Culinary Director Job Description

• Report directly to and collaborate with CEO to ensure that core processes for all culinary operations of Catering by Design are developed and implemented
• Oversee culinary department leaders and chefs and work directly with the Event Service Manager to oversee the Event Chefs and onsite culinary team members
• Contribute to the successful planning, development, and management of the strategic plan for the culinary department and event chefs
• Ensure quality and cost control processes are consistently utilized
• Assign accountabilities to chefs and senior event chef team members; conduct quarterly and annual department leader performance reviews
• Establish and implement short and long-range departmental goals, objectives, policies, and operational procedures
• Ensure that a quality food operation is consistently provided by establishing and enforcing company standards
• Communicate values, strategies, and objectives and make sure they are upheld in all culinary departments
• Encourage a climate for collaboration, productive conflict, information sharing and opinions
• Increase management's effectiveness by recruiting, selecting, orienting, training, coaching, and disciplining culinary department leaders
• Attend high profile events to ensure consistent quality
• Conduct and preside over weekly Operation Leaders’ meetings
• Review and respond to culinary issues identified on event evaluation forms
• Set and control kitchen operating budget; take corrective action as needed due to monthly forecast variation to annual budget
• Monitor and suggest professional development activities for chefs team
• Recognize, seek out and help secure new opportunities to streamline the operation, grow revenue and increase profitability
• Ensure all safety, energy, preventative maintenance, and other standards are consistently met