LONG SHOT HOSPITALITY GROUP IS GROWING AND WE ARE LOOKING FOR EXPERIENCED PASSIONATE RESTAURANT CULINARY DIRECTOR TO JOIN OUR TEAM!

Long Shot Hospitality is a DC based team of veteran DMV restaurant professionals committed to providing signature dining experiences built around world class food, ambience, and hospitality.

The group currently encompasses three The Salt Line restaurants (Navy Yard, Ballston, and Bethesda), Dauphine's in the heart of downtown DC, and Ometeo- the latest concept from Long Shot Hospitality recently opened in December 2023 at The Capital One Center in Tysons.

This position will also work closely with LSH ownership. Effective communication and open dialogue is essential for a successful kitchen operation.

By promoting transparency and teamwork, you can enhance the overall dining experience for guests and create a harmonious work environment for the entire team.

The candidate would promote a culture of curiosity and improvement within the team, fostering an environment where learning is valued and personal growth is nurtured.

While serving as a mentor and assuming a team-oriented attitude will assure the highest level of success for this position.

Strong organizational and prioritization skills are key.

As Culinary Director, this position will be primarily responsible for :

• Ensuring a consistently top tier culinary experience for our guests
• Controlling food cost for the entire company
• Enforcement of recipe and tool adherence
• Training and development of all culinary teammates
• Top tier sanitation, food safety / handling and cleanliness practices and procedures
• Ensuring each kitchen follows all company Standard Operating Procedures

General Responsibilities :

• Reinforcement and consistent adherence to the highest-level of food quality at all times
• Communicate with the Executive Chefs on a consistent, if not daily basis
• Oversee hiring, training and development of all Culinary personnel including all levels of chefs, line cooks, prep cooks and stewards
• Full P&L responsibility for management of :
• Kitchen labor
• Food cost
• All costs associated with kitchen operations, i.e., R&M, kitchen supplies, cleaning supplies, equipment purchasing, etc
• Clear implementation of team and career development path(s) for teammates at all levels
• Define, implement, and hold teams accountable for all food purchasing, recipes, standards on a company and concept level
• Leverage market data, seasonality of ingredients, consumer consumption trends and guest feedback with your knowledge of nutrition principles, food production methods, seasonal ingredients / procurement , etc
• Sanitation and cleanliness standards, including regular training and retraining in all areas
• Troubleshooting bottlenecks and system breakdowns in all restaurants
• Continuous development of culinary culture to align with LSH values / culture
• Use of R365 and inventory management training
• On site at each restaurant no less than weekly, or based on restaurant needs
• Spearhead seasonal menu changes, updating of menu descriptions, staff training of new items (FOH and BOH)

Personnel

• Promotion and recruitment of teammates throughout the organization
• Development of training programs for each position in our organization
• Ensure semi-annual evaluations for chefs and teammates at all levels are consistently completed and communicated
• Review and update all Job Descriptions as they pertain to the BOH
• Compliance of all US and State / Jurisdictional labor laws requirements
• Hands-on education, training and development of all culinary personnel

Culinary :

• Review, adjust and develop culinary standards and SOPs
• Update recipes and ensure restaurants of the same concept are using the same reference tools, recipes, etc., to maintain consistency in all like items
• Continually challenge our culinary program to stay current, authentic and consistently delicious
• Work with LSH ownership to continually improve the culinary program in all areas
• Ensure our catering, to go, and events menus, options, plating and presentation are first-class, current and representative in the market
• Communicate any and all needs for corporate specifications and sourcing of products / ingredients
• Interpret all recipes that our Chefs develop so they may be properly executed in volume situations
• Orchestrate all culinary changes that occur in all restaurants per the menu change calendars
• Work with the corporate team to ensure all menus, menu descriptions, event menus, website and other methods of menu communication are correct, updated and professional

Financial :

• Achieve the food cost budgets in all markets
• Achieve the labor budgets in all markets
• Corporate food purchasing guidelines and order guides
• Control equipment repair expenses

New Restaurant Openings (NRO) :

• Develop opening schedule for all new restaurants with Director of Operations and Director of Facilities
• Full responsibility of culinary recruiting, interviewing, hiring and training
• Work on site at all new restaurant openings for as long as required to ensure a proper transition to the chef team
• Plan and execute non-NRO initiatives and support while managing and overseeing NRO culinary execution and deliverables
• Coordinate with all departments to create and maintain a schedule of activities leading up to and supporting the opening of each new restaurant
• Ensure the highest levels of training standards at all NROs
• Create and maintain a strategy for handling all planned growth and adapt as needed when growth plans change or when presented with new company initiatives or priorities
• Manage the proper execution of all Culinary NRO processes, systems and standards
• Manage all culinary-related administrative tasks associated with each NRO before, during, and after the opening in a timely fashion
• Set, operate and execute pre-opening budgets and responsible for Culinary Department

Requirements :

• 5 years experience running large restaurants and preferably multiple restaurants simultaneously
• ServSafe Certification
• HAACP Certification training
• Proven track record related to the training and development of culinary teams
• Demonstrated advanced culinary knowledge related to diverse cuisine types and culinary techniques
• Scheduling, inventory and purchasing experience
• Proficient with Microsoft Office Suite
• Experiences and knowledgeable with industry software
• Strong / Stable work history
• Availability to work a flexible schedule
• Bilingual, a plus
• Fluent in both written and spoken English
• Ability to lift 30 lbs and push a cart weighing up to 100lbs
• Polished and hospitable communication skills in both written and verbal formats
• Strong organizational and verbal communication skills; lead as a role model
• Extremely attentive to details
• Flexible availabilities working nights, weekends and holidays, and variable schedule, per the needs of the business

We are always interested in connecting with highly qualified candidates interested in learning more about joining our team.

Excellent opportunity for career growth and advancement for the right candidates. If you are excited about the idea of joining an award winning young, energetic, and growing DC based restaurant group supported by a team of veteran restaurant professionals then we want to speak with you!

Competitive salary commensurate with experience.

Benefits Offered :

• Competitive pay
• Two weeks paid time off
• Bi-annual bonus structure
• Company health care plan
• Company wide dining benefits
• Parking benefits
• Commitment to appropriate management team support
• Excellent opportunity for growth in an expanding restaurant group
• Long Shot Hospitality is an equal opportunity employer.

If you think you are up to the challenge and are ready to be a part of someplace special we want to meet you! Please submit a resume along with a brief cover letter telling us why you think you'd be the right fit with the Long Shot Hospitality Group.

Last updated : 2024-05-08