Regional Director of Culinary Operations (Director Regional de Operaciones Culinarias)
Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Travel opportunities
Job Description
Azul Hospitality is a distinguished hospitality company committed to delivering exceptional guest experiences through its diverse portfolio of hotels and restaurants. Known for its dedication to quality service and operational excellence, Azul Hospitality fosters an environment where innovation and hospitality expertise meet. The company prides itself on maintaining high standards in food and beverage services while ensuring compliance with health, safety, and regulatory guidelines. Azul Hospitality's regional operations are focused on creating memorable dining experiences that reflect both local flavors and international culinary trends, supported by a strong leadership team dedicated to continuous improvement and employee development.
Th... Show More
Th... Show More
Job Requirements
- Must have five years of prior experience as a Chef at a property of similar size and quality
- Minimum of 5-7 years of experience multi-unit experience preferred
- Culinary degree or comparable four-year culinary development experience
- Culinary sales and service background required
- Must be at least 21 years of age to serve alcohol
- Safe Server Alcohol and Food Handlers certification required
- Ability to provide and maintain a valid driver’s license
- Must be able to speak read write and understand the primary language used in the workplace
- Requires good communication skills verbal written and electronic
- Must possess strong supervisory leadership and hands-on management abilities
- Must demonstrate solid financial expertise with experience in profit and loss management budgeting and food control procedures
- Must be detail oriented with outstanding organizational and communication skills
- Must possess intermediate computer skills and basic computational skills
- Must be self-driven and able to work independently
- Must be able to work in extreme temperatures including freezers and kitchens for extended periods
- Must be able to stand walk bend lift and perform repetitive motions for extended periods
- Must possess knowledge of federal state and local laws related to employment civil rights occupational safety and health wage and hour issues and labor relations
- Regular attendance in conformance with company standards is required
- Must maintain a neat clean and well-groomed appearance per Azul Hospitality standards
Job Qualifications
- Culinary degree or comparable four-year culinary development experience
- Minimum of 5-7 years of experience multi-unit experience preferred
- Prior experience as a Chef at a property of similar size and quality for at least five years
- Culinary sales and service background required
- Strong supervisory leadership and hands-on management abilities
- Effective coaching skills
- Solid financial expertise with experience in profit and loss management budgeting and food control procedures
- Excellent interpersonal and communication skills
- Detail oriented with outstanding organizational skills
- Intermediate computer skills
- Basic computational skills
- Knowledge of computer programs math skills and budgetary analysis capabilities
- Knowledgeable about Windows OS MS Office PMS PBX key system and POS
- Self-driven and able to work independently
- Strong issue resolution and analytical skills
- Thorough knowledge of federal state and local laws governing employment and civil rights occupational safety and health wage and hour issues and labor relations
- Thorough knowledge of food products standard recipes and proper preparation
- Ability to distinguish product quality taste texture and presentation
- Ability to conduct meetings menu briefings and maintain communication lines between line staff and departmental managers
Job Duties
- Supervise kitchen operations across the region ensuring adherence to health and safety regulations and proactively addressing any operational challenges
- Develop and implement operational plans and systems to ensure fulfillment of contractual obligations
- Oversee cost management and control expenditures within the region
- Serve as a regional leader by demonstrating competencies and behaviors that align with and support company values
- Develop and execute regional menus that adhere to quality standards reflect current industry trends and align with the company’s branding guidelines
- Monitor and maintain food quality and consistency across all locations ensuring adherence to recipes portion sizes and presentation standards
- Monitor industry trends take appropriate action to maintain a competitive and profitable operation including updating menu items as necessary
- Recruit train and support regional chefs and kitchen personnel to promote a positive and efficient work environment
- Offer support and guidance throughout the opening of new restaurants or locations within the region
- Coordinate and assist with special culinary events and catering requests across the region
- Responsible for short and long term planning of all outlets including Restaurant Bar and In-Room Dining
- Plan and direct the functions of the Food and Beverage Outlets to meet the daily operation needs
- Responsible for enhancing the food product that is presented to guests making changes that respond to the marketplace and guests’ needs
- Recommend changes to the food product and use market research to develop new products
- Supervise staff in all food preparation including proper receiving and storage of all food and food-related items
- Plan and create menus including influencing the menu for chef’s tables and catering expos
- Develop and communicate strategies for improving customer experience
- Interact professionally with a diverse group of staff members suppliers clients and customers
- Lead the preparation and production of meals food quality and presentation
- Ensure compliance with all safety and sanitation standards and regulation team member productivity and performance cost controls and overall profitability
- Visually inspect select and use quality food products including fruits vegetables meats fish and spices
- Collaborate with General Managers to create the Food and Beverage budget and monitor department performance accordingly
- Maintain consistent communication with vendors and suppliers for timely rollout of seasonal food options
- Provide support of a specialist nature to the Executive Committee at each location
- Participate in department monthly quarterly annual inventories providing assistance in submitting inventory reports to accounting in a timely manner
- Develop and implement creative strategies for revenue enhancement and cost containment
- Manage the payroll and time and attendance for the Food and Beverage and Culinary staff
- Implement effective control of food and labor costs among departments
- Establish and achieve predetermined profit objectives and desired quality standards of food service cleanliness merchandising and promotion
- Conduct orders of food supplies
- Stay up to date on brand requirements and changes to the restaurant
- Oversee chefs to ensure the quality and consistency of food products maintaining high standards in food preparation and delivery
- Ensure attendance at all mandatory meetings
- Assist with the selection training and development of department personnel supporting hiring and termination processes in alignment with brand policies as needed
- Oversee divisional matters as they relate to federal state and local employment and civil rights laws
- Lead and coach the culinary teams towards achieving exceptional guest service and staff satisfaction results
- Responsible for maintaining high energy positive attitude and professional appearance
- Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department
- Assist chefs in cross training their team members across all positions within their area of responsibility ensuring proficiency with all equipment and successful implementation of checklists
- Ensure that all staff members are retrained as needed
- Serve as a role model to all chefs and their teams adhering closely to policies and procedures practicing the highest standards of performance and set the highest possible example in conduct temperament punctuality and standards of work
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
You may be also interested in:
Nearby Cities