Culinary Operations Director
hace 3 semanas
**Job Title:** Culinary Operations Director
**About Playitas Resort:
**
Located in a stunning destination, Playitas Resort offers an unforgettable experience for guests and staff alike. As a key member of our team, you will have the opportunity to make a lasting impact on our culinary operations.
**Estimated Salary:** $80,000 - $110,000 per annum, depending on experience and qualifications.
**Job Description:**
As a Culinary Operations Director, you will be responsible for overseeing all aspects of our kitchen operations. This includes supervising and coordinating activities across multiple sales points, planning and designing menus, and ensuring that all food meets the highest standards of quality and presentation. You will also be responsible for managing inventory, implementing cost optimization strategies, and developing initiatives to improve profitability without compromising quality. Additionally, you will maintain purchasing and receiving standards, develop new dish and menu ideas, and collaborate with the marketing team to design special events and promotions.
**Responsibilities:**
- Supervise and coordinate kitchen activities across different sales points
- Plan and design menus for each restaurant, adapting to theme and ensuring quality and variety
- Monitor and adjust food inventories to minimize waste
- Ensure all food meets highest standards of quality, presentation, and taste
- Supervise compliance with food safety and hygiene regulations
- Create and oversee processes to ensure compliance with food safety and hygiene regulations
- Manage kitchen budget, controlling food, supplies, equipment, and staff costs
- Implement cost optimization strategies, including efficient inventory management and supplier negotiations
- Develop initiatives to improve profitability without compromising quality
- Maintain purchasing, receiving, and food storage standards
- Develop new dish and menu ideas to enhance resort's culinary experience
- Collaborate with marketing team to design special events and promotions
**Requirements:**
- Minimum 5 years of experience as Head Chef or Sous Chef in hotels or resorts of similar or higher category
- Degree in Gastronomy, Culinary Arts, or equivalent preferred
- Mastery of international and regional cooking techniques, HACCP control, team management, and kitchen administration
- Excellent leadership, organizational, and communication skills
- Able to work under pressure and manage multiple sales points
- Collaborative attitude and effective communication skills
- Detail-oriented, with excellent time management and problem-solving skills
- Valid food handler certification
- Flexibility to work rotating shifts, including nights, weekends, and holidays
- Proficient in Microsoft Office Suite
- Advanced English proficiency (B2) required, knowledge of other languages a plus
**What We Offer:**
We offer a competitive salary, opportunities for professional growth and development, and a dynamic work environment. If you are a motivated and experienced culinary professional looking for a new challenge, we encourage you to apply.
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