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Title
Text copied to clipboard!Director of Culinary Operations
Description
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We are looking for a highly experienced Director of Culinary Operations to lead and oversee all aspects of culinary management within our organization. This role is responsible for developing and implementing culinary strategies, ensuring the highest standards of food quality, safety, and presentation, and managing a team of chefs and kitchen staff across multiple locations. The Director of Culinary Operations will collaborate closely with executive leadership to align culinary offerings with the company’s vision and customer expectations. Key responsibilities include menu development, cost control, vendor management, staff training, and maintaining compliance with health and safety regulations. The ideal candidate will possess strong leadership skills, a deep understanding of culinary trends, and a proven track record in high-volume food service environments. This position requires excellent communication, organizational, and problem-solving abilities, as well as the capacity to inspire and mentor culinary teams. The Director of Culinary Operations will play a critical role in driving innovation, operational efficiency, and customer satisfaction, ensuring that all culinary operations contribute to the overall success and reputation of the business.
Responsibilities
Text copied to clipboard!- Oversee daily culinary operations across all locations
- Develop and implement innovative menus and recipes
- Ensure compliance with food safety and sanitation standards
- Manage food and labor costs to achieve budget targets
- Recruit, train, and mentor culinary staff
- Collaborate with vendors and suppliers for quality ingredients
- Monitor kitchen equipment and coordinate maintenance
- Analyze customer feedback to improve offerings
- Establish and enforce standard operating procedures
- Drive continuous improvement in food quality and service
Requirements
Text copied to clipboard!- Bachelor’s degree in Culinary Arts or related field
- 10+ years of experience in culinary management
- Strong leadership and team management skills
- Expertise in menu development and food presentation
- Excellent knowledge of food safety regulations
- Proven ability to manage budgets and control costs
- Outstanding communication and interpersonal skills
- Experience with multi-unit operations preferred
- Ability to work in a fast-paced environment
- Creative problem-solving abilities
Potential interview questions
Text copied to clipboard!- What experience do you have managing multi-unit culinary operations?
- How do you ensure food safety and quality across multiple locations?
- Describe your approach to menu development and innovation.
- How do you manage and motivate large culinary teams?
- What strategies do you use to control food and labor costs?
- Can you provide an example of a successful culinary project you led?
- How do you handle vendor and supplier relationships?
- What steps do you take to maintain compliance with health regulations?
- How do you incorporate customer feedback into your operations?
- What is your leadership style in the kitchen?
