Now hiring a Director of Culinary to ensure delivery of a seamless and exceptional food and beverage experience by providing leadership and direction to the Culinary Leadership Team, and by overseeing all back-of-house culinary operations

This senior leadership role is responsible for establishing and executing the organizations culinary vision while ensuring exceptional food quality, operational excellence, financial performance, and team development. This role is responsible for menu innovation, culinary standards, food cost management, leadership development, food safety, procurement strategy, and long-term operational planning, while empowering the Culinary Leadership Team to lead the day-to-day execution of all kitchen operations.

ABOUT THE ROLE:
> Full-time, year round.
> Whistler, BC
> $120,000 annually.
> Performance Bonus Program
> Extended Health Benefits, Wellness Program.

THE PERFECT CANDIDATE:
> Minimum 8–10 years of progressive culinary leadership experience.
> Minimum 5 years in a senior culinary leadership role within a luxury hotel, organization, or multi-outlet hospitality environment.
> Proven experience leading multiple culinary operations and management teams.
> Strong financial acumen with experience managing large operating budgets.
> Demonstrated success in menu development, culinary innovation, financial management, and operational leadership.
> Comprehensive knowledge of food safety legislation, sanitation standards, and workplace safety.
For more information and to apply: https://www.whistler-jobs.com/job/director-of-culinary-26517

RESPONSIBILITIES INCLUDE:
Culinary Leadership & Strategy
> Develop and execute the overall culinary vision and strategy for all food and beverage outlets.
> Lead menu innovation, seasonal programming, recipe development, and culinary concept evolution.
> Establish and maintain culinary standards, recipes, plating specifications, and production procedures.
> Ensure consistency of food quality, presentation, and culinary standards across all operations.
> Stay informed of emerging culinary trends, guest preferences, and industry best practices.

Financial Performance
> Develop and manage the annual culinary operating budget.
> Monitor and achieve food cost, labour cost, and kitchen operating expense targets.
> Analyze financial performance and implement strategies to improve profitability.
> Lead menu engineering and pricing initiatives in collaboration with the Front of House Leadership.
> Identify opportunities to improve efficiency while maintaining exceptional quality.

Culinary Operations
> Provide strategic oversight of all back-of-house culinary operations.
> Establish operational standards that promote consistency, quality, and efficiency.
> Oversee procurement strategies, supplier relationships, and purchasing programs.
> Lead capital planning for kitchen equipment, renovations, and operational improvements.
For more information and to apply: https://www.whistler-jobs.com/job/director-of-culinary-26517

FOR MORE JOB DETAILS & TO APPLY:
VISIT: https://www.whistler-jobs.com/job/director-of-culinary-26517
EMAIL: talent@whistler-jobs.com

ABOUT WHISTLER & SQUAMISH PERSONNEL:
We are helping this business recruit and/or interview for this position.  Our career matching and consulting services are confidential and FREE to job seekers – with no strings or commitments required. Unfortunately we are unable to assist out of country candidates who do not have a valid work permit for Canada.