Resident is looking for a Culinary Director. The Culinary Director is a leadership role in our “start-up” hospitality group, with a crucial role directing our extraordinary culinary team. The Culinary team at Resident is an impressive group, a combination of guest chefs and full-time chefs, all of which have backgrounds in Michelin-starred restaurants. We are looking for a dynamic individual with a strong entrepreneurial spirit, who is innovative and ready to take the next step in their career with a rapidly growing hospitality company. The ideal candidate will share our company’s creative vision and have a passion for all things food and hospitality!

As Culinary Director they will be responsible for managing and overseeing the culinary operations. We are looking for someone who knows the importance of quality, has a real depth of knowledge and understanding when it comes to flavor profiles and ingredients but who is also inspired to continue to keep learning. We need a confident leader that can usher efficiency and experience to a multi-unit, fine dining environment with unparalleled opportunities. The ideal candidate will have years of progressive leadership experience with knowledge and abilities at every level of service.

Core Responsibilities:

Operations & Event Management
● Support the Culinary Operations team in Event Management, as needed.
● Support staff and management as required during times of operational change or product enhancements/advancements
● Create and implement systems to streamline kitchen processes
● Work in collaboration with Operations, Client Services, Marketing and Sales team to enhance our Resident event experiences. This will include, but is not limited to:

• Large format menu development

• Alternate event style format creation

• Sourcing smallwares and supplies for presentation and execution

● Execute as a Head Chef or Sous Chef on an ad-hoc basis as needed to gain familiarity with our product and step in if there is a last-minute need.

People & Training
● Evaluate current Training programs and systems for the Culinary Operations team, and provide recommendations for upgrades and improvements.
● Train and coach managers, supervisors, and others involved in employee development efforts.
● Liaise with senior managers, where appropriate, to discuss how to beer enable, support, and create paths for the continued success of the Culinary Operations Managers.
● Support our community of Head Chef talent (independent contractors), including onboarding, site visits, and other tasks, as needed.

Talent Acquisition & Staffing
● Drive strategic Culinary recruiting efforts for Resident, partnering with both the Operations and Client Services teams to maintain a robust candidate pipeline for Head Chefs, as well as sous chefs
● Participate in Head Chef screening calls and tastings
● Recruit, interview, and hire Culinary staff (sous chefs, dishwashers, Head Chefs)

Venue Maintenance & Development
● Visit each venue to assess cleanliness, organization, and equipment functionality.
● Work cross-functionally with other departments to lead activities related to new venue activations, as needed.
● Reviews food + pantry inventory

Quality Control
● Train/work with Culinary team to ensure quality, speed, safety, and health standards are consistently met.
● Regularly meet with members of our Head Chef community (independent contractors) and Culinary team to review Resident’s Culinary Standards of Service
● Review menus submitted by Head Chefs, assessing both creativity and quality of ingredients.
● Regularly attend Resident events to evaluate quality, portion, and taste of food prepared for our guest


Required Skills
● 10+ years of Culinary fine dining experience, including a minimum of 5 years of experience as Executive Chef or Culinary Director
● Bachelor’s Degree or degree from a post-secondary culinary arts program preferred
● Excellent communication skills
● Advanced computer skills
● Ability to stand, sit, bend, kneel, and reach with little to no accommodations needed for possible extended periods of time
● Able to carry/hold more than 50 lbs.
● Flexible schedule to include evenings, weekends, and holidays
● Strong written and verbal communication skills
● NYC DOH Food protection certification
● Advanced knowledge of Microsoft Office suite
● Working knowledge of restaurant financial systems, P&L management, and inventory processes
● A strong, confident leader that drives change, trains, and inspires team members
● Culinary degree from a major culinary institution highly preferred
● Classical training is preferred
● Flexible mindset & outside the box thinker- there is never just one way to solve a problem.
● Scrappy mindset to reflect the startup nature of the company.

Compensation
● Base Salary Range: $100,000-$115,000, commensurate with candidate experience
● Bonus: this role is eligible for a KPI-based, non-discretionary quarterly bonus of up to $2500 (up to $10,000 per year)
● Benefits: 100% employer-sponsored healthcare (Aetna) and 20 days of PTO + Wednesday-Sunday of Thanksgiving Week and Christmas Eve/Christmas Day off. Delicious food & great wine included!

• Resident is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.