Director of Culinary Operations
Hybrid - US
Director of Culinary Operations
Full Time • Hybrid - US
Benefits:
- 401(k)
- 401(k) matching
- Competitive salary
- Dental insurance
- Employee discounts
- Flexible schedule
- Health insurance
- Paid time off
- Profit sharing
- Vision insurance
Join the hottest and fastest-growing hospitality group in Lancaster. TFB Hospitality is looking for a Director of Culinary Operations to help support its various brands Annie Bailey's Irish Public House, Conway Social Club, Per Diem Lititz, and TFB Catering! We have locations in downtown Lancaster as well as the Rock Lititz Campus. Our ownership group is experienced in producing popular, successful brands and wants YOU to help support our teams and company!.
Job Description: Director of Culinary Operations
Position Title: Director of Culinary Operations
Company: TFB Hospitality
Reports To: President/CEO
Position Summary:
The Director of Culinary Operations oversees the culinary program across three restaurant kitchens and two large catering kitchens within the hospitality company. This role includes supporting each Executive Chef, and ensuring the operation runs smoothly and efficiently. Key responsibilities encompass purchasing, product safety, cleanliness, inventory management, menu development, staff training and hiring, equipment maintenance, budget adherence, proper recipe costing, research & development, and ensuring the overall business health of the culinary operations. The ideal candidate will possess a strategic mindset and demonstrate strong leadership, communication, and culinary skills.
Key Responsibilities:
-
Culinary Program Oversight:
- Develop and implement a cohesive culinary strategy across all locations, ensuring consistency and quality in food preparation and presentation.
- Support Executive Chefs in overseeing daily kitchen operations, ensuring adherence to menu standards and culinary best practices.
-
Menu Development:
- Collaborate with Executive Chefs to create innovative and appealing menus that reflect customer preferences and culinary trends.
- Ensure menu offerings are seasonally appropriate and utilize location-specific ingredients when applicable.
-
Purchasing & Inventory Management:
- Oversee purchasing processes to ensure that all locations receive quality ingredients and supplies at competitive prices.
- Implement proper inventory management practices to minimize waste and optimize stock levels across all kitchens.
-
Product Safety & Cleanliness:
- Establish and enforce safety and hygiene protocols across all culinary operations in compliance with health regulations.
- Conduct regular audits to ensure that cleanliness and food safety standards are consistently met.
-
Staff Training & Development:
- Develop and administer training programs for culinary staff at all locations, fostering a culture of excellence and continuous improvement.
- Collaborate with Executive Chefs on hiring decisions, ensuring that skilled and culturally aligned professionals are recruited.
-
Equipment Maintenance:
- Ensure all kitchen equipment is properly maintained and functional, coordinating repairs and maintenance when necessary.
- Implement a regular maintenance schedule and establish best practices for equipment usage.
-
Financial Management:
- Monitor and manage budget performance for culinary operations, ensuring cost-effective practices are implemented.
- Conduct proper recipe costing to maintain profitability without compromising on quality or guest satisfaction.
-
Research & Development:
- Stay current on industry trends and innovations in food and beverage, implementing relevant practices and offerings across locations.
- Encourage experimentation and creativity among Executive Chefs and culinary staff for new dishes and concepts.
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Overall Business Health:
- Evaluate culinary operations and make strategic recommendations to enhance efficiency and profitability.
- Prepare reports on culinary performance, presenting findings and action plans to the executive team.
Qualifications:
- Culinary degree or equivalent experience; advanced culinary certifications preferred.
- Minimum of 7-10 years of progressive culinary management experience, including experience in a multi-unit or multi-concept operation.
- Proven leadership skills with the ability to motivate and develop a diverse team.
- Strong financial acumen with experience in budget management, cost control, and recipe costing.
- Excellent communication and interpersonal skills, with the ability to work collaboratively across multiple locations.
- Knowledge of food safety standards, sanitation regulations, and culinary trends.
Interested candidates should submit their resume and cover letter to [contact email/website].
This job description provides a comprehensive overview of the responsibilities and qualifications required for the Director of Culinary Operations, ensuring that they can effectively oversee the culinary program across multiple locations and cater to the needs of the business.
Flexible work from home options available.
Compensation: $80,000.00 - $90,000.00 per year
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
From classic cocktails and craft beers to rustic Irish dishes and fresh, local fare, TFB Hospitality is dedicated to providing world-class eating & drinking experiences at each of our restaurant concepts and catering operations.
We believe in a team mentality where each member is as valued & relied upon as they are held accountable, no matter your role.
If this sort of ecosystem approach to food service and hospitality sounds like something you’d like to be a part of, we want to hear from you!
(if you already have a resume on Indeed)
Or apply here.
Employee Meal Discounts
Health, Dental, Vision for FT Employees
PTO for FT Employees
IRA Matching for FT Employees
Employee Outings
Fun, Fast-paced work environment