Role OverviewThe Culinary Director oversees all aspects of culinary production, ensuring that the organization's systems and standard operating procedures are met across Kitchen, BBQ, Pizza, and Hoedown operations. This position requires a flexible availability including weekends and holidays.
What You Will Do
Daily Operations: Ensure accurate daily and monthly inventory management. Lead and manage day-to-day kitchen operations with attention to efficiency and quality. Recipe Development and Culinary Innovation: Develop new recipes and build creative menu ideas that align with customer preferences and market trends.
Why It Might Be a Fit
The ideal candidate will maintain a professional demeanor with customers and team members while driving innovation and operational excellence in Stew Leonard’s dynamic kitchen environment.
Requirements
- Bachelor’s degree from a recognized culinary institute
- 5+ years in kitchen and catering management with a well-regarded organization known for high culinary standards, innovative concepts, or large-scale operations
- Extensive culinary knowledge, including global cuisines and food trends
- Expertise in recipe development, building innovative menu ideas, and wine/food pairings
- Exceptional customer service and communication skills
- Proficiency in food safety and sanitation certifications
- Advanced math and computer skills for inventory and scheduling management
- Strong ability to work under pressure and adapt to labor constraints
Benefits
- High value, high quality Medical, Dental, and Vision coverage
- 401 K plan for FT & PT team members
- paid family & personal time
- life insurance
- management retirement plan
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