Executive Savory Culinary Director job vacancy in Gourmandise Restaurant Group – Jobs in Utah

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Job Details
Company Name : Gourmandise Restaurant Group
Company Location : Salt Lake City, UT 84115
Job Position : Executive Savory Culinary Director
Job Category : Jobs in Utah

Job Description :

Gourmandise Executive Savory Culinary Director

Gourmandise Restaurant Group is seeking an experienced restaurant leader and chef to direct its Café operations in three local restaurants and its Savory Commissary. Our restaurant group strives for scratch-made high quality dishes at an approachable price point. Each of our locations has a Chef de Cuisine plus 8 cooks, seats between 70 and 120 guests, and offers full service dining for three day parts with specialty coffees, wine and beer. We are a family-owned, growing, and thriving restaurant group adding a new location every two years.

This role requires a unique blend of multi-unit consistent management, team leadership, organizational skills, employee mentorship, culinary skills and process discipline. We will reward these efforts with a market-competitive salary and bonuses as well as opportunities to build new and different parts of a successful growing business. Culinary expertise combined with honesty, integrity, team building and personnel development skills will be the keys to success. Gourmandise is also known for its bakery and pastry offerings, and already has a talented and dedicated Executive Pastry Chef to oversee bakery operations. The Executive Savory Culinary Director can focus on all plated food and the operations from which all plated food comes.

Key Chef Activities:

· Recruitment, training, retention, management and oversight of store-based Chef de Cuisines, Sous Chefs, Line Cooks, Prep Cooks, and other BOH support personnel. Must be able to develop staff at all levels into strong contributors.

· Development and implementation of quality improvement and profitability initaitives (including but not limited to food cost management, plating guides, inventory management, etc.).

· Travel between locations downtown SLC, SLC Commissary, Draper, American Fork and SLC International Airport with mileage reimbursement. SLC airport is a licensed operation; the licensee runs the day-to-day operations. The Executive Savory Chef will train the licensee on new menu items and provide quarterly QA checks on that location.

· Ensure consistent, high-quality execution of a successful breakfast, lunch and dinner menu at all 4 locations

· Collaboration with CCO (Chief Culinary Officer) and commissary catering chef team to devoping catering offerings and quality assurance processes.

· Collaboration with CCO for seasonal recipe development to hit a target flavor profiles and price points.

· Line work capability to be able to train on existing dishes and new dish development. While no line work will be part of the regular job requirements, it must be known well enough to be able to be taught.

· Mastery and effective leadership of all BOH management and kitchen standards (inventory management, food handling, cleaning, opening/ closing, etc.)

· Prep work expertise to train and model behavior with BOH teams.

· Ingredient sourcing. Ordering is the responsibility of the store level Chef de Cuisine, the Executive Savory Culinary Director will determine the source of products.

Required Traits:

· Honesty

· Humility

· Integrity

· Reliability

· Eager to learn what makes Gourmandise unique

Required Skills:

· Must embody standard-setting work ethic (able to lead BOH teams by example in speed, excellence, and passion for excellence)

· Possess genuine care for the whole person and desire to see every employee reach potential

· Have high emotional intelligence and the ability to relate-to, mentor, coach and lead people of all types in a professional manner

· Should be a talented chef

· Should be a competent project manager

· Should be able to make progress on various facets of the job each day (i.e. interviewing new employees, investigating new sourcing options, training a new hire, and reviewing food cost reports all in the same day)

Experience Required:

· Ten (10) years of restaurant food preparation and management

· Experience with scratch made, high volume environments.

· Familiarity with standard institutional foodservice equipment

· Recipe, preparation, and plating documentation skills

· Central Commissary experience including distribution and centralized fulfillment.

· Food safety, hygiene discipline, and proper storage knowledge

· Consistent track record of supporting Health Department requirements

Compensation: while based on experience

· Base Salary of $75,000 to $80,000

· Annual Bonus potential of at least $20,000.

· Competitive benefits, including medical, dental, vision insurance with generous employer contribution; 401K with matching; short-term disability insurance paid fully by employer.

Job Type: Full-time

Pay: $75,000.00 – $80,000.00 per year


  • 401(k)
  • 401(k) matching
  • Dental insurance
  • Health insurance
  • Paid time off
  • Retirement plan
  • Vision insurance

Experience level:

  • 10 years

Pay rate:

  • Yearly pay


  • 10 hour shift
  • Day shift
  • Evening shift
  • Morning shift
  • Night shift

Supplemental pay types:

  • Bonus pay
  • Yearly bonus

Weekly day range:

  • Monday to Friday
  • Weekend availability

Work setting:

  • Café
  • Casual dining restaurant


  • Chef: 10 years (Preferred)

Work Location: One location

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