Culinary Director - New York, D.c, Florida

Our passion is building a team of inclusive, strategic and dynamic individuals that embody a leadership style that promotes equity, productivity and workplace satisfaction. Our mission is to MAKE AN IMPACT. We achieve this through our dynamic team composed of champions across all realms of the hospitality industry - from creative and marketing to culinary, beverage and beyond creating the ultimate guest experience.
Our love for hospitality extends further than our dedication to creating amazing guest experiences; it’s our duty to develop our team of professionals to become the next industry leaders; it’s our quest to find the finest ingredients; it’s our social responsibility to become a more sustainable organization every day.
What you will find is a passion without pretense; a unique group that loves coming to work every day, shouts good morning, rolls up their sleeves and works together to create innovative techniques to redefine hospitality.
DIRECTOR, CULINARY
Reporting to the President/CEO, the Director, Culinary, requires a combination of skills and experience including operational excellence in a high-volume business, a desire for continuous culinary innovation, and exemplary leadership and collaboration skills in a multi-unit environment. They are responsible for the executive oversight of the day-to-day kitchen management of our restaurants, ensuring each business meets corporate growth objectives related to revenue, profitability, optimal guest satisfaction and employee development and retention.
WHAT'S ON YOUR PLATE:

• Champions the brand’s vision and values and ensures alignment amongst the leadership team and create a culture of positivity and high standards where all employees chase perfection in everything they do
• Create an environment that is warm, welcoming and filled with positivity for guests and employees
• Uphold our standards at all times and treat everyone with courtesy and respect
• Drive culinary excellence by being a champion for food quality and creating a positive and passionate work environment
• Holding Culinary Leader’s accountable to daily reporting and costing schedules
• Full executive accountability of kitchen daily operations through Control Profit & Loss, budget attainment, by following inventory, labour, reviewing financial reports
• Disseminates financial information and keep the HOH leadership informed on budgets and targets that affect the total bottom line as well as incentivized bonuses
• Develops annual budgets, inclusive of business planning, for food sales and kitchen labour working closely with kitchen teams and general management
• Work with Executive Culinary Leaders to achieve and maintain appropriate and budgeted staffing levels and labour costs through effective hiring, training, development and scheduling of employees
• Coaches Executive Culinary Leaders to take appropriate actions based on information, trends and themes seen in P&L, inventory, labor, reviewing financial reports, etc.
• Providing leadership mentorship to all heart of house management at the restaurant level, holding all leadership team members accountable to established PLANTA and statutory standards, included ensuring required staffing levels are maintained company wide
• Coaching Executive Culinary Leaders on employee performance in accordance with established service standards, ensure employees know and adhere to established steps of service and service standards
• Analyze, research and evaluate service issues, market trends and competitive offerings to provide market and data-driven insights to inform the company strategy and priorities
• Works with Executive Culinary Leaders on developing and executing operational strategies that are aligned with the brand’s business strategy is known and adhered to
• Sets measurable, quarterly KPIs for direct reports to evolve and improve the business and holds managers accountable for successful performance and execution
• Balance strong revenue growth and culinary innovation by planning and developing concept’s food identity, and place within the market
• Manage all menus within the framework of the brand connecting the menu with local suppliers
• Achieve and maintain budgeted food cost allowances through responsible sourcing, menu creation and procurement
• With the People Team, develop retention strategies for heart of house employees
• Develop and institute a training program that touches on health and safety procedures, opening and closing duties, food safety and kitchen basics
• Work with our restaurant teams to develop new menu items; creating, testing, and refining recipes
• Establish schedule and critical path for 4 core menu changes per year
• Work directly with each Chefs per location in a structured rollout and development process that is linked to all facets of the business from marketing to internal training and testing.
• Partner with the Corporate Chef & CO-Founder to successfully execute new restaurant openings across the US
• Minimum of 50% travel required
• Conceptualize the vision for the food programs and culinary direction for new and existing concepts
• In collaboration with the People Team, create and manage culinary development program(s) to include layers of growth within each organization with the potential for cross training at other locations.
• Manage structured training and progression program for all HOH Management.
• Collaborate with the Marketing team with new launches, promotions, branding, messaging, media and accolades

WHAT YOU BRING TO THE TABLE:

• 10+ years of progressive culinary leadership experience
• 5+ years as a Head Chef/Chef de Cuisine or equivalent level role, leading a large kitchen team
• Fully understand and embody the company can-do attitude, demonstrating a level of passion and dedication where no task is beneath you.
• Strong strategic and operational planning capability.
• Thrive in a collaborative environment
• A proactive team player that embodies our spirit of entrepreneurship and mutual respect
• Strong interpersonal and problem-solving abilities
• Ability to work well under pressure in a fast-paced environment