The Director of Food & Beverage is responsible for overseeing the direction of the kitchen’s daily activities in accordance with Spectra policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Director of Food & Beverage is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision. The Director of Food & Beverage must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events.

The Director of Food & Beverage is responsible for ensuring quality food and beverage is served to the guests. The Director of Food & beverage will assist the Executive Chef in preparing and cooking meats, soups and sauces and supervise all other aspects of the food and beverage operations. The Director of Food & Beverage is responsible for the training of all kitchen staff. The Director of Food & Beverage must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.

• Responsible for coordinating and supervising the work of kitchen staff to include creating a positive work environment for all staff members
• Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation
• Manages the control of food and labor costs through proper scheduling and purchasing
• Conducts regular inspections to assure cleanliness and maintenance meet company standards
• Oversees and manages monthly inventory
• Responsible for providing high quality, fresh food products in a timely manner for delivery to guests
• Assists Executive Chef in preparing hot and cold foods following portioning requirements
• Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness
• Maintains sanitation, health and safety standards and training in work areas
• Responsible for observing and testing foods to ensure proper cooking
• Responsible for portioning, arranging and garnishing food plates for delivery to guests
• Responsible for consulting with managers to plan menus and estimate expected food consumption
• Must be a visible presence working on the kitchen floor with staff to ensure quality, efficiency, and overall management of operations

• MA or MS; BA or BS with business-related major; accounting minor or credits preferred equivalent jobexperience can be substituted for educational requirements
• Minimum of 2-3 years experience in the food & beverage industry
• Must have various experience levels in volume feeding, ala carte, fine dining, catering and purchasing storage and handling
• Ability to communicate effectively to all levels of staff
• Demonstrated and verifiable track record of meeting projected costs
• Professional appearance and presentation required
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook
• Maintains a current Food Handler’s card and alcohol service permit if required by state or local government
• Working knowledge of employee scheduling in a hospitality environment
• Must possess excellent organizational and communication skills
• Well skilled in all technical and sanitary aspects of food preparation and presentation
• Technical Proficiency and experience demonstrating verifiable knowledge of food preparation methods
• Ability to supervise kitchen staff
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business like and respectful manner which focuses on generating a positive and cooperative work environment
• Ability to cost out menus and create new menu items when needed
• Ability to work well in a team-oriented, fast-paced, event-driven environment
• Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment
• Ability to work a flexible schedule; able and willing to work nights, weekends and long hours
• Possess valid food handling certificate if required by state and federal regulations