Culinary Director

Company Description EcoHotels Inc. is a hospitality company that prioritizes communities, people, and the environment, guided by core values of honesty, ownership, teamwork, empowerment, leadership, and service-orientation. The Eco Hotel chain operates in various parts of the Philippines, with each property implementing unique, eco-friendly practices such as upcycling, reusing, and redesigning local materials and furnishings. The company partners with local artists, creative employees, and charities to convert household and industrial excess into reusable items, and trains staff to follow sustainable, organic, and low-waste standards of operation. EcoHotels Inc. closely collaborates with local communities for livelihood projects, sources raw materials and fresh produce from neighborhood suppliers, and maintains sustainable farms called “The Greenery” to support farm-to-table offerings. The organization is rooted in inclusivity, local employment, and meaningful environmental impact, creating a purposeful experience for team members and guests.Role Description The Culinary Director is a full-time, on-site role based in Tagaytay, responsible for overseeing all culinary operations at EcoHotels Inc. This role leads menu planning and development, ensuring offerings reflect fresh, locally sourced, and sustainable ingredients aligned with the company’s eco-friendly standards. The Culinary Director manages kitchen teams, establishes and monitors food quality and safety protocols, and collaborates with local suppliers, farms, and community partners to support farm-to-table and zero-waste initiatives. Daily responsibilities include supervising food preparation and presentation, optimizing purchasing and inventory to minimize waste, and controlling food and labor costs while maintaining high-quality standards. The role also involves training and mentoring culinary staff, implementing eco-conscious culinary practices, and working closely with hotel leadership to create an exceptional guest dining experience that reflects EcoHotels Inc.’s values.Qualifications Strong culinary foundation with advanced Cooking and Culinary Skills, including experience in managing professional kitchens.Solid background in Food & Beverage operations, with knowledge of food safety, hygiene standards, and cost control.Proven ability in Menu Development, including designing sustainable, seasonal, and locally inspired menus.Experience with Purchasing and supplier management, preferably with a focus on local sourcing and sustainable practices.Leadership experience in culinary or F&B management, with the ability to train, mentor, and motivate diverse teams.Understanding of or strong interest in eco-friendly, zero-waste, and farm-to-table concepts in hospitality.Excellent organizational and communication skills, with the ability to coordinate across departments and with local partners.Relevant culinary education or certification, and prior experience as an Executive Chef, Culinary Director, or similar role is highly beneficial.