Director Of Culinary/Executive Chef At Watercolor Inn & Resort

Job Summary: The Director of Culinary has a key leadership role within the team. This role is the lead culinarian and is responsible for inspiring the chefs, creative menu development, efficient back of house operations, and keeping the kitchen at the forefront of culinary leadership within the industry. This role requires collaboration across a diverse team. In addition, the willingness and ability to think at a strategic level while operating with an entrepreneurial mindset to get the job done with limited resources is a must. This role will be managing a high-volume F&B operation.

Job Responsibilities:

• Oversees culinary staff and their procedures.

• Ensures all needs of operation are met.

• Supervise and coordinate all aspects of food production of a large-scale food preparation operation, including daily production of all foods and assisting with staffing schedules.

• Develop training programs and coordinate all professional development for staff.

• Inspect food facilities to ensure compliance with quality, sanitation, and safety standards.

• Creates menus in collaboration with other staff.

• Analyzes food costs and other budgeting aspects.

• Works closely with Sous Chefs, Chef De Cuisine, and all other staff to ensure a smooth-running kitchen.

• Ensuring a balanced approach of culinary creativity with operational efficiency with each new dish created

• Identify procurement ingredient opportunities, ingredient cross-utilization, and menu recipe optimization.

• Understanding, managing, and executing all aspects of recipe food costing, plating guidelines, and recipe standard

• Partnering with the team to ensure training materials, rollout timelines, and all other aspects of the menu rollout meet the needs of our restaurant managers.

• Working one on one with leadership to ensure restaurants are executing at the highest level of Operations including food quality, ingredient quality, ticket times, recipe adherence, facility organization, and cleanliness.

• Evaluating current kitchen design, equipment packages, and kitchen layouts to ensure the department delivers an unmatched breakfast experience.

• Completing a full analysis of previous years' results and identify any opportunity to mitigate waste while elevating efficiencies and productivity and partnering with Purchasing Team to ensure the restaurants are receiving the highest quality of ingredients while procuring the best pricing.

• Leading, managing, guiding, inspiring, and developing a team of in-restaurant cooks and chefs, and creating developmental programs to elevate their culinary, operational execution, and financial skillset.

• Leading and building a strong culture that is consistently working towards bringing out the best in our Guests.

• All other duties as assigned.

Qualifications

Education and Experience:

• Culinary degree and five years' experience in quantity food preparation., including three years at a supervisory level.

• Sufficient education and literacy are needed to identify and read product labels and to communicate with guests about job-related needs.

Knowledge, Skills, & Abilities:

• Great cooking skills and attention to detail.

• Leadership and management skills

• The ability to inspire others and help them develop skills.

• Detail oriented and thorough

• Ability to remain discreet and respect the privacy of guests.

• Ability to perform consistent work to the highest of standards.

• Ability to interact with guests in a pleasant friendly way.

• Analytical and written communications skills, problem solving and presentation.

• Ability to understand and apply principles of all Food & Beverage metrics of measurement.

• Strong diagnostic and analytical skills

• Strong organizational skills

• Strong leadership and teaching skills

• Understands the accounting and supply chain functions.

• Good computer skills

• Diverse international and regional cuisine cooking technique.