Director of Culinary

Sage Hospitality•Wayzata, MN

5d•$90,000 - $120,000

About The Position

The Director of Culinary at Hotel Landing leads culinary operations, combining culinary craft and local inspiration to create menus that reflect the seasons of the lake and the tastes of the Wayzata community. The role provides strategic leadership, financial oversight, and vision for culinary operations, including setting brand standards, driving menu innovation, optimizing profitability, and scaling kitchen systems across concepts. The position oversees long- and short-term kitchen planning and daily operations; recommends menu and procedural changes; manages budgets, food costs, and labor costs; and ensures consistent, quality food production in accordance with standard operating procedures and food programs. The Director of Culinary manages and develops kitchen associates and managers, mentors the Executive Chef, and partners with the Executive Chef to turn brand vision, market research, and financial goals into daily kitchen strategies and seasonal menus. The role also manages food procurement, production, preparation, and presentation, and oversees kitchen maintenance, sanitation, safety, and compliance.

Requirements

More than two years of post-high-school education, but less than a four-year college degree.
Five to ten years of employment in a related position with this company or another organization.
Advanced knowledge of food-profession principles and practices, including experiential knowledge for managing people, complex problems, and food and beverage operations.
Oral and written communication skills.
Moderate hearing to communicate with employees and hear machinery for safety reasons.
Excellent vision for safety reasons.
Moderate speech communication skills to communicate with other employees.
Excellent comprehension and literacy to read, write, and analyze information for budget responsibilities.
Ability to lift objects weighing 30–35 pounds three to five times during a shift.
Ability to carry items ranging from a clipboard to food products and small equipment.
Ability to kneel during cleanliness inspections and monitoring, as well as when lifting.
Full mobility to inspect and monitor the kitchen environment.
Ability to stand continuously while expediting, cooking, or inspecting, for periods from 15 minutes to one hour and at least 50% of the day.

Responsibilities

Plan and manage the kitchen and related areas, including long- and short-term planning and day-to-day operations.
Recommend menu and procedural changes.
Recommend the budget and manage food and labor costs within approved budget constraints.
Ensure essential functions follow standard operating procedures and food programs to maintain a consistent, quality product.
Manage kitchen associates and managers, including hiring, training, developing, empowering, coaching, counseling, conducting performance and salary reviews, resolving problems, maintaining open communication, and disciplining or terminating employees as appropriate.
Mentor, coach, and empower the Executive Chef in leadership development, team management, kitchen P&L mastery, and operational problem-solving.
Partner with the Executive Chef to translate brand vision, market research, and financial goals into daily kitchen strategies and seasonal menus.
Plan and manage the procurement, production, preparation, and presentation of hotel food safely, sanitarily, and cost-effectively.
Monitor and control kitchen, equipment, and related-area maintenance and sanitation to maintain a healthy, safe work environment and meet or exceed applicable standards and regulations.
Develop, recommend, implement, and manage the department budget; analyze, forecast, monitor, and control labor and food costs to meet or exceed objectives.
Develop and implement menus and supporting materials and processes, including records, production lists, pars, and training, within corporate guidelines to improve revenue and profit margins while maintaining quality.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.