What are the responsibilities and job description for the Culinary Director position at One Haus- NYC?
This role reports to the CEO/President and is responsible for driving culinary excellence, innovation, and profitability across the company's nationwide restaurant portfolio (20 locations). This role combines operational leadership (70% in-restaurant presence) with strategic oversight of menu development, food quality, and kitchen operations. This is a highly collaborative position and cross-functional project management and communication skills are required.
What's on your plate:
Strategic Leadership & Innovation
● Lead culinary vision and strategy across all locations
● Balance revenue growth with culinary innovation through menu development and market positioning
● Analyze market trends and competitive offerings to inform strategic menu decisions
● Partner with Executive Chef & Co-Founder on new restaurant openings and concept development
● Partner with finance and ELT to develop quarterly OKRs and strategic initiatives for culinary operations
Operational Excellence
● Ensure consistent food quality and guest experience standards
● Implement and maintain food safety and sanitation protocols
● Conduct regular operational audits and implement improvement plans
● Manage kitchen layout and design for new locations
● Oversee equipment maintenance and capital expenditure projects
Menu & Product Development
● Lead seasonal menu changes (4x per year), monthly exclusives (12x per year) and one-off offerings for holidays and promotional periods
● Develop and standardize recipes across locations
● Source and evaluate new products and ingredients
● Collaborate with Marketing, Operations and L&D on menu launches and promotions
Financial Management
● Develop and manage annual budgets for food costs and kitchen labor
● Monitor and optimize food costs through strategic sourcing and menu engineering
● Analyze P&L statements and implement profit improvement initiatives
● Manage vendor relationships and procurement strategies
Team Leadership & Development
● Build and lead high-performing culinary teams across multiple locations
● Develop training programs for all kitchen positions in partnership with L&D
● Create career advancement pathways for culinary team members
● Mentor and coach HOH restaurant leaders and Shift Leaders
50% travel required for multi-unit oversight
What you'll bring to the table:
● 10 years progressive culinary leadership experience
● 5 years director-level or equivalent experience leading large kitchen teams
● Multi-unit restaurant management experience
● Bilingual Spanish preferred, but not required
● Servesafe certified or the ability to become Servesafe certified in the first 30 days of employment
● Strong financial acumen and P&L management experience
● Experience with plant-based cuisine (a plus, but not required)
● Strong strategic and operational planning capabilities
● Strong problem-solving and decision-making abilities
● Excellent communication and interpersonal skills
● Ability to work in fast-paced, dynamic environments
What they offer:
● Bonus structure
● Medical, Dental & Life insurance
● 401K
● Opportunities to grow and develop your career with our ever-growing company
● Tuition and Professional Certification Program Assistance
● Pet Insurance available for all employees
● ClassPass Wellness/Fitness Program provided
Salary : $175,000 - $200,000
