Director of Culinary Operations

Pyramid Global Hospitality•Wesley Chapel, FL

1d•Onsite

About The Position

At Saddlebrook Resort, our associates are Game Changers — Changing the Game by delivering exceptional experiences to every guest. Guided by Pyramid Global Hospitality’s values of People First, Integrity, and Excellence, the Director of Culinary Operations is responsible for leading all culinary operations across the resort while maintaining the highest standards of food quality, service, sanitation, and financial performance. This role provides strategic and operational leadership for all kitchen operations including restaurants, banquets, catering, employee dining, and unique events. The Director of Culinary Operations ensures culinary excellence, operational efficiency, and a culture of teamwork and innovation while operating within established budgetary guidelines.

Requirements

Associate degree in Culinary Arts or equivalent apprenticeship training required.
Minimum five (5) years of culinary leadership experience in a luxury hotel, resort, or high-volume restaurant environment.
Strong leadership and team development abilities.
Excellent communication and organizational skills.
Strong financial and operational management skills.
Ability to maintain high culinary standards in a fast-paced hospitality environment.
Passion for culinary innovation and guest service excellence.

Nice To Haves

Experience managing multiple culinary outlets preferred.

Responsibilities

Lead and inspire the culinary team across all resort outlets including restaurants, banquets, catering, and employee dining.
Ensure all food preparation and presentation meet Saddlebrook Resort’s culinary standards and specifications.
Foster a Game Changer culture that promotes creativity, collaboration, and pride in culinary excellence.
Develop a high-performing culinary team through coaching, mentoring, and training initiatives.
Oversee daily culinary operations ensuring consistency, efficiency, and exceptional food quality across all outlets.
Supervise chefs, cooks, and kitchen personnel to ensure proper preparation, portioning, and presentation of all menu items.
Ensure kitchens are prepared for service in a timely and organized manner.
Coordinate closely with Food & Beverage leadership and banquet teams to ensure seamless service execution.
Operate culinary operations within established budgetary guidelines.
Manage food cost controls through proper purchasing, portion control, and inventory management.
Ensure all food purchases are made according to established specifications.
Monitor waste reduction and ensure proper utilization of ingredients and food products.
Recommend menu improvements and operational efficiencies to maximize profitability while maintaining quality.
Maintain high culinary standards in taste, presentation, and consistency.
Develop and implement menus that offer variety, creativity, and value while aligning with budgetary requirements.
Ensure portion sizes, ingredients, and preparation methods meet established cost and quality standards.
Maintain adequate inventory of food supplies including meats, groceries, perishables, and specialty items.
Ensure proper food storage practices that preserve quality and extend product life.
Oversee inventory management and ensure appropriate requisitioning from the storeroom.
Ensure all food preparation and storage areas maintain the highest sanitation standards.
Maintain compliance with all health department regulations and food safety guidelines.
Inspect kitchen equipment regularly and coordinate repairs with Engineering, as necessary.
Promote a culture of safety and cleanliness within all culinary areas.
Develop and maintain training programs for culinary associates to ensure consistent standards and professional growth.
Support associate engagement and career development opportunities.
Promote teamwork and collaboration across departments.
Ensure banquet and catering functions are executed according to event specifications and timelines.
Maintain effective communication with Food & Beverage, Sales, and Events teams to support group business and resort events.
Oversee the quality and presentation of food served in the employee dining area.
Monitor kitchen productivity to ensure service efficiency.
Perform additional duties as assigned by resort leadership.