Culinary Operations Director
4 weeks ago
Position Overview
The Culinary Operations Director is responsible for collaborating with the Regional Vice President to fulfill departmental and organizational objectives. This leadership role encompasses the management of daily culinary operations. Key responsibilities include upholding product and service excellence in accordance with brand expectations, ensuring the kitchen functions smoothly, and fostering a positive environment for team members. With a robust background in culinary leadership and hospitality, this individual will consistently provide outstanding dining experiences and ensure guest satisfaction. They will uphold the company's policies and procedures, inspire and lead by example, and promote a learning culture while creating a safe and inclusive workplace for all staff.
Core Responsibilities
Maintains brand standards and achieves key performance indicators and financial goals for the culinary division. Offers guidance, direction, and mentorship to culinary team members. Formulates policies and procedures to enhance quality and regularly updates documentation to reflect modern techniques and terminology. Develops standard recipes and methods to guarantee exceptional food preparation and presentation. Prepares necessary data for relevant budget components; forecasts annual food, labor, and other expenses while monitoring actual financial outcomes. Ensures optimal staffing for maximum productivity and high-quality standards; manages food and payroll costs to maximize profitability. Provides training and professional growth opportunities for all kitchen personnel. Assesses products to ensure consistent quality, pricing, and related standards. Guarantees that high standards of sanitation, cleanliness, and safety are upheld in all kitchen areas at all times. Chairs and participates in food and beverage staff and management meetings as necessary. Ensures compliance with licensing laws, health and safety regulations, and other statutory requirements. Performs additional duties as assigned.Education and Experience Requirements
Minimum of 3 years' experience as an Executive Chef or Executive Sous Chef. Post-secondary education in culinary management or a suitable combination of education and experience is preferred. Red Seal certification is required. Proven ability to lead by example and mentor team members. Experience in hotel and/or multi-outlet operations is preferred. Skilled in developing new culinary concepts. Experience with premium banquet services. Proficient in managing multi-concept culinary operations including QSR, Banquets, Room Service, Buffet, Casual Dining, and Fine Dining. Level 1 and Level 2 Food Safe Certification is required. Familiarity with Optimum Control is an asset. Strong written and verbal communication skills are essential. Proficient in MS Office applications. Ability to provide leadership in a team setting, motivating, developing, and celebrating team successes. High level of honesty and integrity is essential. Capable of thriving in a fast-paced, busy, and sometimes stressful environment, working under pressure while meeting deadlines with attention to detail. Excellent interpersonal service skills and organizational abilities to effectively manage time and work independently. Strong customer service orientation. Ability to lead a team by motivating, developing, and recognizing team achievements. Serving It Right Certification or the ability to obtain it is required. Must successfully pass a criminal record check. Committed to exceeding internal and external customer expectations through timely, effective, and service-oriented communication. A dedication to continually expanding knowledge of products and services to provide exceptional experiences for guests. A willingness to learn, develop, and acquire new skills for personal and professional growth. Embodies the values of Great Canadian Entertainment: Integrity, Team Engagement, Drive to Succeed, Service Excellence, and Citizenship. A passion for delivering great experiences and memories to both internal and external guests in the pursuit of service excellence.-
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