Description
The Culinary Director will lead and mentor front-of-house and culinary teams at Solage, oversee Solbar menus and food-and-beverage operations, coordinate with the Food and Beverage Director and Executive Chef, drive revenue and profitability, manage schedules and payroll, maintain sanitation and security standards, and support the Auberge Collection culture. The role requires at least three years of food-and-beverage operations experience, experience leading profitable F&B teams and creative events, strong financial management and analytical skills, and strong communication and relationship-building abilities. The starting salary range is $110,000-$120,000 annually.
