What are the responsibilities and job description for the Director Culinary position at Paradies Lagardère?
This role will oversee all aspects of culinary for the Paradies Lagardère Dining Divisions. In partnership with the leadership team and Brands, the Director of Culinary will monitor, train, review menu offerings and monitor culinary standards for dining operations.
Duties And Responsibilites
Duties And Responsibilites
- Creates, implements, and ensures Culinary Standard Operating Procedures (SOPs) are being followed in the areas of food safety, receiving, food storage, prep recipes, line procedures and all other culinary processes.
- Ensure menu items are cost-effective, appealing, and of the highest quality, meeting the diverse demands of travelers.
- Performs Culinary Audits during store visits, spot checking safety practices (walk-in organization, temps, sani buckets, etc.) and observes, corrects, and trains the food safety habits of our Team Members (handwashing, cooling, etc.)
- Partners with Director of Food Safety ensuring food recall messages/processes are handled in a timely manner to ensure unsafe products are not being used in any locations.
- Assist with design for upcoming proposals.
- Works with Brands to ensure adherence to all brand standards.
- Leads new store openings with menu development, collaboration with purchasing, locations set and organization and training.
- Assesses and checks new menu items/recipes after rollout and measures success.
- Implements practices and corrective measures to lower food cost, identifies best practices, and troubleshoots underperforming restaurants to get them back on track.
- Ensure all culinary offerings meet and exceed financial requirements. Analyze metrics and customer satisfaction to guide menu additions and deletions.
- Implements seasonal food offering to support local suppliers.
- Standardizes the culinary tools used in the restaurant (e.g., smallwares, equipment, etc.) and ensures each restaurant supports the standard.
- Measures recipe adherence (tastes, observes, course corrects with Teams, etc.) during restaurant visits.
- Involved in the selection and training of Culinary Leaders and works with operations on the people pipeline by identifying future chef candidates with strong culinary skills.
- Supports operations in the certification of Chefs on our culinary processes.
- Collaborate with platform leadership to develop and execute the long-term culinary strategy for multi-unit operations.
- Manages Regional Chefs.
- A Bachelor of Science degree/Culinary degree within hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
- ServSafe Certification is required.
- Minimum of 10 years’ experience in a culinary leadership role
- Familiarity with the industry’s latest trends.
- Proven experience leading multiple locations, culinary expertise and training in a dining environment required.
- Ability to work various shifts in a 7/365 team-oriented environment.
- Ability to be proactive, self-motivated, and self-directed.
- Demonstrated leadership abilities and commitment to guest service.
- Excellent interpersonal skills/demonstrated ability to be flexible and effectively work with others as a team.
- Excellent communication, organization, and problem-solving skills.
- Demonstrated ability to achieve all goals within assigned areas of responsibility.
- Excellent communication, organization, and problem-solving skills.
- Demonstrated track record for flexibility and urgency in prioritizing and organizing projects.
- Flexible work cycle: can readily adapt to business, team needs and change.
- Ability to lift a minimum of 25 lbs. perform essential job functions such as standing, bending, reaching, climbing on a ladder, and walking long distances.
- Standing for long periods and the ability to work in an environment with varying temperatures.
- Travel is required.
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