Description
The Culinary Director is responsible for the overall success of daily kitchen operations across banquet, room service, restaurants, bar/lounge, employee cafeteria, dish room, and purchasing areas. The role leads and develops kitchen staff, sets performance and budget goals, manages food costs and purchasing standards, ensures food safety and sanitation compliance, develops menus and food presentations, handles guest service and complaints, and oversees human-resource activities such as training, performance appraisals, and disciplinary procedures.
