that align with the brand's identity.

Collaboration with Other Departments

The Culinary Directors must work closely with other operations and catering. This cross-functional role requires excellent communication skills and the ability to see the bigger picture of the business.

Preferred Qualifications :

• Three to five years of culinary or kitchen management experience
• Experience with planning and managing catering events from a culinary perspective
• Strong leadership skills and desire to work with an industry leader
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Proficient computer skills (Microsoft Office, Email and the Internet)
• Ability to communicate on various levels including management, departmental, customer and associate
• ServSafe® Certification