Director for Culinary Operations

7 days ago

Lipa City, Calabarzon, Philippines Radix HR Full time

Job SummaryThe Director of Culinary Operations oversees the culinary strategy, execution, and overall kitchen performance across all restaurants under the company. This role is responsible for ensuring consistency in food quality, presentation, and service standards while driving menu innovation, cost efficiency, and operational excellence. The Director will lead culinary teams, implement best practices, and align kitchen operations with the company's brand vision and customer experience goals.


Key Responsibilities

Culinary Operations

  • Oversee kitchen operations across all restaurants, ensuring consistency in food quality, presentation, and service.
  • Lead menu planning, innovation, and seasonal product development aligned with brand and customer expectations.
  • Develop and implement standard operating procedures (SOPs) for kitchen operations across all locations.
  • Ensure compliance with food safety, sanitation, and hygiene standards in accordance with local and international regulations.
  • Monitor food costs, labor efficiency, and waste reduction to achieve operational and financial targets.

Team Leadership & Development

  • Supervise, train, and mentor Executive Chefs, Sous Chefs, and kitchen teams.
  • Establish performance standards, conduct evaluations, and provide continuous feedback to staff.
  • Foster a culture of excellence, creativity, and teamwork within culinary operations.

Strategic & Process Management

  • Collaborate with procurement to source high-quality ingredients at cost-effective rates.
  • Support restaurant openings, kitchen layouts, and operational planning.
  • Monitor competitor trends and introduce innovative practices to maintain a competitive edge.
  • Drive continuous improvement initiatives to enhance culinary standards, efficiency, and guest satisfaction.

Qualifications
  • Bachelor's degree in Culinary Arts, Hospitality Management, or a related field; advanced culinary certifications are an advantage.
  • Extensive experience in culinary operations, with at least 5–7 years in a leadership role overseeing multiple restaurant kitchens.
  • Strong knowledge of menu engineering, food cost management, and culinary innovation.
  • Proven leadership skills with the ability to inspire and develop large, diverse culinary teams.
  • Expertise in food safety, sanitation, and compliance with health regulations.
  • Strong financial and analytical acumen for budget and cost management.
  • Excellent communication, organizational, and decision-making skills.
  • Creative mindset with a passion for delivering exceptional dining experiences.
  • Willing to be assigned full-time in Lipa, Batangas.

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