Director of Culinary

About the Job

We are seeking a Director of Culinary to lead the vision, strategy, and execution of all culinary operations across The Seagate Hotel, Beach Club, Country Club, Bourbon Steak Delray, and Yacht Club events. As a key member of the Executive Committee, this role is responsible for driving culinary excellence, financial performance, innovation, and team development while ensuring exceptional dining experiences for members and guests across the Seagate portfolio.

Reporting to senior property leadership and partnering closely with the Vice President of Culinary, the Director of Culinary serves as the organization's culinary leader, providing strategic oversight for all restaurant, banquet, catering, club, and special event operations. This leader will inspire high-performing teams, champion operational excellence, and elevate the culinary experience through creativity, consistency, and commitment to luxury hospitality standards.

What You Do:

• Develop and execute the strategic culinary vision across all Seagate dining venues and food & beverage operations.
• Lead and support Executive Chefs and culinary leadership teams across multiple outlets and concepts.
• Drive food quality, consistency, presentation, innovation, and operational excellence throughout the portfolio.
• Oversee menu development, seasonal offerings, culinary activations, specialty events, and new dining concepts.
• Partner with property leadership to support overall business performance, guest satisfaction, and membership engagement.
• Maintain accountability for food costs, labor management, budgeting, forecasting, inventory controls, purchasing compliance, and overall profitability.
• Analyze market trends, guest feedback, and competitive benchmarks to inform culinary strategy and positioning.
• Ensure all culinary operations meet or exceed food safety, sanitation, health department, and brand standards.
• Collaborate with Food & Beverage, Membership, Sales & Marketing, and Operations teams to create memorable dining experiences and signature events.
• Provide leadership oversight for weddings, group business, catering functions, VIP experiences, ownership events, and holiday programming.
• Foster a culture of accountability, engagement, innovation, and continuous improvement.
• Lead recruiting, retention, succession planning, performance management, and professional development initiatives for culinary teams.
• Build and maintain strong relationships with vendors, suppliers, local producers, and industry partners.
• Participate in Executive Committee meetings, strategic planning initiatives, budget development, forecasting reviews, asset reviews, and ownership presentations.
• Maintain a visible presence throughout the operation, engaging with members and guests to ensure exceptional culinary experiences.

What You Bring to the Table:

• Minimum of 10 years of progressive culinary leadership experience within luxury hotels, resorts, private clubs, or high-end hospitality environments.
• At least 5 years of experience in a senior culinary leadership role, such as Executive Chef or above, within a multi-outlet operation.
• Proven success leading large culinary teams across multiple restaurant concepts and service environments.
• Strong financial acumen with experience managing food costs, labor budgets, forecasting, and profitability initiatives.
• Demonstrated ability to develop high-performing teams through coaching, mentoring, and leadership development.
• Experience collaborating with Executive Committees and senior leadership teams to achieve operational and financial goals.
• Exceptional communication, organizational, and relationship-building skills.
• Thorough knowledge of food safety, sanitation, regulatory compliance, and luxury hospitality standards.
• Passion for culinary innovation, guest experience, and continuous improvement.
• Culinary degree preferred; equivalent luxury hospitality experience will be considered.
• ServSafe Manager Certification or equivalent required.
• Ability to stand and walk for extended periods and occasionally lift up to 50 pounds.
• Flexibility to work evenings, weekends, holidays, and special events as business needs require.