DIRECTOR OF DINING SERVICES
About The Position
CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job Summary: Working as the Director of Culinary Development you will be responsible for the research, testing, development, documenting, training, implementing, monitoring, evaluating and making necessary adjustments to innovative new dishes, concepts and/or food programs.
Requirements
- Degree in Culinary Arts or equivalent professional experience
- Minimum of five years of progressive culinary experience in high volume, complex service and catering operations
- Minimum of two years of menu development
- Knowledge of budgets, food and labor costs, inventory controls
- Comprehensive knowledge of international cuisines and catering trends
- Thorough understanding of food equipment and safety standards
- Strong organizational, leadership, coaching and training skills
- Excellent verbal and written communication skills
- Flexible and adaptable to rapidly changing priorities and work demands
- Self-starter, innovative and ability to multitask
- Ability to travel extensively
- Capable of representing the Company in food service industry events and public relations appearances
- Strong computer skills; including MS office, recipe management and nutrition programs
Responsibilities
- Serves as Department Head to provide leadership and set standards of culinary excellence
- Works with Division leadership in planning, implementing and supporting new food concepts or programs at their locations
- Develops and mentors senior chefs in various Company divisions and geographical regions
- Creates training opportunities for chefs and managers through manufacturer and vendor resources and sharing / promoting internal best practices
- Stays current with market trends and customer demands
- Participates in and attends trade shows and continuing education opportunities
- Plans menus for daily offerings, seasonal or limited time specials, daily and special event catering for a wide variety of locations and applications
- Conducts food tastings and evaluate food presentation
- Establishes food specifications
- Works with food manufacturers and vendors to select best product / value for needs
- Ensures that food products and handling procedures adhere to local, state and federal regulations
- Contributes expertise in kitchen and servery design and / or remodeling projects
- Leads culinary teams in planning, training, set-up and opening new and / or remodeled accounts
- Collaborate with other departments such as Purchasing, Marketing and Business Development on special projects and Company initiatives
- Direct sustainability initiatives throughout Company locations
- Oversee Nutrition staff and programs
- Updates senior management, supervisory managers and account management teams on industry trends and new food programs
Benefits
- Medical
- Dental
- Vision
- Life Insurance/ AD
- Disability Insurance
- Retirement Plan
- Paid Time Off
- Holiday Time Off (varies by site/state)
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet Insurance
- Commuter Benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
- Paid Parental Leave
- Personal Leave
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
Associate degree
