Description
The Culinary Director is responsible for the overall success of daily kitchen operations across banquet, room service, restaurants, bar/lounge, and employee cafeteria areas. The role leads the kitchen management team, develops and monitors culinary standards, manages purchasing, food costs, safety, staffing, training, performance, and guest-service activities, and prepares or cooks food as needed. Candidates need a high school diploma or GED with six years of culinary, food and beverage, or related experience, or a two-year degree in a relevant field with four years of experience.
