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 and develops kitchen staff, manages food quality, safety, sanitation, purchasing, receiving, storage, food costs, and budgets, supports menu development and guest service, and coordinates with Banquet Chef and Catering departments. 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.
