Description
The Culinary Director leads kitchen operations across banquets, room service, restaurants, bars, lounges, and employee cafeterias; supervises cooks and food-preparation staff; develops menus and food quality standards; manages purchasing, receiving, food storage, food costs, and budgets; ensures sanitation and safety compliance; and coaches, trains, and evaluates employees. The role requires 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.
