Culinary and Hospitality Director

Job Description

The Culinary and Hospitality Director is a management position responsible for developing and executing café dining and catering solutions to meet customer needs and tastes. This position oversees and manages all aspects of food service operations. This includes managing salaried and hourly employees, ensuring high standards of food quality and presentation, adhering to health and safety regulations and delivering exceptional customer service. This person will also oversee the execution of customer ordered catered events and will serve as the on-site Culinarian to guarantee timeliness, quality, and accuracy of event services. The ideal candidate will have a passion for food, experience in food service management, experience in culinary and the ability to foster a positive team environment.

Job Responsibilities

Leadership:
•    Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
•    Ensure food services appropriately connects to the Executional Framework
•    Supervisors/coordinates all related culinary activities
•    Establishes presentation technique and quality standards, and plans and prices menus
•    Oversees special catering events and may also offer culinary instruction and/ or demonstrate culinary techniques
•    Coach employees by creating a shared understanding about what needs to be achieved and how to execute
•    Reward and recognize employees
•    Ensure safety and sanitation standards in all operations 
Client Relationship:
•    Identify client needs and effectively communicate operational progress Financial Performance:
•    Adopt Aramark process and systems
•    Build revenue and manage budget, including cost controls regarding food, beverage and labor
•    Ensure the completion and maintenance of P&L statements
•    Achieve food and labor targets
•    Manage resources to ensure quality and cost control within budgetary guidelines Productivity:
•    Implement and maintain Aramark agenda for both labor and food initiatives
•    Create value through efficient operations, appropriate cost controls and profit management
•    Full compliance with Operational Excellence fundamentals, including food and labor
•    Direct and oversee operations related to production, distribution and food service Compliance:
•    Maintain a safe and healthy environment for clients, customers and employees
•    Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
Key Responsibilities:
•    Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development
•    Develop operational component forecasts and explain variances. Responsible for components accounting functions.
•    Ensure that requirements for appropriate sanitation and safety levels in respective areas are met
•    Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, labor management and employee training
•    Recruit, hire, develop and retain front line team.
•    Conduct period inventory
•    Maintain records to comply with ARAMARK, government and accrediting agency standards
•    Interact with Client Management and maintain effective client and customer relations at all levels with client organization
•    May participate in sales process and negotiation of contracts
•    Look for opportunities to implement new products and services which support sales growth and client retention
Additional Responsibilities:
•    Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices
This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice.
 

Qualifications

• Requires at least 4 years of experience, with 1-3 year of experience in management
• Requires a Culinary degree or equivalent professional experience
• Strong knowledge of various cuisines and cooking techniques
• Commitment to food quality, sustainability, and excellence in service.
• Ability to thrive in a fas