A creative individual who is willing to direct the creation of seasonal menus and design new dishes. The successful candidate will be the face of the department on both culinary and administrative tasks while communicating with the AM/PM Culinary Supervisors and Interim Director of Hospitality and Culinary. We are looking for a professional who is dedicated to food quality and sets ambitious standards for their output. 
Qualifications: The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 
3 years in Hospitality Management function 
Able to stand for 8 hours
Able to squat, bend, kneel, and lift 50 lbs.
Knowledge of various computer programs and the ability to multitask
Management skills and experience
Familiarity with industry’s best practices and local vendors 
Leadership experience
Time-management skills
Capable of making good decision
Ability to handle pressure well
Ability to deal with uncertainty
Education: Culinary Arts Degree and at least 5 years of culinary management experience 
Experience: 5 years of Hospitality experience and 5 years supervisory experience 
Special Skills & Knowledge: Candidates should have the following skills and attributes: must be able to work and communicate well with people; be adaptable and accept changes quickly and easily; be willing to address conflict appropriately. This person must understand the basics of food rotation, be extremely organized and have and must be detail oriented. Basic computer skills are required with Microsoft Office Suite and web-based products knowledge a bonus. 
Physical Requirements: The physical requirements described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 
Routine mobility includes standing, stooping, bending, lifting, walking, and running. 
Regularly required to sit and work at a phone/computer workstation 
Ability to lift 50 lbs. 
Materials & Equipment: Office equipment, computer, copy machine, iPad, and company computer programs 

Essential Requirements:
High moral and ethical values 
Willingness to be open to learning and growing 
Articulate, with interpersonal skills to work as an integral part of a team. 
Must possess a valid driver’s license, appropriate references 
Appropriate interpersonal/personal boundaries 
Maturity of judgment and behavior. 
Ability to remain flexible to accommodate changes in work schedule. 
Position Duties and Responsibilities – Responsibilities include but are not limited to: 
Directs purchasing, receiving, and managing all kitchen materials and collaborates with Director of Hospitality and Culinary Services.
Direct staff in cleanliness of kitchen.
Proficiently manage kitchen operations by demonstrating a keen understanding of budgetary constraints while upholding unwavering standards of culinary excellence and quality control. 
Oversees and supervises kitchen managers and supervisors to create most effective systems
Assists with menu planning, inventory, and management of supplies.
Ensures that the food is top quality, and that the kitchen is in a clean and organized condition.
Works with purveyors to ensure we are getting the best quality and pricing
Keeps stations clean and complies with food safety standards.
Monitors safety standards of the culinary team, teaches and corrects. 
Monitors all small wares and equipment for safety and sanitation. 
Offers suggestions and creative ideas that can improve the kitchen’s performance.
Orders food and supplies for kitchen and café. 
Monitors and maintains kitchen equipment.
Solves problems that arise and seizes control of issues in the kitchen.
Responds to client needs and requests personally.
Helps to design menus based on the movement of food products.