Culinary Director Jobs

About The Position

Requirements

• Experience leading kitchens in restaurants or corporate dining environments.
• Culinary degree or certification preferred; ServSafe certified (or ability to become certified).
• Strong leadership skills, passion for food, and excellent communication.
• Proven ability to manage operations efficiently and effectively in a high-volume environment.
• Ability to stand and walk for extended periods, up to eight hours per day
• Must be capable of lifting up to 25 lbs. without assistance.
• Ability to work extended hours during tournament seasons, weekends, holidays, and high-volume event periods
• Thrive in a fast-paced hospitality and event-driven environment with time-sensitive demands
• Maintain professional appearance and leadership presence standards
• All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns.

Nice To Haves

• Culinary degree or certification preferred

Responsibilities

• Lead and support daily culinary operations across all club dining outlets, catering operations, and event venues
• Oversee kitchen organization, cleanliness, production flow, prep management, and operational readiness
• Ensure culinary teams are properly staffed, organized, and prepared for successful service execution
• Reinforce recipe adherence, food presentation standards, culinary consistency, and operational excellence
• Maintain strong communication and coordination between outlets, production teams, and event operations
• Support seasonal menu execution, brunch operations, member dining programs, and tournament hospitality initiatives
• Maintain a strong and visible presence within kitchens and service operations while coaching teams in real time
• Lead culinary preparation efforts for high-volume weekends, polo tournaments, Sunday brunches, member events, and large-scale hospitality experiences
• Ensure staffing plans, prep schedules, ordering timelines, production systems, and operational setups are coordinated in advance
• Monitor readiness levels across kitchens, event operations, and support teams to ensure smooth execution during peak periods
• Support operational adjustments and problem solving during live events while maintaining professionalism and composure
• Ensure culinary operations consistently deliver organized, polished, and hospitality-driven execution during high-pressure service periods
• Inspire and lead a high-performing culinary team through professionalism, accountability, collaboration, and respect for the craft
• Recruit, coach, develop, and retain culinary talent while building a strong leadership bench and succession pipeline
• Support onboarding, training, scheduling coordination, and ongoing development of culinary team members
• Foster a culture where teams feel supported, challenged, empowered, and proud of the work they produce
• Reinforce calm, organized, and solutions-oriented leadership during demanding operational periods
• Facilitate regular culinary leadership meetings that encourage alignment, communication, innovation, and continuous improvement
• Support labor management, scheduling efficiency, productivity, purchasing coordination, inventory management, and food cost performance
• Ensure recipes, production levels, event preparation, and ordering systems align with operational and financial goals
• Support operational forecasting, reporting, and culinary systems management where applicable
• Identify opportunities that improve consistency, efficiency, guest satisfaction, and financial performance
• Drive compliance with procurement standards, operational KPIs, audit expectations, and purchasing guidelines while balancing creativity with disciplined cost stewardship
• Maintain high standards in food safety, sanitation, HACCP compliance, allergen awareness, workplace safety, and HSEQ expectations
• Ensure kitchens remain organized, clean, compliant, and inspection-ready at all times
• Reinforce labeling standards, storage procedures, product rotation, recipe integrity, and production consistency
• Execute allergen control procedures with precision and care
• Ensure all required certifications, including ServSafe and applicable food safety training requirements, remain current and properly executed across culinary teams
• Support implementation and reinforcement of culinary SOPs, operational standards, and food safety protocols across all kitchen operations
• Partner closely with the Executive General Manager, Executive Chef, FOH leadership, event teams, and club leadership to ensure aligned execution across all operations
• Maintain strong collaboration with corporate culinary leadership and operational partners to share best practices and drive continuous improvement
• Support strong relationships between culinary operations, hospitality teams, member experience initiatives, and club programming

Benefits

• medical
• dental
• life and disability insurance
• comprehensive leave program based on employment status