Culinary Director

Summary/Objective

The Culinary Director is responsible for all culinary activities of Schulson Collective. This position will oversee all activity in the kitchens, train personnel, plan menus, oversee product purchasing and manage culinary budget. Prior experience directing for a large muti-unit restaurant group is required.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
2. Hires, trains, develops and appraises staff effectively. Takes corrective action as necessary on a timely basis and in accordance with company policy. Consults with human resources as appropriate.
3. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
4. Responsible for BOH food costs and labor costs.
5. For new restaurants, work with Executive Chef on research & development, kitchen layouts, menu development and tastings.
6. Collaborate with Facilities Director for FF&E purposes.
7. Take a hands-on approach to identifying problem areas/restaurants and stepping in when & where needed to rectify all issues.
8. Responsible for developing relationships with vendors, ensuring Schulson Collective maximizes profits and opportunities.
9. When needed, act as Executive Chef.
10. Consistently meets standards within Schulson Collective Core Values.
11. Perform other related duties incidental to the work described herein.

Supervisory Responsibility

This position manages all restaurant Executive Chefs and is involved in the planning, hiring, training and development of kitchen staffs.

Physical Demands

The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The employee will spend over 4 hours daily standing or walking

Required Education and Experience

1. Degree from Culinary Arts school.
2. Ten (10) or more years in Kitchen Management with proven ability to lead and train staff.
3. Prior experience in menu creation, recipe writing and coaching/training.
4. Prior experience leading multi-unit operations required.
5. Excellent written and verbal communication and problem-solving skills
6. Must be able to work flexible hours and days. Must exhibit top-notch teamwork.
7. Knowledgeable of Microsoft Office products and restaurant software.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.