Overview

Culinary DirectorReports To: Executive Director of ServicesClassification: Full-Time, Salary, ExemptSalary: $60,000 - $70,000 per year.Hours: Monday Friday, 10:00 AM 7:00 PM; occasional weekend hoursPosition Summary: This person oversees the culinary department, directing the BGCNF Dining Hall, catering services, food truck operations, and youth culinary training programs. This leadership role is responsible for menu creation, financial budgeting, health code compliance, and vendor management across all food service branches. Additionally, the position combines advanced cooking expertise with instructional skills to lead diverse teams, run engaging teen culinary classes, and manage event logistics from planning to execution.Key Roles (Essential Job Responsibilities)LeadershipDevelop unique and cuisine-appropriate menus for both BGCNF Dining Hall, Catering and Food Truck including pricingOversee Program Director - Culinary to ensure kitchen, surrounding and food truck areas are in conditions that meet the company standards and health code regulationsOrder all event meal items for delivery or the ability to pick up on call from local food service providersManage a cross functional team that run the three businesses within the department (Dining Hall/ Catering, Culinary Class and Food Truck Operations)Ability to order all kitchen cleaning supplies for BGCNF Kitchen from either delivery or will call from local food service providerLead and assist in meal preparation, creation, plating and delivery for eventsFollow-up with customers to ensure they all their expectations are metEnsure the event complies with insurance, health and safety standardsFood TruckOversee the Food Truck Sous Chef and ensure menu, product ordering and bookings are managed to ensure profit of the operationOversee the truck remains in compliance with State Health guidelinesDevelop a Food Truck menu that can be adjusted based on bookings and location of business operationEnsure that the truck is regularly maintained to ensure limit mechanical issues occurCulinary TrainingOversee training, directing and supervising kitchen and event staffDevelop BGCNF Culinary Class contentRun Culinary Classes as required by funded grantMeet all deadlines that grant dictatesMotivate youth to learn about those various aspects to the Food/Hospitality IndustryLead a fun and exciting 1 to 1.5 hours culinary class to teens 3 to 4 times a week during after school and summer programsEvent ManagementGather information about the customers event objectives, budget and preferencesProvide advice about menus, decor and entertainmentCreate a schedule of activities for staff to follow during eventsCommunicate with vendors and suppliersManage budgetTroubleshoot problems that arise during the eventOversee servers, kitchen staff, cleaning crews and other workersAble to partner with Executive Chef to ensure customers' expectations are exceededFlexibility to perform additional duties outside the core scope of work as needed.Qualification RequirementsExperience10 plus years in the hospitality industry with chef experience (instruction experience a plus)3-5 years in event planning and/or catering3-5 years experience in booking events and negotiatingFood Truck experience is strongly preferredKnowledge & SkillsAdvanced culinary skills including food preparation, flavor pairings and other cooking best practicesRestaurant Industry KnowledgeAdvanced knowledge of federal, state and local food handling regulationsTime management and organizationExceptional leadership skills, including motivation and goal settingBasic understanding of event management software, word processors and spreadsheetsBasic accounting and budgetary skills including submitting event quotes and final payments processingOrganizational and planning abilitiesCreativity and problem-solving skillsThe ability to multitask in fast-paced environmentsThe ability to identify potential legal liabilities and take steps to mitigate themGood networki