Culinary Director

The Culinary Director holds primary responsibility for the overall culinary excellence of the kitchen under their direction. This includes ensuring that all dishes prepared and served meet the highest standards of quality, flavor, visual presentation, consistency, and cost-efficiency. Each meal must reflect the organization’s commitment to exceptional dining experiences.The Culinary Director plays a critical leadership role in managing and developing the culinary team. This includes actively training, mentoring, and evaluating kitchen staff to ensure consistent execution of techniques, adherence to recipes, and compliance with safety and sanitation regulations. The Culinary Director is also expected to foster a positive and productive kitchen culture that emphasizes collaboration, creativity, and accountability.Key duties include assisting in the creation, implementation, and enforcement of standardized food specifications, portion control guidelines, and recipe consistency across all menu offerings. The Culinary Director must ensure that all food preparation meets or exceeds corporate and brand quality standards, and that kitchen operations align with current health and safety codes.Additionally, the Culinary Director is accountable for controlling food and labor costs without compromising quality or guest satisfaction. This involves strategic menu planning, efficient inventory management, vendor negotiations, staff scheduling, and cost analysis. The ultimate goal is to deliver an outstanding culinary experience that enhances guest satisfaction while maintaining operational profitability