A director of culinary operations is responsible for overseeing all of an establishments culinary operation, including:
- Meals delivered via room service
A culinary operations director will often have served as an executive chef for a number of years in a four or five star establishment. He or she will have graduated from one of the finer culinary institutes, and may specialize in a specific type of cuisine. Often a director of culinary operations will have gotten a start as a pastry or sous chef in a restaurant, then moved into the hotel industry.
When hiring a Director of Culinary Operations for a hotel, the following should be taken into consideration. Does the candidate:
- Possess exceptional culinary skills that will be an asset to the hotel?
- Have a verifiable track record of success in the culinary field?
- Demonstrate the ability to manage others, lacking a reputation for being temperamental?
- Have the ability to multi-task and handle multiple facets of the job (catering, overseeing the main restaurant kitchen, organizing and pulling off banquets without a hitch, etc)?
- Present themselves well and be willing to interact with the guests?
If the above qualifications are met, it really comes down to finding a culinary operations director who is the right fit for the tone of the hotel. An executive search firm like Marshall-Alan Associates in New York puts potential directors of culinary operations and hotel owners together, helping the right matches to occur so everything runs smoothly!