Culinary Director Job at ServiceNet (Northampton)

Business Director

Business Director – NHS Supply Chain (Foodbuy). Foodbuy is proud to partner with...

Location

United Kingdom , Mobile

Salary:

Not provided

14forty

Expiration Date

Until further notice

Requirements

Proven experience as a Business Director, Operations Director or senior leader in a complex environment
Demonstrable experience developing and executing business strategy
Strong knowledge of the Healthcare or Public Sector (ideally both)
Outstanding leadership, communication and stakeholder management skills
Ability to lead large, multi-functional teams and drive performance
Experience navigating large-scale negotiations
A resilient, motivated leader who thrives under pressure
A collaborative mindset, with the ability to bring people together to deliver exceptional results

Job Responsibility

Setting and executing the NHSSC contract strategy and annual Business Plans
Leading and inspiring a diverse team of 50+ colleagues, creating a high-performing, collaborative culture
Overseeing financial performance, investment planning and key business initiatives
Acting as the primary senior relationship owner for NHSSC, NHS Trusts and wider healthcare stakeholders
Representing Foodbuy and NHSSC at industry events, forums and strategic meetings
Providing clear strategic guidance to the Foodbuy Executive Team
Ensuring contract compliance, risk management and industry-leading delivery
Solving complex operational challenges with pace, creativity and resilience

Fulltime

Director Of Food & Beverage

Responsible for food and beverage daily operations, overseeing Culinary, Restaur...

Location

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
6 years experience in food and beverage, culinary, event management, or related professional area
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
4 years experience in food and beverage, culinary, event management, or related professional area.

Job Responsibility

Develops a food and beverage operating strategy aligned with the brand’s business strategy
Supervises food and beverage daily operations
Ensures guest service, operational needs and financial objectives are met
Develops property-wide strategies for products and services
Manages department budgets and financial performance
Leads food and beverage/culinary team
Ensures exceptional customer service and satisfaction
Conducts human resource activities including hiring, coaching, and setting performance standards.

Fulltime

Assistant Director of Food & Beverage

Assists in leading the property’s food and beverage/culinary operation, includin...

Location

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
6 years experience in the food and beverage, culinary, event management, or related professional area
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
4 years experience in the food and beverage, culinary, event management, or related professional area

Job Responsibility

Works with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations
Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution
Ensures integration of departmental goals in game plans
Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team)
Works with direct reports to review business in house and potential business in surrounding area and troubleshoot potential challenges/conflicts
Reviews staffing levels to ensure that guest service and operational needs are met
Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors
Provides feedback to employees based on observation of service behaviors
Utilizes employee feedback and an “open door” policy to identify and address employee problems or concerns in a timely manner
Communicates critical information gained from pre- and post-convention meetings to areas of responsibility

Fulltime

Assistant Director of Food & Beverage

Assists in leading the property’s food and beverage/culinary operation, includin...

Location

Ghana , Accra

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
6 years experience in the food and beverage, culinary, event management, or related professional area
OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
4 years experience in the food and beverage, culinary, event management, or related professional area

Job Responsibility

Assists in leading the property’s food and beverage/culinary operation
Oversees the development and implementation of departmental strategies
Ensures implementation of the brand service strategy and brand initiatives
Ensures the food and beverage/culinary operation meets the brand’s target customer needs
Ensures employee satisfaction
Focuses on growing revenues and maximizes the financial performance of the department
Delivers products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees
Provides a return on investment

Fulltime

Assistant Director of Food & Beverage

Assists in leading the property’s food and beverage/culinary operation, includin...

Location

Saudi Arabia , The Red Sea Resort

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
6 years experience in the food and beverage, culinary, event management, or related professional area
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
4 years experience in the food and beverage, culinary, event management, or related professional area

Job Responsibility

Works with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations
Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution
Ensures integration of departmental goals in game plans
Ensures that regular, on-going communication occurs in all areas of food and beverage
Reviews staffing levels to ensure that guest service and operational needs are met
Provides feedback to employees based on observation of service behaviors
Reviews financial reports and statements to determine how Food and Beverage is performing against budget
Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees
Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations
Reviews comment cards, guest satisfaction results and other data to identify areas of improvement

Fulltime

New

Sous Chef

Sous Chef position with Chartwells, a member of Compass Group Canada, catering t...

