Culinary Operations Director Position Overview
The role encompasses two main areas of responsibility: food production and kitchen management.
Key Responsibilities:
* Developing and refining menus with a focus on seasonal ingredients
* Effective leadership, team development and guidance
* Preparing and presenting modified texture meals
Requirements:
* Trade certification in Commercial Cookery or equivalent qualification
* Food Safety Supervisor Certificate (desired)
* Experience in bulk cooking
* Previous experience in managing kitchens and/or facilities
* Strong communication skills and a commitment to personal appearance and hygiene