Culinary Director

Title :

Culinary Director, Land and Sea Dept.

Land and Sea Dept.

Reports To :

Land and Sea Dept., Ownership

Position Objective :

The Culinary Director position is responsible for all facets of LSD’s culinary business.   This includes budgeting (food and labor), catering, financial oversight, food production, inventory system controls, menu development, staffing and vendor relations.

The primary goal is to create, execute and maintain dynamic menus that invigorate our concepts, driving both excitement and sales. The role also ensures that our properties have the information, staffing and tools they need to perform their jobs, as well as to ensure that departmental and interpersonal communications are clear, concise, and without friction, building upon a culture where people are our most valued asset.

Responsibilities : Financials

• Assist with quarterly menu price comps across concept peer sets.
• Ensure proper input at the store level of all invoicing
• Manage both COGS and Labor to annual P&L budget, with monthly and quarterly reviews
• Monitor COGS, Labor and Sales results on a daily, weekly, monthly and quarterly basis
• Work with the accounting team to ensure the P&L accurately reflects the business

Menus

Oversight of Food Consistency and Quality

Oversight of Properties

Oversight of Staff and Management