As Director of Culinary you will be responsible for leading the overall kitchen operations of the hotel. You will train and manage kitchen team members, supervise/coordinate all related culinary activities, estimate food consumption and purchase of food, select and develop recipes. Further you would need to standardize production of dishes to ensure consistent quality, establish presentation, technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance, and ensure proper safety and sanitation in the kitchen. You may be required to cook certain dishes for special occasions and will oversee special catering events. The Director of Culinary is directly responsible for hiring, people development and performance reviews of the kitchen team and will report to the General Manager. Additionally the Executive Chef will be responsible for driving revenue and ensuring the profitable kitchen operations.