Culinary Director

This position supervises the Culinary Managers, Kitchen Managers, and Sous Chefs as well as the culinary team members of the WaterStreet Oyster Bar, Banquet and Catering division, Elizabeth’s at the Art Museum, and Executive Surf Club, and El Camino restaurants. Championing strict culinary standards and processes and ensuring the prevalence of the WaterStreet culture is a critical component to the Culinary Director role.

Responsibilities include but are not limited to:

General:

· Managing core menu offerings and assisting with the development of LTO’s.

· Responsible for the creation, updating, and refining of recipe systems especially prep recipes and spec book/service recipes.

· Managing all vendors and products allowed in the kitchens.

Human Resources:

· Responsible for recruiting and selecting of top talent.

· Responsible for the training, developing, coaching, counseling, and disciplining of all culinary personnel.

Operational:

· Creation of long term and short-term culinary strategy through regular strategic planning sessions with the Director of Operations.

· Ensure a safe working environment to reduce the risk of accidents.

· Manages shifts which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.

Financial:

· Direct responsibility for achieving financial goals set on a yearly basis.

· Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply and labor costs.

· Establishes controls to minimize food and supply waste and theft.

· Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Food Safety:

· Enforces sanitary practices for food handling, general cleanliness, and maintenance of the kitchens.

· Safeguards all food preparation team members by implementing training to increase their knowledge about safety, sanitation, and accident prevention.

· Must maintain ServSafe certification.

This position reports directly to the Director of Operations and C.E.O. with the goal to accomplish the vision for the Culinary Division of the company.