CULINARY DIRECTOR SKILLS, EXPERIENCE, AND JOB REQUIREMENTS

Updated: Jan 10, 2025 - The Culinary Director is a seasoned professional with extensive experience in leading high-quality service organizations, particularly within multi-unit or high-volume full-service restaurants. Demonstrates strong financial management skills, coupled with a deep understanding of culinary technology and business processes, to drive operational excellence across multiple units. Proven track record in successfully training teams, rolling out new programs, and implementing change, ensuring consistent and superior culinary standards.

Essential Hard and Soft Skills for a Standout Culinary Director Resume
  • Culinary Skills
  • Financial Management
  • Tech Proficiency
  • Menu Planning
  • Food Safety
  • Inventory Control
  • Multi-Unit Management
  • Software Knowledge
  • Vendor Relations
  • Staff Training
  • Leadership
  • Communication
  • Adaptability
  • Problem Solving
  • Time Management
  • Team Building
  • Detail-Oriented
  • Creativity
  • Customer Focus
  • Emotional Intelligence

Summary of Culinary Director Knowledge and Qualifications on Resume

1. BA in Culinary Arts with 10 years of Experience

  • Fluent in English, any additional language
  • Experience in culinary and hospitality related positions in the cruise industry
  • Effective speaker, coach and leader focused on positive culture change
  • Well versed in global cuisine ingredients, preparations, cooking techniques in both fine-dining and casual dining
  • Ability to manage high-volume and constant changes within a growing company
  • Proven leadership within food and beverage management with experience at the executive level
  • Proven strategic business management knowledge and skills, including financial, product, quality assurance, human resources and analytical skills
  • Strong organizational, planning and communication skills
  • Familiarity with different countries and exposure to different cultures is important.

2. BA in Hospitality Management with 10 years of Experience

  • Experience in Kitchen Management with proven ability to lead and train staff.
  • Prior experience in menu creation, recipe writing and coaching/training.
  • Prior experience leading multi-unit operations 
  • Excellent written and verbal communication and problem-solving skills
  • Knowledgeable of Microsoft Office products and restaurant software.
  • General Hospitality knowledge and interest in sustainability and sustainable food practices
  • Ability to operate Web based ordering system, process customer requests, changes to orders, menu updates and client profiles
  • Proficient with word processing and spread sheet applications
  • Possess the ability to meet Bon Appétit unit specific uniform standards for this position

3. BA in Restaurant Management with 8 years of Experience

  • Excellent knowledge of food products and handling.
  • Be able to safely operate all kitchen equipment.
  • Masterful understanding of restaurant work.
  • Able to multitask on various levels under very high stress levels.
  • Strong understanding of personal hygiene and sanitation techniques as they pertain to restaurant work.
  • Can effectively communicate between language barriers.
  • Strong understanding of budgets, invoice and expense management.
  • Proficient with computer software programs including MS Word, Excel and adaptable to use of various apps such as Slack.
  • Have excellent time management.
  • Leadership traits include honesty, strong work ethic and overall moral integrity with a hands-on management style.
  • Willingness to work during peak hours, including nights, weekends, and holidays.
  • Ability to walk, stand, and occasionally carry heavy items in a fast-paced, stressful environment.

4. BA in Event Management with 7 years of Experience

  • Previous experience with a high quality service organization in a culinary leadership role with financial accountability.
  • Experience working within a multi-unit restaurant/contract food organizations in a regional role.
  • Experience in financial management
  • Prior experience training and leading roll out of new programs
  • Excellent presentation and culinary skills
  • Strong knowledge of culinary technology and business processes
  • Proven ability to coach, teach and measure understanding within culinary finances.
  • Ability to implement change to multiple units at the same time.
  • Experience in multi-unit or high-volume full-service restaurant
  • Compeat Restaurant Management Software experience 
  • Promotes a diverse work environment free of discrimination or harassment.
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