Royal Lahaina Resort
Director Of Culinary
The Director Of Culinary Is Responsible For Coordinating, Supervising, And Directing All Aspects Of The Hotel's Culinary Operation Across All Outlets, While Maintaining Profitable F&B Operations And High-Quality Products And Service Levels. They Are Expected To Provide Training For All Staff, Meet Corporate Quality Standards, Establish, And Enforce Food Specifications, Portion Control, Recipes, And Sanitation. The Director Of Culinary Is Also Responsible For Controlling Food And Labor Costs While Maximizing Guest Satisfaction. Responsibilities Include: Directly Work With The Director Of F&B To Create And Implement Menus Across All Outlets. Work Directly With FOH Food And Beverage And Keep Them Informed Of F&B Issues As They Arise. Prepare And Submit Required Reports In A Timely Manner. Monitor And Ensure Quality Of All Food Product And Presentation Are Up To Brand Standards. Ensure Preparation Of Required Reports, Including (But Not Limited To), Payroll, Revenue, Employee Schedules, Quarterly Action Plans. Oversee All Aspects Of The Daily Operation Of The Kitchens And Food Production Areas. Respond To Guest Complaints In A Timely Manner. Ensure Compliance With Sops In All Outlets. Ensure Compliance With Requisition Procedures. Conduct Staff Performance Reviews In Accordance With Highgate Hotel Standards. Understand, Implement, And Monitor Corporate Promotions In Outlets, Including Buffet And Three-Meal Concept Standards. Know And Enforce All Local Health Department Sanitation Laws. Design And Implement Employee Cafeteria Rotating Menu And Oversee Cafeteria Operations. Coordinate, Supervise And Direct The Stewarding Department. Compute Daily Food Cost. Develop Proper Training And Direction Of Departmental Assistants In Compliance With Company Standards Of Quality, Specifications, Portion Control, Recipes, Employee Relations, Sanitation, Etc. Understand Daily Forecasts And Customer Counts. Coordinate All Par Stock Levels. Assess Food Portion Size, Visual Appeal, Taste, And Temperature Of Items Served. Direct And Train All Chefs To Ensure Adequate Operation In All Outlets. Review And Approve Weekly Payroll. Check Food Purchases For Proper Ordering, Quality, And Price Structure. Oversee Daily Activities Such As Preparation For All Food Items, Receiving Daily Inventories, Log-On Report, And Food Cost Report. Communicate To Engineering Any Physical Maintenance Problems. Assist Catering Sales On All Special Menus And Price Structures. Perform Other Duties As Requested By Management. Qualifications Include: Must Be Able To Effectively Communicate Both Verbally And Written, With All Levels Of Employees And Guests In An Attentive, Friendly, Courteous, And Service Oriented Manner. Must Be Effective At Listening To, Understanding, And Clarifying Concerns Raised By Employees And Guests. Must Be Able To Multitask And Prioritize Departmental Functions To Meet Deadlines. A Culinary Degree And At Least 10+ Years Of Progressive Experience In A Hotel Or A Related Field. Must Have Knowledge Of F&B Preparation Techniques, Health Department Rules And Regulations, Liquor Laws And Regulations Medium Work - Exerting Up To 50 Pounds Of Force Occasionally, And/Or 20 Pounds Of Force Frequently Or Constantly To Lift, Carry, Push, Pull Or Otherwise Move Objects.
The Director Of Culinary Is Responsible For Coordinating, Supervising, And Directing All Aspects Of The Hotel's Culinary Operation Across All Outlets, While Maintaining Profitable F&B Operations And High-Quality Products And Service Levels. They Are Expected To Provide Training For All Staff, Meet Corporate Quality Standards, Establish, And Enforce Food Specifications, Portion Control, Recipes, And Sanitation. The Director Of Culinary Is Also Responsible For Controlling Food And Labor Costs While Maximizing Guest Satisfaction. Responsibilities Include: Directly Work With The Director Of F&B To Create And Implement Menus Across All Outlets. Work Directly With FOH Food And Beverage And Keep Them Informed Of F&B Issues As They Arise. Prepare And Submit Required Reports In A Timely Manner. Monitor And Ensure Quality Of All Food Product And Presentation Are Up To Brand Standards. Ensure Preparation Of Required Reports, Including (But Not Limited To), Payroll, Revenue, Employee Schedules, Quarterly Action Plans. Oversee All Aspects Of The Daily Operation Of The Kitchens And Food Production Areas. Respond To Guest Complaints In A Timely Manner. Ensure Compliance With Sops In All Outlets. Ensure Compliance With Requisition Procedures. Conduct Staff Performance Reviews In Accordance With Highgate Hotel Standards. Understand, Implement, And Monitor Corporate Promotions In Outlets, Including Buffet And Three-Meal Concept Standards. Know And Enforce All Local Health Department Sanitation Laws. Design And Implement Employee Cafeteria Rotating Menu And Oversee Cafeteria Operations. Coordinate, Supervise And Direct The Stewarding Department. Compute Daily Food Cost. Develop Proper Training And Direction Of Departmental Assistants In Compliance With Company Standards Of Quality, Specifications, Portion Control, Recipes, Employee Relations, Sanitation, Etc. Understand Daily Forecasts And Customer Counts. Coordinate All Par Stock Levels. Assess Food Portion Size, Visual Appeal, Taste, And Temperature Of Items Served. Direct And Train All Chefs To Ensure Adequate Operation In All Outlets. Review And Approve Weekly Payroll. Check Food Purchases For Proper Ordering, Quality, And Price Structure. Oversee Daily Activities Such As Preparation For All Food Items, Receiving Daily Inventories, Log-On Report, And Food Cost Report. Communicate To Engineering Any Physical Maintenance Problems. Assist Catering Sales On All Special Menus And Price Structures. Perform Other Duties As Requested By Management. Qualifications Include: Must Be Able To Effectively Communicate Both Verbally And Written, With All Levels Of Employees And Guests In An Attentive, Friendly, Courteous, And Service Oriented Manner. Must Be Effective At Listening To, Understanding, And Clarifying Concerns Raised By Employees And Guests. Must Be Able To Multitask And Prioritize Departmental Functions To Meet Deadlines. A Culinary Degree And At Least 10+ Years Of Progressive Experience In A Hotel Or A Related Field. Must Have Knowledge Of F&B Preparation Techniques, Health Department Rules And Regulations, Liquor Laws And Regulations Medium Work - Exerting Up To 50 Pounds Of Force Occasionally, And/Or 20 Pounds Of Force Frequently Or Constantly To Lift, Carry, Push, Pull Or Otherwise Move Objects.