Salsa Caterers & Special Events, Inc
Position Overview
The Culinary Director will oversee all culinary operations, ensuring high-quality food production, efficient service, and compliance with food safety regulations. This role requires a strategic leader with experience in large-scale catering, meal distribution, and community meal programs and an express quick-serve concept. The ideal candidate is passionate about culinary excellence, operational efficiency, and making a positive impact through food service.
Key Responsibilities Leadership & Strategic Planning
- Lead, mentor, and develop culinary and kitchen teams to ensure high performance and retention.
- Develop and implement culinary strategies that align with business objectives and community needs.
- Create and manage budgets for food production, staffing, and kitchen operations, ensuring cost control and efficiency.
Culinary & Operational Excellence
- Oversee the development of nutritious, scalable, and cost-effective menus tailored to diverse clientele, including corporate clients and shelters.
- Ensure consistency and quality across all meal services, including catering and large-scale meal deliveries.
- Maintain the highest standards of food safety and sanitation, ensuring full compliance with HACCP, ServSafe, and local health regulations.
Logistics & Supply Chain Management
- Manage procurement, vendor relationships, and ingredient sourcing to optimize cost and sustainability.
- Oversee meal distribution logistics, ensuring timely and efficient delivery to shelters and catering clients.
- Implement and maintain inventory control systems to minimize waste and prevent shortages.
Customer & Stakeholder Relations
- Serve as the culinary representative for client relations, nonprofit partners, and community organizations.
- Collaborate with shelter program managers to design menus that meet nutritional and cultural needs.
- Effectively communicate culinary strategies and impact to company leadership, donors, and stakeholders.
Innovation & Sustainability
- Implement sustainable practices in menu planning, waste reduction, and food sourcing.
- Leverage technology for kitchen automation, meal tracking, and operational improvements.
- Continuously research industry trends to enhance culinary offerings and efficiency.
Location, Schedule & Availability
- This role will involve flexibility across all three of our locations in Manhattan, Mt. Vernon, and the Bronx.
- Full-time schedule (40-60 hours per week)
- Varied shifts, including early mornings, evenings and weekends (as needed or if supervising on-site, off-site, or special event)
- On-call availability for emergencies, staffing issues, or high-profile events
Required
- Bi-lingual, Spanish
- Authorization to work in the U.S.
Qualifications & Skills
- Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field (preferred)
- Minimum 5+ years of experience in large-scale catering, institutional food service, or nonprofit meal programs
- Proven ability to lead diverse teams in high-volume culinary operations
- Strong financial acumen in budgeting, food cost management, and procurement
- Knowledge of dietary restrictions, nutrition, and special meal planning
- Familiarity with logistics for food distribution and shelter meal programs
- Excellent communication, leadership, and problem-solving skills
- Certification in food safety management (e.g., ServSafe, HACCP)