Position: Director of Culinary Operations
About: The Director of Culinary Operations at a luxury hospitality establishment is responsible for overseeing all culinary operations, including restaurants, in-room dining, catering events, pool and beach functions, and bar/cigar lounge. This role involves managing back-of-the-house operations, budgeting, ensuring food quality and presentation standards, menu design and implementation, staff recruitment and development, and maintaining cleanliness and efficiency in the kitchen area. The Director plays a crucial leadership, financial, and service role within the culinary team, interacting with internal and external customers to ensure exceptional service and profitability.
Requirements: 3 years experience as Executive Chef of a luxury F&B Operations; Culinary degree or relevant experience; Ability to budget and direct financial operations; Ability to motivate, train, and effectively discipline staff
Benefits: health insurance, 401(k)
