Job Summary: The Culinary Director is  responsible for the overall food and beverage performance within our centers including: culinary R&D, menu development, food and beverage operating standards, food safety, and culinary rollout initiatives. This role involves overseeing system-wide product negotiations, managing food costing, and ensuring that all food and beverage offerings align with the company’s brand, enhancing guest experiences, and driving profitability. The Director will be in a hands-on role in leading cross-functional task forces, collaborating with various departments, and overseeing the execution of new initiatives, ensuring consistency and excellence in all food and beverage operations.

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Key Responsibilities:

Strategic Planning: Develop a comprehensive food and beverage strategy that aligns with the company’s goals and enhances brand identity across all locations. Implements strategies to increase F&B revenue while improving prime cost of food and beverage operations across parks. Task Force Leadership: Establish and lead cross-functional task forces to address specific food and beverage challenges, drive innovation, and implement new initiatives. Works with leadership at each location and identifies support from other properties as necessary. System-Wide Product Negotiations: Lead negotiations with vendors and suppliers for system-wide food and beverage products, ensuring quality, consistency, and cost-effectiveness. Build and maintain strong relationships with suppliers to secure the best products and services. Food Costing and Budget Management: Oversee the food costing process to ensure that all menus are financially viable while maintaining quality and customer satisfaction. Develop and manage budgets for food and beverage operations, including cost control, pricing strategies, and revenue management. Menu Development: Oversee the creation and refinement of menus, ensuring they meet customer expectations, market trends, and profitability targets. Operational Excellence: Collaborate with regional and on-site management teams to ensure consistent and high-quality food and beverage operations across all properties. Compliance: Audits all food and beverage operations when visiting sites to ensure compliance with health and safety regulations, industry standards, and company policies. Financial Management: Analyze financial reports and key performance indicators to identify opportunities for cost savings and increased profitability. Market Analysis: Stays current in food and beverage operations and conducts regular market research to stay ahead of industry and regional trends and competitor offerings, making strategic adjustments as needed. Brand Consistency: Ensure that all food and beverage offerings are consistent with the company’s brand image and standards. Training: Collaborates with corporate and site training resources to develop food and beverage training plans.

Qualifications:

Role model culinary professional. R&D, Product or menu development experience. Preferred Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or a related field. An advanced degree is a plus. Minimum of 5 years of experience in food and beverage management, with corporate or multi-unit leadership exposure. Proven experience in negotiating with vendors and managing food costing at a system-wide level. Strong leadership and project management skills, with experience leading cross-functional and distributed teams. Excellent communication, negotiation, and interpersonal skills. Ability to travel as needed to oversee operations and attend meetings. Current SERV Safe Certification.