Find & Apply For Meat and Seafood Processor / Packager Jobs in Avon, Colorado

Position Summary The Culinary Director is the senior culinary leader across Hooked, R Farmers Market, and Michel's Bakery. This role owns food quality, menu direction, kitchen operations, product utilization, and culinary standards for restaurant, market, bakery, deli, and catering service. The Director works hands-on on the floor and in production while building systems that keep quality consistent as volume and seasons change. This is an operating role, not a desk job. Success is measured by food that tastes and looks right every day, kitchens that run on time and on labor, product that is used before it is wasted, and teams that execute the same standard whether the guest is at the counter, at the table, or at an event. Minimum expectation of 45 hours per week. Peak seasons, weekends, holidays, and service periods will require additional presence. Full-time, exempt. Reports to ownership. Core Responsibilities Culinary Leadership & Standards Set and enforce recipes, plating, portioning, and quality standards across all concepts. Taste product daily. Correct execution in the moment and coach until the standard holds without you. Write, update, and train to recipe cards, prep lists, and station guides. Lead seasonal menu planning so offerings stay current without losing operational control. Kitchen Operations Direct day-to-day production for restaurant, market kitchen, bakery support, deli, and catering. Build prep systems that match actual volume, not theoretical volume. Align man-hours with real operational need. Own scheduling, station coverage, and labor discipline. Keep kitchens clean, organized, and inspection-ready at all times. Establish and maintain equipment care, opening/closing checklists, and maintenance logs. Product, Cost & Utilization Receive and evaluate product. First-in product is used first; freshness is not optional. Design second and third uses for incoming protein, produce, bakery, and butcher inventory. Track food cost, yield, and waste. Know the actual cost of major items, not just the invoice price. Partner with purchasing and farm sources so menus follow what is actually arriving. Protect margin without cheapening the plate. People Hire, train, schedule, and hold accountable cooks, bakers, and production staff. Build a kitchen culture that is direct, respectful, and consistent. Cross-train so service does not collapse when one person is out. Coordinate with front-of-house, market, bakery, and catering so the guest experience is one operation, not three silos. Multi-Concept Direction Keep Hooked, the farmers market kitchen and deli, and Michel's Bakery aligned on quality and product movement. Support catering growth with executable menus, costing, and production plans. Move product across concepts when it improves freshness, sales, or waste. Stay ahead of seasonal demand—summer lunch, winter après, holidays, and event calendar. Qualifications Proven kitchen leadership in a multi-station or multi-concept environment (restaurant plus production, market, bakery, butcher, or catering preferred). Strong command of food cost, labor, yield, and inventory. Ability to write recipes and train a team to execute them the same way every time.

Comfort working from whole product:

butchery, produce utilization, stocks, sauces, pastry support, and value-added items. Food safety knowledge and current ServSafe or equivalent (or ability to obtain immediately). Calm under volume. Direct communicator. Present on the line when it matters. Valid driver's license and ability to work on-site in Avon / Eagle County. What This Role Is Not This is not a consulting title and not a menu-only creative post. The Culinary Director is expected on the floor, in receiving, in prep, and in service. Ideas only count when they are costed, staffed, trained, and running.

Pay:

$90,000.00 - $135,000.00 per year

Benefits:

Health insurance Paid time off

Work Location:

In person