National Culinary Director | Nordstrom Division

Boka Restaurant Group, in partnership with Nordstrom, is currently seeking a National Culinary Director to join our team!

The National Culinary Director will oversee culinary operations for Nordstrom restaurants and coffee bars, ensuring alignment with Boka Restaurant Group’s (BRG) culinary standards and brand identity. This role requires strategic leadership, effective collaboration with Nordstrom culinary teams, and oversight of menu development and product sourcing to drive culinary excellence and operational efficiency. 

Culinary Director's Requirements: 

Culinary Leadership 

The National Culinary Director will lead culinary strategy across all Nordstrom outlets, focusing on quality, innovation, and operational alignment. Key responsibilities include: 

• Menu Development: Collaborate with Boka chef partners to develop, design, and oversee implementation strategy for innovative menu concepts to drive guest satisfaction and revenue growth for all concepts. 

• Menu Engineering: Lead menu pricing and design with Boka Chef Partners to balance profitability with guest satisfaction. 

• Seasonal Updates: Plan and create implementation strategy for seasonal menu changes, including national calendar and programs. 

• Menu Consistency: Oversee Regional Chefs are ensuring menus across all outlets reflect BRG’s culinary standards and align with Nordstrom’s brand identity. 

• Culinary Training Support: Collaborate with Nordstrom culinary teams to provide guidance on culinary techniques, menu execution, and adherence to brand standards. 

• Product Sourcing: Oversee sourcing strategies for ingredients and products, ensuring quality, cost efficiency, and sustainability. 

• Labor Optimization & Staffing Strategy: Develop and implement labor strategies to optimize kitchen efficiency, improve scheduling, and enhance productivity while maintaining BRG’s culinary standards. This includes working with Area Managers and Regional Directors of Operations to analyze labor metrics, streamline station assignments, and identify opportunities to reduce labor costs without sacrificing quality. 

Strategic Oversight 

The National Culinary Director will work closely with Nordstrom’s culinary leadership to ensure operational and strategic goals are met. Responsibilities include: 

• Culinary Audits: Review Area Manager and Regional Director of Operation audits to ensure compliance with BRG's culinary and operational standards. 

• Performance Metrics: Monitor and analyze key culinary performance indicators, such as food quality, guest satisfaction, and cost management. 

• Operational Guidance: Lead national high-level direction on kitchen workflows, equipment needs, and culinary best practices including line checks, prep lists, order guides, station check lists, and cleaning lists. Also ensures adherence to HACCP initiatives and temperature logs. 

• New Openings: Partner with development teams to develop and oversee the implementation plan for all culinary aspects of new openings, ensuring successful launches. 

• Ensure Standards: Oversee that the Regional Chefs are ensuring culinary standards and brand expectations are consistently met across all locations. 

• Labor Efficiency & Scheduling: Provide oversight on labor deployment, staffing models, and scheduling practices to ensure alignment with financial targets while maintaining a high standard of execution. Identify opportunities to implement labor-saving techniques and support recruitment and retention initiatives for kitchen teams. 

Collaboration and Support 

The National Culinary Director will foster collaboration across BRG and Nordstrom teams to achieve culinary excellence. Key collaboration areas include: 

• Supports Nordstrom Area Manager Teams: Work closely with Nordstrom Area Managers to ensure they are connecting with onsite culinary leadership to align on goals and execution strategies. 

• Regional Director of Operations: Partner with regional directors of operations and VP of Operations to ensure seamless integration of culinary and operational objectives. 

• Boka Chef Partners: Collaborate with Boka chef partners to refine and execute culinary concepts and ensure brand consistency. 

• Procurement: Lead collaboration with Boka’s procurement team and Product Development Chef to secure high-quality ingredients at best cost and manage supplier relationships, including national order guides. 

• Marketing Alignment: Lead collaboration with Marketing Team on marketing initiatives by aligning culinary offerings, including promotions and campaigns, national communication strategies on menu, menu design, social media, special events, etc. 

• Safety and Compliance: Oversee that onsite culinary leaders are ensuring operations meet health, safety, and regulatory compliance standards. 

• Labor & Training Programs: Work with HR and Operations to develop culinary labor management programs, including staff training, retention strategies, and skills development initiatives. 

Technology and Innovation 

The National Culinary Director will leverage technology to enhance operational efficiency and culinary innovation. Responsibilities include: 

• Technology Integration: Implement and oversee culinary technology platforms for menu management, cost analysis, and inventory tracking. 

• Data Utilization: Lead review of operational data to identify trends, improve processes, and drive culinary performance. 

• Training Tools: Lead the development of digital tools and resources to support culinary training and consistency with Boka and Nordstrom teams 

Travel Requirements 

This role requires regular travel to Nordstrom locations to: 

• Conduct on-site visits to assess culinary operations and provide coaching. This includes evaluating kitchen efficiency, food quality, adherence to brand standards, and guest experience. The role will involve working closely with culinary and FOH teams to provide hands-on training, troubleshoot operational challenges, and implement best practices to enhance performance. Additionally, this may involve supporting team development, identifying opportunities for menu optimization, and ensuring compliance with safety and sanitation protocols. 

• Support new restaurant and coffee bar openings as needed. 

• Attend strategic planning and review meetings with Nordstrom and BRG teams. Travel will be strategized and scheduled to maximize impact and efficiency. 

Performance Management 

A key aspect of this role is ensuring culinary operations consistently meet BRG standards. Responsibilities include: 

• KPI Reviews: Regularly evaluate culinary metrics, such as food cost, consistency, and guest satisfaction scores. 

• Site Evaluations: Perform site visits to review kitchen operations and provide actionable feedback. 

• Quarterly Reviews: Lead culinary performance reviews with Nordstrom leadership to identify successes and areas for improvement. 

This is an ideal position for someone who is dedicated to providing exceptional service and is seeking to become a member of a hard-working and fun team.

Physical Requirements: 

• Lift and move up to 10 pounds; frequently lift and/or move up to 25 pounds; and occasionally lift and/or move up to 50 pounds 
• Safely and effectively use all necessary tools, equipment, and cleaning chemicals 
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant which may include stairs, uneven, and/or slick surfaces 
• Ability to bear exposure to hot and cold environment 

If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you!  

Salary : $200,000 - $220,000