Executive Culinary Director
* Provides strategic leadership and direction to kitchen team members.
* Ensures exceptional culinary standards through thorough menu planning, quality control, and supply management.
* Maintains open communication with the executive chef to align operations with company objectives.
* Fosters a collaborative work environment by encouraging teamwork and resolving conflicts promptly.
* Cultivates relationships with suppliers to negotiate prices and ensure timely deliveries.
* Leverages technology to streamline operations and optimize productivity.
* Oversees the development of new recipes and menu items in line with industry trends and customer preferences.
* Employs creativity and resourcefulness in addressing culinary challenges and achieving business goals.
* Serves as an ambassador for the organization by upholding its values and reputation in the foodservice industry.
Requirements and Qualifications
* A minimum of 7 years of experience in senior culinary roles within upscale hotels, resorts, or cruise ships.
* Possesses a strong background in hospitality, food safety, and human resources management.
* Exhibits excellent communication, problem-solving, and interpersonal skills to effectively manage cross-functional teams.
* Demonstrates adaptability, resilience, and a commitment to ongoing learning and professional growth.
* Is well-versed in financial management principles, including budgeting, forecasting, and cost control.
Benefits and Opportunities
* Opportunities for career advancement and skill development in a dynamic environment.
* A comprehensive compensation package that rewards performance and dedication.
* A diverse range of benefits to promote work-life balance and overall well-being.