Director of Culinary

The Director of Culinary is responsible for the leadership, quality, consistency, and financial performance of all restaurant culinary operations. This role oversees multiple restaurant concepts and focuses on guest satisfaction, menu innovation, operational efficiency, team development, and cost controls.

Responsibilities

Provide strategic direction for all resort restaurant culinary operations; Ensure consistent food quality, presentation, and portion standards across all outlets; Develop and maintain restaurant-specific culinary identities and concepts; Lead seasonal menu development; Oversee daily culinary operations; Establish and enforce kitchen standards, recipes, and plating guides; Monitor kitchen workflow, staffing levels, and service execution; Manage restaurant food cost targets and labor efficiency; Review P&L statements; Control purchasing, waste, and inventory; Lead, coach, and mentor Chefs and culinary leadership team; Develop succession planning and training programs; Create and refresh menus seasonally; Conduct regular kitchen inspections and line checks; Monitor guest feedback

Requirements

7–10+ years progressive culinary leadership experience in luxury resort or hotel environment; Multi-outlet restaurant experience required; Strong background in high-volume resort dining; Proven leadership managing multiple chefs and kitchen teams; Strong financial acumen including food cost and labor management; Excellent communication and organizational skills; ServSafe Certification or equivalent required

Nice to have

Culinary degree preferred but not required

Benefits

Comprehensive health insurance; Retirement plans; Paid time off; On-site wellness programs; Local discounts; Employee rates on hotel stays; Ongoing training and development opportunities; Comprehensive training programs