Job Category: Food & Beverage
Requisition Number: PMHOT017321
Washington, DC, USA
Our Director of Culinary Operations is at the top of this food chain and is responsible for providing support and guidance with all aspects of the kitchen and kitchen personnel: Concept development, menu refreshes, recipes, menu plans, portion control, food quality, inventory control, sanitation and budgeting.
Clearly, the Director of Culinary Operations has a full plate! Here are just a few tasks you can expect to do on a daily basis:
Interview, hire, and ensure proper training of kitchen personnel.
Research market trends to develop creative menu selections and concepts.
Support PM Hotel Group efforts for all recruiting and on-boarding activities.
Clearly describe, assign and delegate culinary responsibility and authority within each operation when needed.
Develop, implement and / or monitor schedules for the culinary operations to achieve a profitable result.
Implement effective control of food and BOH labor costs among all properties to PMHG standards.
Assist managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
Regularly review and evaluate the degree of guest satisfaction of the individual restaurants, to recommend new operating and marketing opportunities when sales are declining or imply dissatisfaction by the guests, a material change in the make-up or the customer market, or a change in the competitive environment.
Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, etc.
Continuously evaluate the performance and encourage improvement of the associates in the culinary departments. Assist with the planning and administering of training and development programs within the culinary operations which will provide well-trained associates at all levels.
Communicate both verbally and in writing to provide clear direction to staff.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.
Were looking for someone with a degree from a reputable Culinary School or College and at least 5 years experience as a multi-unit Executive Chef or equivalent position. Youre someone with knowledge of food safety and sanitation procedures and knows the ins and outs of professional cooking and knife handling skills.
This probably goes without saying but youll be on your feet a lot. There will be occasions when you may be carrying/lifting up to 50 pounds, walking, bending/twisting, climbing stairs and working on slippery floors. You also must be able to accommodate varying schedules including nights, weekends and holidays. But wait, theres a great upside: in exchange for your flexibility, we offer excellent pay, hotel discounts, F&B discounts and the opportunity to be part of an anything-but-standard growing hotel company.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities.
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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