Description
The Culinary Director leads daily kitchen operations across banquets, room service, restaurants, bars, lounges, and employee cafeterias, supervising cooks and other food-preparation staff while managing purchasing, food costs, safety, sanitation, menu development, quality, customer service, and employee development. The role requires either a high school diploma or GED with six years of culinary, food and beverage, or related experience, or a two-year accredited degree in Culinary Arts, Hotel and Restaurant Management, or a related major with four years of experience.
