Culinary Director

The Culinary Director at HOMES is responsible for leading the culinary vision across all HOMES properties, including menu innovation, team development, operational excellence, inventory management, and strategic collaborations. This role involves overseeing the culinary direction to ensure that all offerings are appealing, cohesive, and consistent with the brand identity.

To become a Culinary Director at HOMES, candidates should have at least 5 years of progressive culinary leadership experience, ideally within multi-concept hospitality operations. A strong background in team development, menu creation, and operational execution, along with knowledge of kitchen systems, sanitation standards, and inventory practices, is crucial.

At HOMES, the Culinary Director actively cultivates a high-performing team culture by providing ongoing coaching and support to kitchen leads and staff. The Director is also involved in recruitment, onboarding, and fostering an environment of learning and accountability that aligns with the company's values.

The culinary strategy at HOMES focuses on creating craveable and seasonal menus that honor guest preferences while maximizing operational efficiency. The Culinary Director collaborates with various teams to establish culinary goals and metrics for success and ensures all culinary offerings are aligned with brand identity.

Culinary Directors at HOMES enjoy competitive pay, flexible scheduling, and optional health benefits, including dental and vision insurance with company contributions. There's also a range of employee perks available across all HOMES brands, making it a rewarding place to work.

As a Culinary Director, a collaborative and empathetic leadership style is often most effective. This ensures that team members feel supported and valued, fostering a positive kitchen culture where creativity and accountability thrive.

In a multi-concept environment, it's vital to consider guest preferences and brand identity when developing menus. Conducting market research, tasting sessions, and collaborating with kitchen teams can yield innovative and seasonal offerings that resonate with guests.

To illustrate this, I focus on using a data-driven approach by analyzing kitchen efficiency metrics and staff workflows, leading to operational improvements that enhance service quality and reduce waste.

Essential training techniques include hands-on cooking demonstrations, shadowing experienced chefs, and providing constructive feedback. Creating a structured training program that emphasizes accountability and growth is also important.

I believe in establishing strong, transparent relationships with vendors built on trust. Regular communication about quality expectations, market trends, and aligning on sourcing strategies ensures we deliver the best products while also managing costs.

Creativity is at the heart of my culinary philosophy. It drives innovation in menu design and enhances the guest experience. I encourage my team to experiment with flavors and presentation, ensuring that each dish tells a story.

To ensure food safety, I focus on regular training for the kitchen team about proper sanitation practices, implementing daily inspections, and adhering to industry regulations. I also establish a culture of accountability where staff understands the importance of food safety.

I have extensive experience with inventory management, including implementing efficient ordering systems, setting par levels based on forecasted sales, and regularly reviewing inventory to minimize waste and optimize food cost management.

I view guest feedback as a valuable resource that helps enhance our culinary offerings. I actively seek input through surveys or direct conversations and make adjustments based on trends to better align with guest expectations.

I am deeply passionate about hospitality and food, with a proven track record in culinary leadership and team development. My collaborative mindset and commitment to quality align perfectly with HOMES' mission to deliver unforgettable dining experiences.