Culinary Director

About

Bloomingdale's makes fashion personal and fun, aspirational yet approachable. Our mission is to guide and inspire our customers to make style a source of creative energy in their lives. We will always strive to make Bloomingdale's like no other store in the world. Everyone plays a critical role to bring our mission to life. Regardless of position, we believe all colleagues have a voice and access to share their thoughts with every level of leadership. Our colleagues are passionate, driven, entrepreneurial and collaborative. We welcome and embrace diversity of background, thought and opinion while having a lot of fun along the way.

Job Overview

The Culinary Director will oversee total kitchen operations for Bloomingdale's national portfolio of owned restaurants. This leader will spearhead the development and execution of culinary strategies that evolve and refine our Food & Beverage offerings across all business models and units, elevating the total Bloomingdale's brand. This role requires a proven leader with a passion for culinary arts and a demonstrated track record of driving operational excellence within a multi-unit food & beverage landscape. Primary responsibilities include menu development, procurement, cost management, food safety, team development, and training.

Essential Functions

• Culinary Strategy: Develop and implement a culinary strategy that modernizes and elevates Bloomingdale's Food & Beverage division

• Menu Development: Create and roll out standardized menus for each business model inclusive of guides and best practices for procurement, recipes, nutrition, and plating

• Kitchen Operations: Oversee all BOH operations including, but not limited to, food procurement, storage, inventory management, preparation, and waste management. Standardize kitchen operations by implementing line checks, cleaning schedules, opening/closing checklists, prep sheets, order guides, and waste logs.

• Quality Control: Implement and maintain the highest standards of food quality, consistency, presentation, and taste that exceed customer expectations and build brand reputation

• Team Leadership: Serve as a mentor and trainer of the BOH staff and a collaborator to the FOH staff to ensure a cohesive expression of the Food & Beverage division's brand strategy

• Food Safety and Compliance: Ensure total division understanding of, and adherence to, all food safety regulations, health codes, policies, and procedures

• Vendor Relationships: Establish and maintain relationships with 3rd party vendors that elevate our food & beverage offering and drive down costs

• P&L Leadership: Directly own and manage BOH expenses (supply, food, and liquor costs) ensuring unit profitability

Qualifications and Competencies

• We encourage candidates with either a bachelor's degree or equivalent work experience in a related field to apply

• 5+ years direct experience.

• Familiarity of all BOH positions with extensive experience as an executive or corporate chef.

• Demonstrated technical skill set and knowledge of current food trends.

• Extensive knowledge of food safety standards. Servesafe Manager Certificate or its equivalent required Demonstrated knowledge of food industry finance, production, purchasing, & sustainability.

• Multi-unit management experience in a full- service restaurant operation. Ability to drive Back of House and Front of House standards with demonstrated multi-unit experience.

• Ability to read, write, and interpret instructional documents such as reports, procedure manuals and recipes.

• Understanding of P&L statements, food cost and payroll budgets.

• Practices open and continuous communication, values keeping others informed, effectively presenting information in a clear, concise manner. Ability to think creatively, strategically, and technically.

• Excellent leadership, facilitation, and interpersonal skills, with the ability to work across functional lines at many levels.

• Ability to work a flexible schedule based on department and Company needs.

Essential Physical Requirements

• Requires prolonged periods of sitting, with occasional standing.

• Frequent use of computers and other technology, necessary to perform job functions, including handheld equipment, cash register and ability to process register transactions.

• Involves close vision, color vision, depth perception and focus adjustment.

• Frequently lift/move up to 30lbs.

• This position is exposed to high levels of heat within an enclosed space.