Director Of Culinary Operations

Culinary/Kitchen · Gros Islet, SLU
Department Culinary/Kitchen
Employment Type Full-Time
Minimum Experience Executive

SUMMARY

The Director of Culinary Operations will be responsible for execution of developing and managing culinary strategy including specs, recipes, menus, training, and documents. Will have oversite of implementation and improvement of strategy, operational excellence, for multiple restaurants and including catering & events from casual to high-end dining. All Executive Chefs are encouraged to apply


SPECIFIC RESPONSIBILITIES                  

  • Menu and recipe development across the Harbor Club. Starting with QSR then specialty then moving to casual/upscale casual defined concepts and recipe banks
  • Procurement specifications in food, OSE, kitchen equipment and cleaning chemicals
  • Identify and articulate food trends that are then manifested through ideation and recipe creation- continuous improvement
  • Translate strategic priorities into actionable, measurable and innovative solutions with meaningful results
  • Develop, implement and maintain recipe development process, plating guides, writing recipes, allergens protocol, culinary technical training, and safety to ensure consistency
  • Menu rollout process to ensure quality and consistency across the Harbor Club
  • Lead Chefs Alliance to create platforms on training, collaboration, mentoring and seeking feedback
  • Collaborate with procurement team to ensure that all products meet required quality levels while maintaining an aggressive cost structure. Ensure distribution and supply chain is sound. Identify opportunities within procurement to cross utilize, optimize ingredients and embrace a smart scratch strategy than drives efficiency and quality
  • Work with procurement to meet compliance goals and identify opportunities
  • Design, develop, implement and monitor the tools, processes and training tools to effectively ramp up and ramp down operations. Include detailed new hire and on boarding strategy with the necessary training tools that can consistently developed, measured and rolled out across the Harbor Club
  • Ensure a balanced approach to culinary creativity, understanding guest needs, with operational efficiency with each and every dish crafted for consideration
  • Understand managing all aspects of kitchen operations and develop, design, deliver and monitor the tools needed regarding efficient kitchen management, production management, quality control, facility organization, cleanliness, HACCP, ingredient quality and ticket times
  • Working with regional culinary leaders ensure that the right process, tools, standards, collaboration are in place for all resorts to execute at the highest level of kitchen operations, food quality, product quality, facility management, recipe adherence, efficient and reliable production planning, ticket times, food safety, cleanliness, training competency, HACCP standards, and facility organization
  • Evaluate all kitchen designs, equipment packages, capital requests and all HOH kitchen layouts or renovations to ensure that resorts can deliver high quality product efficiently
  • Work with resorts to identify opportunities to effectively manage all costs
  • Annual analysis to full year operations to identify areas of food waste, inefficiency and other areas of product improvement with regional chefs and procurement team
  • Lead, develop and implement process around continuous improvement in menu development, staying close to emerging trends and identifying those that may be beneficial to the organization. Enable regional and resort chefs to be engaged in the process to develop the best product available
  • Leading, inspiring, managing and developing resort chefs by creating developmental strategy and programs to elevate their culinary and operational execution and business acumen
  • Work closely with and collaborate with the team to continuously develop innovative programs that reduce and eliminate food waste and landfill
  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Maintain regular attendance in compliance with Harbor Club - Curio Collection By Hilton standards, as required by scheduling which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
  • Comply at all times with Harbor Club - Curio Collection By Hilton standards and regulations to encourage safe and efficient hotel operations.
  • Maintain a warm and friendly demeanor at all times.
  • Be familiar with the general organization of Hotel and know the function of each department.
  • Ensure training of all Food and Beverage/Banquet personnel using the steps to effective training according to Harbor Club - Curio Collection By Hilton standards.
  • Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid.
  • Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
  • Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.
  • Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
  • Understanding market dynamics, Harbor Club level objectives and important aspects of the company's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.
  • Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
  • Developing and Maintaining Food and Beverage/Culinary Goals
  • Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
  • Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
  • Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.
  • Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department's financial performance.
  • Establishes challenging, realistic and obtainable goals to guide operation and performance.
  • Strives to improve service performance.
  • Develops and manages Food and Beverage budget.
  • Monitors the department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
  • Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.
  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Analyzes information and evaluating results to choose the best solution and solve problems.
  • Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
  • Order and purchase equipment and supplies.
  • Ensure all Covid-19 protocols are put in place to keep F&B area, employees, and guests consistently safe and sanitized

Thank You

Your application was submitted successfully.

  • Location
    Gros Islet, SLU
  • Department
    Culinary/Kitchen
  • Employment Type
    Full-Time
  • Minimum Experience
    Executive