Job Description
As the Culinary Director, you will play a pivotal role in driving innovation and excellence within the UVA Dining Program within our residential, retail, and catering operations. This position will be responsible for leading the culinary development efforts and training initiatives across campus to meet customer needs and tastes. You will collaborate with the leadership team to identify and implement new concepts, program updates, create and execute special events and culinary takeovers. Your focus will encompass concept development, menu design, and generating overall excitement surrounding the UVA Dining Program. Additionally, you will be actively involved in the hands-on implementation and rollout of new concepts, ensuring successful execution and adherence to our high-quality standards.
Job Responsibilities
- Lead concept development efforts, working closely with leadership and culinary personnel to understand their needs and ideate innovative culinary concepts.
- Oversee research and development activities to continuously improve and refine culinary offerings.
- Ensure food presentation aligns with our brand standards, focusing on aesthetic appeal and attention to detail.
- Optimize station layouts to enhance operational efficiency and workflow.
- Conduct cost analysis and develop strategic pricing strategies (SRP) to ensure profitability while maintaining competitive market positioning.
- Lead hands-on training sessions to ensure successful implementation of new concepts.
- Collaborate with the operations team to assess the effectiveness of the new concepts and make necessary adjustments for continuous improvement.
- Stay updated with industry trends, emerging technologies, and culinary innovations to bring fresh and exciting ideas to UVA Dining.
Qualifications
- Requires at least 5 years’ culinary experience and 3+ years in a management role.
- Bachelor's degree in Culinary Arts, Hospitality Management, or equivalent experience.
- Proven experience in culinary development, menu design, and concept ideation.
- Strong leadership skills with the ability to collaborate effectively with cross-functional teams and senior management.
- Extensive knowledge of culinary trends, food presentation techniques, and industry best practices.
- Solid understanding of cost analysis, pricing strategies, and financial implications in a culinary environment.
- Excellent organizational and project management skills, with the ability to handle multiple projects simultaneously.
- Strong written and verbal communication skills, with the ability to articulate complex culinary concepts clearly.
- Demonstrated ability to train and develop culinary teams, ensuring consistent execution of standards.
- Passion for culinary arts, creativity, and a strong commitment to delivering exceptional dining experiences.