Culinary Director

Description

• Budget Management: Develop and manage the culinary and catering budget, controlling costs while maximizing profitability.
• Coordinate with culinary and event teams to execute new client projects effectively and on schedule.
• Lead initial project meetings to outline scope, timelines, and deliverables, ensuring all stakeholders are aligned.
• Gather feedback post-event to continuously improve service offerings and strengthen client relationships.
• Vision & Brand: Ensure a cohesive guest experience across all Porter outlets
• Event & Catering Leadership: Collaborate with event planners to ensure seamless execution of catered events, from planning to service.
• Assist in developing tailored proposals and presentations that align with client expectations and budget constraints.
• Cross- Department Collaboration: Align brand with culinary direction and customer experience
• Sustainability Practices: Promote sustainable practices within culinary operations, including waste reduction and sourcing local ingredients.
• Collaborate with prospective clients to understand their unique culinary needs and preferences.
• Quality Assurance: Implement and uphold quality standards for food preparation, presentation, and service.
• Operational Leadership: Oversee daily culinary and catering operations, ensuring efficiency, quality, and compliance with health and safety regulations.
• Menu Development: Collaborate with chefs to design innovative and seasonal menus that align with client preferences and dietary requirements.
• Team Development: Lead, train, and mentor culinary and catering staff, fostering a positive and collaborative team environment.
• Vendor Management: Establish and maintain relationships with food suppliers, ensuring the highest quality ingredients are sourced.
• Client Relations: Build and maintain strong relationships with clients, understanding their needs and ensuring exceptional service delivery.

Requirements

• Exceptional organizational and multitasking abilities.
• Proven leadership skills with the ability to inspire and motivate a diverse team.
• Certification in food safety and sanitation (e.g., ServSafe ) is preferred.
• Bachelor’s degree in Culinary Arts , Hospitality Management, or a related field. Experience will be considered in lieu of degree.
• Strong financial acumen, with experience in budget management and cost control.
• 5+ years of experience in culinary and catering management, with a strong track record of success.
• Excellent communication and interpersonal skills.
• Knowledge of current food trends and dietary restrictions.

Benefits

• 401k + Employer Match
• Profit Sharing
• 8 Paid holidays
• Wellness App with reimbursement of up to $500/year
• Porter Team bonus
• 15 days of PTO
• Medical/Dental/Vision Insurance

Training + Development

Interview process

Visa Sponsorship

Security clearance