Culinary Director Roblox

Job Summary

Bon Appetit Food Management Company is searching for a dedicated Culinary Director to join our team. Our ideal candidate shares our passion for delivering the highest quality of food, beverage, and service - taking great pride in your work and your ability to impact both guest and team member.

This best-in-class opportunity requires a hands-on, highly organized, creative innovator who can work under pressure and an inspiring leader who invests time in continuous learning and improvement; staying current in culinary trends and is knowledgeable in all levels of dining experiences with the ability to drive culinary programs and supervise operational systems.

They will be responsible for delivering culinary programming and cooking principles that live up to our world-class reputation by establishing criteria for menu content and its execution, production logistics, procurement protocols, and establishing and maintaining operational standards. It will be their responsibility to achieve food costs, labor and menu mix goals. They will regularly seek performance metrics with client, guests and area leadership and incorporate the feedback into menu development and programming always striving to exceed our guests’ expectations.

Multi-unit restaurant, hotel/resort, banquet and catering operations experience and a deep multi-cultural knowledge of food preparation highly preferred. Highly motivated professionals who are detail focused, committed to locally sourced and artisanal quality products are encouraged to apply.

Bon Appetit is dedicated to being the benchmark in food service management. This could be the next step in your career.

Key Responsibilities

* Lead and cook by example and provide guidance to all team members. Ensure kitchen operations are established and can run smoothly and efficiently in your absence.
* Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards.
* Coordinate training activities for kitchen and back-of-house associates to meet service level standards.
* Hire, train, and mobilize kitchen and service teams with precision to provide impeccable service to our guests.
* Determination of purchasing specifications and budgetary allotments for all menu items.
* Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success.
* Maintain complete knowledge of and compliance with all company policies, service procedures and standards - including Health Department regulations; always maintains excellent kitchen hygiene conditions.
* Have a solid understanding of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies.
* Make periodic and regular inspection at events to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance.
* Manages all culinary operations campus-wide, which includes direct supervision of culinary leadership teams for each outlet.
* Monitors all outlets and fills in where needed to ensure service standards are met and efficient operations.
* Maintains and supervises sanitation, safe food handling practices, and workplace safety in food service operations as required by OSHA, State, and Federal guidelines.
* Demonstrates mastery, knowledge, and proficiency in food production and the preparation of specialized diets.
* Responsible for menu and recipe development & consistency and maintains and monitors quality control programs of food production.
* Interviews, hires, orients, trains, and coaches all culinary staff. Fosters opportunities for the culinary team to learn, grow and develop their abilities.
* Ensures great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution.
* Creates a positive work environment through hiring/selection of employees, improving productivity and morale through employee engagement and maintaining appropriate staffing levels per business needs.
* Assists in developing labor budgets to support the business.
* Supports both front-of-the-house and back-of-the-house in all business aspects.
* Guarantees state and company compliance, including but not limited to safety & sanitation standards, purchasing programs and client requirements. Ability to manage these programs independently to company standard.
* Plan and create menus as needed with regional support and feedback.
* Delivers on financial and food sanitation goals of the operation and overall business.

Qualifications

* Creative problem-solver who brings passion, enthusiasm and fresh ideas.
* Consistent track record of being organized, dependable and self-motivated.
* Team builder and ability to successfully manage and develop a team.
* Able to work independently and have the capacity to manage up and down.
* Ability to work extended hours based on business needs.
* Willingness to work a flexible schedule, including days, evening, weekends and holidays.
* Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
* Strong financial and computer skills; has experience working with and an understanding of P&L’s and budgeting
* Degree or training in Culinary Arts, Hospitality or related field, or culinary certificate preferred.
* At least four (4) years holding a previous Executive Chef position.
* Ten (10) + years of total culinary management experience.
* Certificate or degree in Culinary Arts preferred.
* ServSafe and Food Safety Handler certifications
* High volume, complex food service operations experience