Director of Culinary

About Us:

Big Onion Hospitality is a dynamic and expanding restaurant group known for its exceptional dining experiences and commitment to excellence. We are seeking a strategic and results-driven Director of Culinary to lead our culinary team and drive growth across our portfolio of restaurants. We value our employees and offer a very competitive benefit package detailed below.

Our Mission:

It’s our Mission to “make each and every guest feel as though they are walking into our own personal home.” Our Culinary Team Mission is to “cook as if you were cooking for guests in your own home”.



Position Overview:

As the Director of Culinary, you will be the driving force behind the culinary strategies across five high-volume locations. Additionally, you will play a key role in the company’s expansion efforts, contributing to the development of new concepts and restaurant openings. You will lead a dynamic team, spearhead departmental growth, and ensure seamless coordination between culinary and all departmental functions. Your role will be pivotal in crafting and executing strategies that boost culinary performance, enhance customer experiences, and elevate the company's brand. The ideal candidate will possess a blend of strategic vision, leadership, culinary knowledge, and hands-on experience in the hospitality industry.

Key Responsibilities:



Leadership & Team Management:

• Lead, mentor, and manage the culinary team.
• Establish clear goals and performance metrics for team members.
• Foster a collaborative and results-oriented team culture.
• Involved with the hiring, training and development of all culinary positions.
• Lead Culinary team meetings, third party meetings, company meetings.

Culinary Strategy & Execution:

• Develop and implement comprehensive culinary strategies to further our standing in the marketplace in regards to creativity, value, promotions/features and guest experience.
• Identify and pursue new business opportunities that enhance our culinary presence and contribute to the strengthening of our client relationships.
• Oversee all aspects of menu development and implementation including testing, costing, staff training, systems implementation and roll out planning.
• Research and stay abreast of culinary/operational trends.
• Work with department managers and corporate staff to develop business plans, calendar planning and store budgets. Work with corporate team and ownership for proper forecasting of all culinary related P&L line items with actionable items for achievement.

Culinary Management & Operations:

• Oversee all aspects of culinary operations including: vendor relationships, vendor specs, safety, sanitation & food safety, food consistency, food quality, food presentation, food sourcing, recipe upkeep, pars, all BOH systems & forms, Restaurant365 maintenance, management training, staff training systems, inventory procedures, cost controls, kitchen r&m, equipment functionality & updating, smallwares maintenance & procurement, relevant education of all team members and continuous dedication to the quality experience of our guests across all brands and locations.
• Collaborate with all sales and service teams to deliver high-quality events/banquets. Work closely with Sales Department in all areas of Catering program.
• Work closely with Marketing Department to develop and implement LTOs, features and campaigns that highlight our culinary brand.
• Develop and refine processes and systems to streamline operations and improve efficiency in all relevant areas.

Systems & Processes:

• Build and implement effective systems and processes for culinary management.
• Leverage technology to assist in reduction of costs, enhancement of quality and improvement of employee life cycle.
• Establish and implement short- and long-range departmental goals, objectives, policies, and operating procedures.
• Participate in the development of new company initiatives, procedures and project proposals.

Qualifications:

• Associate’s degree or higher in Culinary Arts and/or Hospitality Management preferred but not required.
• Minimum of 10 years of experience in restaurant culinary, with at least 5 years of multi-unit management.
• Proven track record of successful culinary management in regards to brand reputation, food sales and P&L.
• Strong leadership and team management skills with the ability to motivate and inspire a team.
• Strong written and verbal communication skills. Conversational Spanish a plus.
• Proficiency in Microsoft Office and ability to learn restaurant-based software platforms for inventory, recipes, costing, item maintenance and reporting.
• General knowledge of state/local regulations in regards to food safety, restaurant labor and operations.
• Strong analytical and problem-solving abilities.
• Ability to lift up to 50 pounds.
• Ability to stand/walk/move for 10+ hours

Requirements:

Flexible hours, weekends/holidays sometimes required
Full-time, mix of in office and on-site

• Competitive salary and performance-based incentives
• Medical insurance with employer contribution
• Employer paid Basic Life & ADD
• Voluntary dental, life, accident, critical illness, hospital indemnity insurance
• 401k with employer match
• Annual bonus opportunity
• Opportunities for professional growth and development.
• A dynamic and inclusive work environment.

Big Onion Hospitality is an equal opportunity employer and encourages applications from all qualified individuals.