Our Attraction Formula is what launches CFH beyond typical dining options; we are more than food.

To avoid menu fatigue, we have worked on understanding the facets of “Taste Shifting.” CFH’s Sousvide Spectrumization™ Program allows every guest to experience a 5 star cooking technique that not only elevates the taste of our dishes, but

Director of Culinary

Job Summary:

Immediate opening for an experienced and passionate Director of Culinary to oversee kitchen operations across multiple locations while upholding company brand standards. Our Director of Culinary needs to be able to handle team members and operations with passion, integrity, and knowledge all while embodying and promoting Love, Energy, and Food. Must be able to manage a diverse team across multiple locations. The expectation of the Director of Culinary is to work with Executive Kitchen Managers to provide support, direction, and best practices in all aspects of kitchen operations. This is a full-time position; the individual should have a flexible schedule.

Essential Duties and Responsibilities (Including but not limited too):

• Verify and correct where necessary, that all products are stored and prepared based on the Craft Food Hall standards.

• Strict enforcement of all current and future CFH policies, standards and SOP's.

• Streamline the kitchen process to maintain prompt service times.

• Preform random quality control checks on food leaving the kitchen.

• Supervise kitchen team members are following all food and safety standards.

• Train team members on menu builds and standards.

• Comfortability with corrective action and corrective training where necessary.

• Assist in developing regular cleaning schedules and verifying team members are maintaining sanitation levels.

• Conduct alignment meetings with kitchen management.

• Ensure standard portions and quality of dishes.

• Establish menu items with support materials.

• Assist in interviewing and hiring culinary team members.

• Develop menu pricing based on food costs.

• Conduct random inspections of facilities to ensure compliance with quality, safety, and sanitation standards.

• Assist locations with inventory.

• Oversee purchases of food items across multiple locations.

• Listen and respond appropriately to guest complaints.

• Demonstrate knowledge of foodborne illnesses and proper prevention.

• Minimize waste.

Education & Experience:

• Minimum 4 years of hospitality industry experience or Head Chef experience.

• Culinary institute or culinary training.

Knowledge:

• Kitchen operations and cooking techniques.

• Health Code knowledge

• Food and Safety Knowledge

• Awareness in Common Allergens and procedures.

• Basic Google Workplace

• Microsoft

• Ability to order using online purchasing platforms.

• Ability to read and understand financial reports while also teaching team members.

• HACCP Compliance

Skills:

• Leadership

• Multitasking.

• Ability to work as a part of a team.

• Organization.

• Excellent interpersonal communications.

• Ability to convey information effectively.

• Motivating, developing, and directing people as they work.

• Ability to problem solve.

• Accountability.

Attributes:

• Eagerness for listening to ideas, questions, and feedback.

• Eagerness for sharing ideas, asking questions, and providing feedback.

• An amiable personality and confidence interacting with people.

• Honesty, transparency, and trustworthiness.

Physical Requirements:

• Some work for this position is performed in a kitchen and may require trips to a walk-in refrigeration unit and walk-in freezer unit.

• Must have the ability to stand on your feet for extended periods of time.

• Must have the ability to lift at least 25 lbs.

Working at Craft Food Halls

• No strict dress code