Renault Winery & Resort Hiring Culinary Director

Job title:

Renault Winery & Resort Hiring Culinary Director

Company

Investment HR

Job description

Job Description:Steeped in over 160 years of agricultural tradition, Renault Winery & Resort is the premier vineyard & luxury hotel destination on the Eastern Seaboard in Egg Harbor City. We have merged modern elegance with the hospitality of the French countryside, combining the comforts and amenities clients expect from a luxury hotel. As a leader in the industry, our guests expect superior customer service with every interaction, and we have cultivated a team of hospitality experts trusted with operating an award-winning resort and winery. Our property is home to legendary American champagne & fine wines, and we are known for hosting national & international festivals and events among our twelve unique venues.As we move into a growth phase, Renault Winery & Resort is searching for a Culinary Director to join our team. The Culinary Director guides the success of the daily kitchen operations, overseeing all aspects of a restaurant/catering kitchen. Menu planning, staff management, food quality control, cost management, and ensuring compliance with food safety regulations are crucial components of this role. As the leader of the culinary team, the Director cultivates and implements creative menu development and efficient kitchen operations. Requiring strong leadership, culinary expertise, and administrative skills, the Culinary Director should have a passion for the field and a focus on “farm-to-table” inspired foods.What We Offer:

• Competitive Starting Salary

• PTO

• Health Insurance

• Company-Paid Life Insurance

• Discounts on Services at all Vivamee Properties

• Significant Opportunity for Growth and Advancement

Job Responsibilities:

• Promote and portray the VIVÂMEE Values

• Know, understand, and adhere to company-established policies and procedures

• Develop in conjunction with the GM & F&B Manager a new image for all aspects of F&B departments concentrating on menus and restaurant and banqueting ambiance

• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision-making; demonstrate honesty/integrity; lead by example.

• Have a high-volume catering background with an emphasis on New Jersey weddings

• Manage respective restaurant chefs. Ensure food and labor costs established by the corporation are maintained

• Menus to have a French core – incorporate French dishes into the restaurant menus

• Have an Agrarian mindset – farm-to-the-table cooking

• Major focus on homemade products – e.g., home-baked bread/baguette, homemade marinades, in-house smoking of meats, homemade desserts

• Demonstrate new cooking techniques and equipment to staff

• Maintain a recipe manual with pictures, for all menus

• Training of back-of-the-house kitchen staff with a customer service attitude

• Responsible for cleanliness, sanitation, and overall safety of kitchens within the Resort. Immaculate cleanliness for all the BOH areas

• Responsible for overall food quality and image of all Resort functions concentrating on food presentations

• Responsible for food at resort special events

• Develop new products and menus in concert with respective restaurant chefs and F&B manager

• Manage all resort restaurant chefs

• Ensure all resort restaurant chefs meet their respective job description requirements

• Review and approve employee timecards

• Interact with guests to obtain feedback on product quality and service levels

• Collaborate with restaurant GM to set & evaluate menu prices following corporate accounting guidelines.

• Hire, train, manage, and develop employees within responsible areas.

Job Qualifications:

• At least 21 years of age

• Six years of experience in an executive kitchen position preferred

• Culinary degree or certification preferred

• Extensive culinary experience in high-level kitchens, including experience as a Culinary Director

• Proven leadership and management skills

• Deep knowledge of cooking techniques, ingredients, and food trends

• Excellent knife skills and food preparation abilities

• Strong understanding of cost control and inventory management

• Ability to work under pressure in a fast-paced environment

• Proficiency in food safety and sanitation practices

• Excellent communication and interpersonal skills

• Willingness and ability to focus on farm-to-food inspiration

• Must be competent in culinary creativity as demonstrated by the cooking test.

• Ability to effectively manage food, labor, and inventory costs

• Must have a good understanding of menu costing

• Exceptional leadership and mentoring abilities

• Must stay apprised of local, national, and international trends

Expected salary

Location

Egg Harbor City, NJ

Job date

Sat, 01 Feb 2025 06:43:59 GMT

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