What are the responsibilities and job description for the Regional Culinary Director position at Broadway Hospitality Group?
Boston based Restaurant Group seeking Regional Culinary Director responsible for the supervision/oversight of 3-6 branded culinary properties. The RCD reports directly to the CCO/VP and collaborates with all departments and executive team members as needed.
Salary: $130,000 - $150,000
Job Responsibilities:
· Directly responsible for execution of all Company policies, procedures, programs, and systems.
· Directs and oversees Executive Culinary Leadership all Chef management on training and development of management teams.
· Develops Executive Culinary Leadership and unit Chef teams and holds them accountable to company operational and financial standards.
· Understands and teaches how to impact major cost control areas: food, labor, and direct operating expenses.
· Reviews and monitors financial and operational performance of locations.
· Ensures highest level of quality, sanitation and food safety standards are upheld and in place.
· Supports team in managing all human resource issues appropriately and in accordance with federal and state laws and ethical business practices.
· History of achieving results and building winning teams through teaching, coaching, leading and development.
Qualifications:
· Minimum of five (5) years of direct foodservice executive management experience in high volume multi-unit multi-brand organization.
· Current trend and local industry knowledge of existing and emerging brands, with a focus on quality, execution, value perception and brand.
Experience in overseeing a portfolio of $20-50 Million annually
Job Type: Full-time
Pay: $130,000.00 - $150,000.00 per year
Benefits:
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
Salary : $20 - $50