Location

Canada , Edmonton

Salary:

25.00 CAD / Hour

Canteen

Expiration Date

Until further notice

Requirements

Four years of related culinary supervisory experience in a fast-paced production-oriented environment
Strong background in banquet and catering functions with high-volume production
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation
Basic supervisory skills, capable of motivating, leading and developing associates
Hard-working team player with ability to prioritize effectively
Excellent communication skills (written and verbal)
Proficient in Microsoft Office (Word and Excel)
Able to work flexible hours to accommodate business needs, may require evening and weekend availability

Job Responsibility

Assist the Culinary Director in the unit, taking over the Culinary Directors’ duties in his/her absence
Assist the Culinary Director with inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production
Prepare and supervise the culinary team in preparation of a wide variety of foods in addition to sharing food knowledge with the team
Be directly involved in menu planning and development, operation planning, expenditures, budgeting, costing and maintaining proper inventory levels
Ensure proper staffing for maximum productivity and high standards of quality
controls food and payroll costs to achieve maximum profitability
Ensure good client relationships are maintained and that the client is satisfied with the service and menu options provided
Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations
Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office
Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas as appropriate

What we offer

Award-winning culture
Extensive range of learning and career opportunities
Health & Safety processes and support
Comprehensive health, vision, and dental care coverage for eligible associates
Mental Health and Well-Being initiative
Employment Assistance Program with access to 24/7 support, resources, and information
Diverse and inclusive environment
Diversity Inclusion Action Councils (DIAC)

Fulltime

New

Head Chef

Heckfield Place is a lovingly restored Georgian home set within 400 acres of Ham...

Location

United Kingdom , Heckfield

Salary:

Not provided

360 Resourcing Solutions

Expiration Date

Until further notice

Requirements

Lead and manage day-to-day operations of Marle
Collaborate with Culinary Director and Executive Chef to maintain culinary vision
Develop, mentor, and inspire junior chefs
Ensure high standards of consistency, care, and attention to detail
Demonstrate flexibility, creativity, and professionalism in managing daily operations and adapting menus
Maintain a schedule that accommodates evening and weekend shifts
Represent the ethos of Heckfield Place with pride, confidence, and authenticity

Job Responsibility

Lead and manage the day-to-day operations of Marle, including breakfast, lunch, and dinner service, as well as the House menu for in-room dining
Collaborate with the Culinary Director and the Executive Chef to maintain Heckfield’s culinary vision, ethos, and excellence
Develop, mentor, and inspire junior chefs, fostering a culture of learning, collaboration, and respect for produce
Ensure high standards of consistency, care, and attention to detail across every service
Demonstrate flexibility, creativity, and professionalism in managing daily operations and adapting menus to reflect the ever-changing seasons
Maintain a schedule that accommodates evening and weekend shifts
Represent the ethos of Heckfield Place with pride, confidence, and authenticity

What we offer

Tronc (Allocation for 2024 was £7,800+ per annum / per person based on full-time hours)
Life assurance scheme (from day one, covering up to 2x your annual salary)
Company sick pay
Enhanced maternity / paternity pay
Increased holiday allowance
Vitality healthcare cover
Employee assistance programme
50% F&B discount when dining in our restaurants
50% discount on Wildsmith Skin products
Heckfield Plus – online discounts

Fulltime

Director of Food and Beverage

Metropolis Resort is a premier destination resort located in Eau Claire, WI, off...

Location

United States , Eau Claire

Salary:

55000.00 - 65000.00 USD / Year

Metropolis Resort

Expiration Date

Until further notice

Requirements

Bachelor's degree in Hospitality Management, Culinary Arts, or related field preferred
Minimum of 5 years of progressive experience in food and beverage management, with at least 2 years in a leadership role
Strong culinary background with a focus on quality, creativity, and innovation
Excellent leadership, communication, and interpersonal skills, with the ability to inspire and motivate a diverse team
Proven track record of driving revenue growth, managing budgets, and achieving financial targets
Knowledge of industry trends, market dynamics, and customer preferences
Ability to thrive in a fast-paced, high-pressure environment and adapt to changing priorities

Job Responsibility

Provide strategic leadership and direction for all food and beverage operations, including menu development, pricing strategies, and inventory management
Lead and motivate a team of culinary professionals, servers, bartenders, and support staff to deliver exceptional service and exceed guest expectations
Develop and implement innovative marketing and promotional initiatives to drive traffic and increase revenue across all dining outlets
Ensure compliance with health and safety regulations, food handling protocols, and sanitation standards to maintain a clean and safe dining environment
Collaborate with other department heads to coordinate special events, banquets, and catering services, ensuring seamless execution and guest satisfaction
Monitor financial performance, analyze sales trends, and implement cost control measures to maximize profitability and achieve budgetary goals

Culinary Director

ServiceNet

Location:
United States , Northampton

Category:
Hospitality and Tourism

Contract Type:
Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:
December 29, 2025

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