Senior Culinary Director, Delaware North

Delaware North is hiring a Senior Culinary Director to join our team. The Senior Culinary Directo r will enhance the   guest experience across the enterprise with respect to embedding leadership and standards concering Back of the House (BOH) Operations. The Senior Culinary Director engages with business and culinary leaders to ensure BOH operations are effective and efficient. The role promotes best in class operational practices and collaborates with leaders to drive continuous improvement, implementation of high-profile events, SWAT team deployment and integration of culinary programs to optimize business practices/operations.

Pay

Benefits 

At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: 

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match 
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

• Establishes and builds engaging and collaborative relationships with business leaders across the enterprise while providing consultative resources and recommendations to embed operational effectiveness and efficencies.
• Recommends, advocates, influences and drives standards and guidelines for adoption and implementation on an enterprise basis.
• Works with VP of Culinary to develop specification standard materials.
• Assures effective frameworks and systems are implemented, understood, and evaluated for continuous improvement within each project drive value.
• Uphold food and beverage quality assurance specifications and develop innovative solutions to back-of-house business and food and beverage challenges.  
• Design, implement, and continuously improve culinary training programs throughout the enterprise, including the on-boarding of newly hired executive chefs and participation in the CHEFS program as a mentor  
• Offer effective coaching and feedback to team members, fostering professional growth and development  

Assist with new unit openings and special events

• Bachelor’s or Culinary degree required  
• ProChef certification, ACF certification , or similar, preferred but not required  
• Minimum of 10 years of experience managing culinary or human capital programs in the culinary and hospitality  industry  
• Ability to travel at least 50%
• Skilled at program development and evaluation  
• Demonstrated ability to follow-through and complete projects