Culinary Director: Lead Menu Innovation & Guest Satisfaction

StoryPoint; Powell (OH); On-site; USD 70,000 - 105,000; Full time

Job summary

StoryPoint is seeking an Executive Chef to lead the culinary and dining department. Responsibilities include managing retail sales, events planning, food costs, inventory, safety, and achieving high resident and guest satisfaction.

The role requires menu development and pricing expertise, strong leadership, and proficient use of Microsoft Office. You will oversee staff, ensure quality standards, and manage budgeted labor costs while directing catering events and maintaining a positive dining

Qualifications

• Must demonstrate proven leadership abilities, commitment to customer service, and strong organization and time management skills.
• Experience in menu development and pricing.
• Proficient with all Microsoft Office applications.

Responsibilities

• Achieve 100% resident satisfaction through plate presentation and taste.
• Establish presentation techniques and ensure quality standards.
• Hire, coach, train, inspire and direct culinary staff; manage scheduling and reviews.
• Develop Sous Chef and Lead Cook to assume leadership duties.
• Direct food control, labor costs, menu engineering, and recipe standardization.
• Ensure proper equipment operation, safety and sanitation policies.
• Oversee catering events and demonstrate culinary techniques.
• Promote positive relations with residents, family, and guests.
• Act as Manager on Duty as scheduled with site leadership.

Skills

Leadership

Customer service

Organization & time management

Menu development

Pricing

Microsoft Office

Food cost control

Safety & sanitation

Education

Bachelor’s degree in culinary

Certified Executive Chef

Job description

StoryPoint is seeking an Executive Chef to lead the culinary and dining department. Responsibilities include managing retail sales, events planning, food costs, inventory, safety, and achieving high resident and guest satisfaction.

The role requires menu development and pricing expertise, strong leadership, and proficient use of Microsoft Office. You will oversee staff, ensure quality standards, and manage budgeted labor costs while directing catering events and maintaining a positive dining