Culinary Director

Stew Leonards•Yonkers, NY

1d•Onsite

About The Position

The Culinary Director is a salary position responsible for overseeing all aspects of culinary production and 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. This includes menu planning, recipe development and building, and leading a diverse team in the preparation of high-quality food products for the hot bar and shelves. 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 (e.g., CIA graduate preferred).
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.
Must be at least 18 years and older.

Responsibilities

Ensure accurate daily and monthly inventory management.
Lead and manage day-to-day kitchen operations with attention to efficiency and quality.
Communicate effectively and delegate tasks within a large, diverse team.
Maintain adherence to food safety standards and uphold a Department of Health "A" rating.
Develop new recipes and build creative menu ideas that align with customer preferences and market trends.
Collaborate with the team to test and refine recipes, ensuring consistent quality and taste.
Incorporate seasonal ingredients and global flavors into menu planning to keep offerings fresh and innovative.
Utilize knowledge of wine and food pairings to create unique culinary experiences.
Deliver exceptional customer service that aligns with the mission statement, “The Customer is Always Right.”
Represent the department with professionalism, fostering a positive experience for customers.
Cultivate a high-performing team with cross-training opportunities across kitchen areas.
Manage team morale and support professional development initiatives.
Build relationships with local culinary schools to create internship opportunities.
Introduce labor-reducing equipment and streamline processes.
Monitor labor costs and adjust schedules for maximum efficiency.
Lead projects focused on culinary improvements and new product launches.
Oversee production planning and execution for large-scale catering and buffet-style operations.
Utilize strong project management skills to launch new menu items and culinary initiatives.
Greet customers with a friendly smile and positive attitude, ensuring that each customer feels welcome and appreciated.
Collaborate with team members to ensure the smooth operation of the store, offering assistance and support where needed.
Improve and maintain the efficiency of the store in order to reach success.
Be a positive ambassador for the store, representing our S.T.E.W. values in all interactions with customers and team members.