Corporate Director of Culinary Development & Innovation

Essential Job Functions

• Maintain Executive Chef responsibilities per the Executive Chef job description. In addition:
• Collaborate with hotels and Resource Center on the development of new restaurant concepts to include renovations and new builds. Direct oversite of menu development and food presentation, recruitment and training of teams, the opening of all new outlets successfully, and kitchen design.
• Work with culinary management teams to create and maintain menus at all properties to meet and exceed company as well as guest expectations by monitoring guest satisfaction scores, social media, and online reviews.
• Work with Executive Chefs to elevate property culinary skills through training programs, mentoring, and providing updates on emerging culinary trends.
• Provide assistance to properties in managing food cost, developing relationships with vendors, making purchasing recommendations, and pricing of all menus as needed.
• Hire and train new Executive Chef’s on Auro Hotel’s standards, systems, and property standards.
• Complete special projects when assigned, including but not limited to creating event-special menus, planning procedures for special events and banquet functions, etc.

Other Duties and Responsibilities

• Complies with Company Standards of Service as outlined for AURO Hotels.
• Projects a favorable image of AURO Hotels to the public at all times.

• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.

• Treats guests, vendors, customers and co-workers with professionalism and respect at all times.
• Completes Departmental, AURO Hotels and Brand standards training as assigned.
• Maintains a clean and neat appearance at all times.
• Must be able to work flexible work hours/schedule including evenings, weekends and holidays.
• Nothing in this job description restricts management’s right to assign or reassign duties, work hours and/or responsibilities for this job at any time.

Experience/Education

5 years experience as an Executive Chef, in the Hospitality industry. A minimum of 2 years of international culinary experience is required. A College degree in culinary arts is required.

Certificates & Licenses

Valid State Driver’s License (anyone driving a Company vehicle or required to drive as a part of their job); Others required by Brand Standard and/or State Law.

Computer Skills

As required by Brand Standard and Company standards

Language Ability

Ability to speak effectively with customers and/or associates. Ability to write clearly and legibly.