Culinary Director

Culinary Director – Ron’s Original Bar & Grille

Ron’s Original Bar & Grille, a landmark restaurant in the heart of Chester County, is accepting resumes for the position of Culinary Director. The right candidate will have experience in managing an extremely high-volume and growing business with multiple dayparts (i.e., A le Carte, Delivery, Take-Out, Retail, Private Events, Catering, and Curbside). This is a hands-on leadership role focused on supporting execution, quality control, training, and innovation in a fast-paced, volume business.

Ron’s Original Bar & Grille is a family-owned business built on the foundation of healthy, from-scratch food, made daily with the freshest and highest quality ingredients. Innovators of healthy and clean eating, their dishes are free of added hormones, antibiotics, GMOs, MSG, artificial sweeteners, colors or preservatives. The extensive menu offers Italian Specialties and gluten-free, vegetarian, spicy varieties – all from scratch. To complement our food, we offer a wide selection of beer, wine, and cocktails, including 20 varieties of ever-changing draft beers. We strive to be unique, authentic and original. An employer of choice, our local and friendly staff are knowledgeable, friendly, and accommodating.

Qualifications:

• 5 Years or more BOH supervisory experience
• Experienced in mentoring and developing Sous Chefs, Chefs, Kitchen Managers and Culinary professionals
• Multi-Unit management oversight experience in high-volume venues – a plus
• Experience in multiple culinary concepts from Quick Serve, Casual Gourmet, to Fine Dining.
• Creative and passionate about food, menu development, and working with extremely high-quality ingredients
• Budgeting experience in COGS, Labor and Scheduling
• Fluency in Spanish – a plus
• Special and Private Event menu planning experience

Responsibilities:

• Effectively manage a diverse team, lead and mentor them in accordance with Ron’s standards and values.
• Assist Ownership and Management in the development and testing of new recipes, seasonal menu changes, and rollouts.
• Assist Management with the oversight of multiple Kitchen Managers and Culinary professionals.
• Maintain a demanding work schedule (5 days on and 2 days off), often 50 hours or more.
• Monitor kitchen operations, layout, and flow – suggesting improvements when needed.
• Ensure that menu items are prepared and presented according to recipes and guidelines to maintain absolute consistency.
• Provide a positive and professional attitude toward all staff and the ability to resolve conflicts. Always encourage camaraderie.

Compensation:

• Competitive salary package (commensurate with experience)
• Generous PTO policy
• Medical Benefits (after 6 months)