Culinary Director

Summary

Thank you for considering the opportunity to join our team as a Culinary Director! In this role, you’ll oversee culinary operations and strategy across all our restaurant concepts, ensuring excellence in food quality, consistency, and operational efficiency. You will lead and inspire back-of-house teams, driving menu innovation, managing costs, and fostering a collaborative kitchen culture. Your leadership will help deliver exceptional guest experiences and elevate our brand. This position will report to the Director of Operations and the CEO.

We look forward to discussing how your expertise and passion can contribute to our continued success!

Duties

• Maintain and elevate culinary standards across all locations, ensuring consistency and quality.
• Lead the development and implementation of new menu items and seasonal offerings.
• Support and coach chefs and kitchen managers to build skilled and motivated back-of-house teams.
• Manage food costs, labor costs, and budgets to meet financial targets.
• Collaborate with procurement teams to source high-quality ingredients while controlling expenses.
• Oversee kitchen operations, including workflows, equipment maintenance, and safety compliance.
• Conduct regular audits of food quality, kitchen cleanliness, and adherence to health regulations.
• Organize and deliver training sessions for kitchen staff on preparation methods, safety standards, and operational best practices.
• Resolve operational challenges, including team training gaps, guest complaints, and inventory issues.
• Act as a brand ambassador by supporting marketing efforts and representing the company at events.
• Assist in creating and maintaining relationships with vendors and suppliers.
• Other duties as assigned.

Requirements

• A minimum of 5 years of culinary experience, including 3 years in a leadership role.
• High school diploma or GED required; a degree in Culinary Arts or Hospitality Management is preferred.
• Bilingual skills are not mandatory but would be a strong asset for communicating with diverse teams and vendors.
• Excellent communication skills, with the ability to coach teams and interact with guests.
• Experience managing food costs, labor budgets, and financial reports.
• Ability to travel between locations and work flexible hours, including evenings and weekends.
• Strong organizational and problem-solving skills.
• Ability to thrive in a fast-paced environment and manage multiple projects simultaneously.
• Knowledge of food safety and sanitation standards.
• Physical ability to stand for long periods, lift up to 50 lbs, and work in kitchen environments with temperature extremes.

We are an equal opportunity employer to all employees and applicants. We don't discriminate against qualified individuals based on their race, color, religion, sex, sex stereotyping, pregnancy (which includes pregnancy, childbirth, and medical conditions related to pregnancy, childbirth, or breastfeeding), gender, gender identity, gender expression, national origin, age, mental or physical disability, ancestry, medical condition, marital status, military or veteran status, citizenship status, sexual orientation, genetic information, or any other status protected by applicable law.