Director Culinary, Events and Concessions - Peak New York

Tao Group Hospitality•New York, NY

10d•Onsite

About The Position

The Culinary Director, Events is a strategic and creative leader responsible for defining and executing the culinary vision for Peak New York’s premier events program. This role oversees all aspects of kitchen operations, delivering exceptional, high-impact dining experiences that reflect the sophistication and innovation of a world-class, fine dining venue. The Culinary Director, Events leads, mentors, and inspires a high-performing culinary team while ensuring operational excellence, financial discipline, and uncompromising quality standards. This position drives menu innovation, curates bespoke event offerings, and collaborates cross-functionally to create memorable guest experiences that elevate the Peak brand. In addition to culinary leadership, the role is accountable for budgeting, labor optimization, regulatory compliance, and maintaining best-in-class sanitation and safety standards.

Requirements

Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field preferred; equivalent professional experience in a luxury, high-volume culinary environment required.
Minimum 5 years of progressive culinary leadership experience, with significant exposure to upscale events, banquets, or fine dining operations.
Proven expertise in menu development, large-scale event execution, and multi-outlet kitchen management.
Strong financial acumen with demonstrated experience managing budgets, food cost controls, labor planning, and forecasting.
In-depth knowledge of food safety, sanitation, and regulatory compliance standards (e.g., NYC Department of Health guidelines or equivalent).
Experience leading and developing high-performing culinary teams in a fast-paced, high-expectation environment.
Advanced understanding of seasonal ingredients, global culinary trends, and luxury guest preferences.
Proficiency in inventory management systems, purchasing processes, and vendor relations.
Working knowledge of Microsoft Office and kitchen management or POS systems.
Exceptional organizational, communication, and leadership skills, with the ability to collaborate cross-functionally with operations, sales, and event teams.
Ability to thrive in a dynamic environment while maintaining attention to detail and a commitment to excellence.
Proficient in Windows Microsoft Office, POS systems, Oracle knowledge preferred
Ability to write, read, and verbally communicate
Must be able to move quickly
Must be able to push and lift up to 75 lbs. with or without assistance
Must be able to stand for extended periods of time
Maintain a professional, neat, and well-groomed appearance adhering to Company standards
Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
Ability to maintain confidentiality
Ability to handle a fast-paced, busy, and somewhat stressful environment

Responsibilities

Provide visionary leadership for all culinary operations related to events, ensuring consistency, creativity, and excellence in execution across all offerings.
Oversee and maintain the highest standards of food quality, presentation, cleanliness, and sanitation through regular inspections of kitchen and service areas.
Develop innovative, seasonally driven menus and customized event offerings that align with client expectations, market trends, and the Peak New York brand.
Establish and maintain standardized recipes, portion controls, and production procedures to ensure quality, consistency, and cost efficiency.
Partner with senior leadership on menu strategy, product sourcing, and culinary positioning, including tastings, product evaluations, and concept development.
Lead all culinary training and development initiatives, identifying skill gaps and implementing structured programs to elevate team performance across all kitchen functions.
Collaborate with operations and event teams on menu planning, plating design, and execution for high-profile events and bespoke experiences.
Drive operational excellence by analyzing performance metrics, preparing reports, identifying trends, and implementing continuous improvements.
Oversee all culinary-related financials, including forecasting, budgeting, labor management, food cost control, and waste reduction initiatives.
Build, develop, and retain a high-performing team through effective recruitment, training, coaching, performance management, and succession planning.
Ensure full compliance with all health, safety, and sanitation regulations, maintaining a safe and secure working environment at all times.
Enhance the venue’s reputation and visibility by supporting marketing and public relations initiatives, including media engagement, industry partnerships, and curated culinary experiences.
Maintain elevated standards across all service elements, including coordination of equipment, plating, and overall presentation to ensure a cohesive luxury experience.
Assist and/ or complete additional tasks as assigned.