Culinary Director- Permanent

Culinary Director- Permanent

Career Opportunity

Culinary Director

Permanent

(Open to applications from nationals from CARICOM member states)

SUMMARY:

We are seeking to recruit a Culinary Director for one of our clients in the hospitality to lead all culinary operations for the hotel's restaurants, bars, and banquet events, ensuring exceptional quality, consistency, and innovation in food preparation and presentation. This role is responsible for culinary strategy, team leadership, financial performance, food safety compliance, and guest satisfaction across all dining and banquet outlets.

Key Responsibilities:

Strategic Leadership & Culinary Vision

• Develop and implement a compelling culinary vision for all hotel restaurant and banquet functions that align with the hotel’s brand identity and guest expectations.
• Design innovative, seasonal menus that enhance the guest experience and drive revenue.
• Collaborate with F&B leadership and marketing to introduce new concepts, promotions, and themed dining experiences.

Operational Management

• Oversee the daily culinary operations of the restaurant and banquet services, ensuring seamless execution and high quality.
• Standardize recipes, portion control, and presentation.
• Ensure efficiency in kitchen workflow, staffing, and scheduling.
• Direct banquet kitchen operations for weddings, corporate events, conferences, and other.

Team Management & Development

• Lead, mentor, and train a team of chefs, cooks, and kitchen support staff.
• Foster a culture of creativity, accountability, and continuous improvement.
• Conduct regular performance reviews and assist with recruitment and succession planning.

Financial & Inventory Management

• Develop and manage culinary budgets, food cost controls, and labour efficiency.
• Analyse and control food and labour costs to meet financial goals.
• Oversee purchasing, inventory control, and supplier relationships, ensuring high quality and cost efficiency.

Guest Experience & Quality Assurance

• Maintain exceptional standards for food quality, cleanliness, and safety.
• Monitor guest feedback and collaborate with service teams to ensure satisfaction.
• Personally engage with VIPs or event organizers in collaboration with the Sales team to customize culinary experiences as needed.

Compliance & Safety

• Ensure full compliance with health, sanitation, and safety regulations.
• Maintain cleanliness and hygiene in all culinary areas through regular inspections and audits.
• Train staff on safe food handling procedures and emergency protocols.

Qualifications & Experience:

• Degree or Diploma in Culinary Arts, Hospitality Management, or related field.
• Minimum 8–10 years of progressive culinary experience, including 3+ years in an executive or director-level role.
• Proven experience in high-volume banquet operations and upscale restaurant management.
• Expertise in multiple cuisines and modern culinary techniques.
• Strong leadership, organizational, and communication both verbal and written skills.
• Knowledge of food safety standards (e.g., HACCP certification).
• Proficiency in budgeting, cost control, and inventory systems.

                                    Only suitable qualified candidates will be considered