Culinary Director, Oak Steakhouses

HOSPITALITY STARTS HERE...

Welcome to the heart of hospitality! At The Indigo Road Hospitality Group (IRHG), we're on a mission to redefine the hospitality industry, and it all begins with our exceptional team. Founded in 2009 by Steve Palmer, our philosophy is simple: by taking care of our team, we ensure they naturally provide exceptional care to our cherished guests.

CULINARY DIRECTOR

As the Culinary Director for all of Oak Steakhouses, you will provide leadership to the culinary staff and assure that care standards are met. You will lead the culinary development of our Oak Steakhouse teams by being engaged in preparing and cooking foods to ensure an efficient and profitable food service. This position requires daily creativity and the ability to maintain the highest culinary standards.

What we will ask of you:

• The ability to fill in at last minute notice when there is a need to help cover an Oak kitchen team, provide culinary support when there is lack of leadership, and stay in a location for a potential few weeks at a time.
• This position oversees an array of culinary and restaurant operations including menu engineering, cost control, and staying abreast of market trends while ensuring that the dining experience meets IRHG’s standards
• The position must function as a team member, team leader, and supervisor to ensure that work is accomplished and quality care is delivered, while supporting team members and leading the way in celebrating team successes.
• Train the Culinary Team to execute each item with accuracy, timeliness and consistency.
• While focusing on delivering quality care, the position must also manage the resources within their control and assist others in managing resources.
• Direct the team functions of the culinary activities in accordance with the established policies and procedures.
• Supervise in orientation and training of new employees and participate in their ongoing training.
• Implement menus and recipes and maintain standards of culinary methodology and practices.
• Develop and communicate shift assignments for culinary staff and monitor job performance.
• Maintain quality food services by hands-on management, which includes cooking, tasting, seasoning, and serving food.
• Communicate with ancillary departments and culinary staff at shift change on resident conditions, needs, and concerns.
• Ensure that the culinary staff follows the established departmental policies and procedures.
• Maintain up-to-date knowledge of the operational aspects of culinary department.

WHAT YOU NEED:

• Flexibility: Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation. In general, you can anticipate working 50 to 55 hours a week. Ability to travel 70% of the time.
• Experience: 7+ years of F&B Management experience including at least 3+ years of experience in the multi-unit restaurant industry.
• Servant Leadership: Dedicated to server others, internally (team-members) and guests.
• Scratch Kitchens: Work with local farmers to purchase fresh product and serve quality dishes.
• Accountability: Strong sense of finances, labor, quality control, and "getting the job done."
• Location: Preferably based in Charleston, SC

IRHG PERKS:

• Competitive Compensation: Competitive base pay, performance-based bonuses (paid quarterly), and PTO benefits after 90 days.
• Health & Wellness: Comprehensive health insurance coverage, including medical, dental, vision, and more.
• Financial Planning: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options.
• Home Loan Program: We offer a zero-interest housing loan program to help you achieve your dream of home ownership.
• Employee Discounts: Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division.
• Family Time: Benefit from 4 weeks of PTO for maternity/paternity leave.

The Indigo Road Hospitality Group is an equal opportunity employer, and we celebrate diversity in all aspects of our workplace. Everyone has a seat at our table.

Note: The above job description is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements.