Description
The Culinary Director is responsible for the overall success of daily kitchen operations, including managing kitchen shifts, coordinating cooks and other food-preparation staff, maintaining food quality and sanitation standards, controlling purchasing and inventory, supporting the Executive Chef, and leading staff development. The role also oversees customer service, guest feedback, budget and performance goals, employee scheduling, safety training, and human-resources activities. Candidates need a high school diploma or GED with four years of culinary, food and beverage, or related experience, or a two-year degree in a relevant field with two years of experience.
