Description

Position Title : Director of Culinary Operations

Position Type : Full-Time

FLSA Classification : Exempt

Division : Business Services / Operations

Department : Culinary Services

Reports to : Chief Operating Officer

Compensation Range : $100,600 - $150,800

Position Summary :

The Director of Culinary Operations is responsible for leading all culinary aspects for Crystal Bridges and the Momentary (CB / MO), including multiple dining outlets, including existing and future outlets in related entities, as well as catering services for CB / MO managed events and engagements with key stakeholders, including our board members.

This is a leadership position that requires creativity, strategic thinking, and a passion for delivering exceptional, welcoming, and innovative culinary experiences.

This role has primary responsibility for ensuring museum’s culture, mission, vision, values and history are reflected in our cuisine and hospitality, all while operating an efficient, integrated, and profitable culinary operations across multiple venues.

The ideal candidate will have a proven track record of success in managing culinary operations in high-growth environments.

Principal Responsibilities (Essential Functions)

• Leadership Provide visionary leadership to the Culinary team, fostering a culture of excellence, collaboration, and continuous improvement.
• Ensure excellence across all aspects of the culinary program including, but not limited to : kitchen and dining room operations;

food quality; sustainable practices; guest engagement and satisfaction, event management, revenue growth, programming and planning for expansion opportunities and profitability.

Guest Experience : Ensure that every dining experience, event, and catering service exceeds our guests' expectations in terms of food quality, presentation, and service.

Solicit and respond to guest feedback to continuously improve our offerings.

• Strategic Planning Develop and implement culinary strategies aligned with the museum’s overall goals and objectives. Identify opportunities for growth and expansion in dining, events, and catering.
• Financial Management Responsible for the development and monitoring of key metrics, sales goals, budgets, food and labor costs revenue, and profitability for the $7 million culinary and events business.

This includes / - 800 annual internal and external events that are expected to grow in the future. This role is accountable for maximizing profitability while maintaining quality and guest satisfaction, and monitor financial performance and implement cost-saving measures as needed.

Menu Development Collaborate with the culinary and food programming teams to create innovative and diverse menus that reflect our museum's brand and cater to the preferences of our guests.

Ensure that menus are seasonally appropriate and incorporate locally sourced ingredients when possible.

Operations Lead day-to-day culinary operations across all outlets, including kitchens, dining areas, and event spaces.

Implement and enforce quality standards, sanitation protocols, and safety procedures to ensure a consistently high level of service.

Staff Development : Recruit, train, mentor, and motivate culinary staff to uphold our standards of excellence, including Executive Chef, , FOH Manager, and Special Events Lead.

Foster a positive and collaborative work environment that encourages creativity, teamwork, and professional growth.

• Museum Environment - Work collaboratively with Museum department heads and staff to support the Museum’s internal F&B needs.
• Growth Orientation Develop and sustain innovative, profitable growth and expansion of the Museum’s culinary services at the Museum and in the community.

Work with prospective partners such as new Brightwater culinary school to share resources and help put the Northwest Arkansas region on the map for food enthusiasts and hospitality industry professionals from around the world.

• Vendor Relations Cultivate and maintain relationships with food and beverage suppliers, vendors, and partners. Negotiate contracts and pricing agreements to ensure competitive rates and quality products.
• Compliance Ensure compliance with all relevant health, safety, and regulatory requirements, including food safety standards and licensing regulations.

Stay informed about industry trends and best practices.

General Responsibilities

• Develop and implement strategies to ensure excellent customer service throughout the culinary departments including but not limited to staff training programs, effective communication, guest surveys, secret shoppers, food safety / sanitation and guest engagement.
• Recruit and engage a high functioning team in a challenging labor market.
• Manage personnel working in a high stress (at times), dynamic, and high-profile environment.
• Create and implement processes to improve operating efficiency, timeliness and methods of financial reporting including but not limited to labor expense, purchasing and specifications and F&B margins across all of the various culinary functions.
• Work directly with COO to deliver accurate data for key metrics reporting including guest count capture rate, average ticket, etc.
• Work directly with the accounting team to ensure accuracy and timeliness of invoicing, vendor payments and monthly financial reporting.
• Develop strategies and measurable goals for the various culinary departments, monitor progress, and hold team members accountable.
• Support the culinary team in all departments with hands-on assistance on the floor (restaurant, coffee bar and events) during staffing gaps or high volume periods.
• Work across departmental lines to ensure the restaurant, visitor experience and catering are well aligned with museum mission, vision, and values.
• Stay up-to-date with dining and event (catering) trends and industry-best-practices in the retail dining and event hospitality industry, locally, regionally and nationally and at other museums and cultural institutions in the U.

S. to insure Museum’s F&B leadership in all areas of the Culinary Department.

Serve as an ambassador for the Museum. Represent the Museum with relevant trade associations and community organizations that will help promote dining and events at the Museum.

Minimum Qualifications

Education, Training, and Traits :

• Associates degree from a recognized institute of culinary arts, or ACF certified executive chef or bachelor’s degree in hospitality management, business, marketing, or related field with extensive hospitality training
• Must be familiar and comfortable working with computer applications including the Microsoft Office suite of programs as well as standard POS systems
• Strong background in food service management including implementation of effective inventory and cost analysis programs
• Understanding of working within a creative art museum or similar cultural institutional environment
• Ability to read, analyze, and interpret common technical publications, financial reports, legal documents and food service related architectural drawings
• Ability to work with basic mathematical concepts such as fractions, percentages, ratios, probability, and proportions
• Creative skills in areas such as food presentation, menu development, menu trends and innovation and writing
• Good communication skills including internal and external oral and written presentations as well as general guest relations

In regard to education and experience, an equivalent combination of relevant education and / or experience will satisfy the minimum requirements.

Work Experience :

Minimum of 10-years demonstrated successful multi-departmental operating experience in the hospitality, restaurant and / or contract food service industry with both Front and Back of House operations.

Physical Demands and Work Environment :

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.

Reasonable accommodations may be made to enable individual with disabilities to perform the essential functions.

Physical demands : In the work environment described below, position requires working in a high functioning kitchen for prolonged periods of time and good eye / hand coordination, bending and stretching for prepping, and physical stamina to lift a minimum of 25 pounds.

Visual acuity to review written materials is required for this job. Additionally, this position requires meeting the public and the organization in a professional and courteous manner.

Occasionally, while performing the duties of this job, the employee is required to independently travel in the local area.

Work environment : Work will be performed in an office environment, museum spaces, and in communities served. The physical arrangement of the office may require the position to work in an open environment within close proximity to other colleagues.

Work space must be organized and reflect efficiency. The noise level in the Museum work environment is usually low to moderate.

Frequent evening and weekend work hours and some travel is required.

This position is eligible to participate in the Mobile Device Stipend Program. Your manager will explain the departmental expectations of returning calls, responding to texts and responding to emails.

The expectations may vary depending on the needs of Crystal Bridges and the responsibilities of the position. A signed agreement must be submitted to HR prior to participating in the program.

Last updated : 2024-05-07