Cluster Director of Culinary - starting Q4 2026

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This is a Cluster Director of Culinary role, responsible for overseeing all culinary and kitchen operations across two 5-star properties, ensuring excellence in food quality, consistency, and operational performance.

This role leads the culinary strategy for the cluster, from purchasing and inventory management to talent development, innovation, and guest experience. The Cluster Director of Culinary plays a key role in driving profitability, enhancing dining concepts, and positioning the properties as leading F&B destinations.

Key Roles & Responsibilities

• Ensure consistency and the highest standards in food quality, taste, presentation, and temperature across all kitchens within the cluster
• Oversee all culinary operations across both properties, ensuring alignment with brand standards and operational excellence
• Drive innovation in menus, concepts, and food presentation to enhance guest experience and market positioning
• Collaborate with Marketing and F&B leadership to develop promotions, campaigns, and destination dining experiences
• Maintain and improve kitchen operations to maximize profitability while ensuring high guest satisfaction
• Ensure effective communication and alignment across all culinary teams within the cluster
• Monitor and manage stock levels, purchasing, receiving, and storage to meet company standards and control costs
• Ensure all goods purchased comply with hotel specifications and quality standards
• Lead and develop culinary teams through training, coaching, and performance management
• Ensure compliance with HACCP guidelines, hygiene, and food safety standards across all kitchens
• Promote best practices in kitchen operations, cleanliness, and grooming standards
• Build strong cross-functional relationships with F&B, Operations, and other departments
• Identify opportunities for efficiency, cost optimization, and operational improvements across the cluster
• Lead by example, fostering a positive, engaged, and high-performing team culture

• Bachelor's degree in Culinary and F&B Arts or related field
• 10+ years' experience as a professional chef, with 3 years in a senior management role
• Culinary certification from an accredited institution
• Strong understanding of food trends and culinary techniques
• Excellent leadership, communication, and organizational skills
• Proven track record in menu development and cost control
• Experience in managing large kitchen teams in a high-volume environment
• Knowledge of international cuisines and dietary restrictions
• Proficiency in kitchen management software and inventory systems
• Strong food safety knowledge and relevant certifications (e.g., ServSafe)
• Ability to work in a fast-paced, multicultural environment
• Fluency in English; additional languages are a plus
• Demonstrated ability to innovate and stay current with culinary trends