Elevate dining experiences as the Culinary Director overseeing hotel culinary operations. Deliver exceptional food quality and innovate menu designs while ensuring cost efficiency and compliance.

In this key role, the Culinary Director leads all culinary aspects within the hotel, driving operational excellence and exceptional service. You will manage and mentor the kitchen teams, focusing on creativity, safety, and continuous improvement. Your expertise in food and labor cost management will be crucial in achieving business goals and enhancing guest experiences.

Key Responsibilities:
• Develop innovative, profitable menu plans
• Oversee daily kitchen operations and food safety
• Control food and labor costs through effective budgeting




• Train and motivate culinary teams towards high performance
• Collaborate with procurement for quality ingredients

Requirements:
• Proven experience as an Executive Chef or Culinary Director
• Strong knowledge of food safety regulations
• Expertise in food cost control and budgeting
• Experience in multi-unit restaurant management
• Formal culinary education or skilled certification

Bring your culinary leadership and menu innovation to redefine our hotel's dining experience.
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📌 Culinary Director for Hotel Operations (Quebec City)
🏢 Easton's Group of Hotels
📍 Quebec City