Culinary Director

The Culinary Director is responsible for the day-to-day operations of the facility which include managing the entire food and beverage operations, establishing a menu, creating employee schedules, hiring cooks and other staff, and managing the dietary budget. This role requires numerous years of experience in the service industry, typically including time as an executive chef.

Other qualifications may include post-secondary education at a culinary institute or a hospitality school. Essential skills for the job include leadership, budgeting and financial experience, and a strong knowledge of health codes and food safety. The Culinary Director will report to the Executive Director of the facility.