Director of Culinary

Our client is a dynamic and evolving hospitality group based in Raleigh, dedicated to building a multi-channel culinary operation that integrates chef-driven restaurants, catering and events, boutique inn culinary programming, and scalable food initiatives. This progressive company values innovation, quality, and entrepreneurship, embracing a lean organizational model with multiple active revenue streams and significant growth potential. The group is committed to maintaining a high standard of culinary excellence while fostering creativity and operational efficiency across all facets of the business.

The position is a unique leadership opportunity designed for a seasoned culinary professional who thrives in a fast-paced, trend-forward environment. Unlike a traditional Executive Chef role, this full-time position encompasses overseeing the entire culinary division as a thriving business entity. The successful candidate will bring extensive back-of-the-house experience, including general management from single-unit to multi-unit operations, and a strong ability to build and systematize culinary processes. They will lead multiple food concepts, ensuring innovative menu development, operational consistency, and profitability while managing a diverse team. Compensation for this role starts at $65,000 annually, with flexibility for the right candidate, supplemented by performance bonuses and revenue participation as programs expand.

The role demands a leader who is passionate about marrying great food with robust operations. This individual will oversee culinary operations across all restaurants and food concepts, steer catering and private event culinary programs, and develop boutique inn offerings and experiential dining experiences. Responsibilities include creating and implementing kitchen systems, managing food production processes, optimizing labor and food costs, and ensuring compliance with health and safety standards. The role also involves managing food vendors, kitchen tenants, and supporting large-scale food deployment programs serving hundreds of people daily.

An ideal candidate will have deep industry knowledge and demonstrated leadership in multi-unit, high-volume, or complex culinary operations. They should possess a solid culinary foundation with menu development expertise and experience in catering, banquets, or production kitchens. Furthermore, mastery over food cost control, inventory management, and forecasting is essential, along with the ability to lead diverse teams effectively.

This leadership role offers the chance to influence strategy and expansion directly with the company’s ownership, guiding the culinary business with autonomy and responsibility. It is an excellent opportunity for someone with an entrepreneurial spirit eager to build, scale, and own the success of a complex culinary operation rather than merely managing day-to-day service. The company promises a supportive culture where high standards, system-driven execution, cost control, intentional training, and professional pride are deeply embedded.

For culinary leaders excited about the prospect of steering a multi-faceted culinary enterprise, this role presents not only a rewarding professional challenge but also clear pathways for career growth toward senior operations leadership levels. The position is located in person in Raleigh and includes comprehensive benefits such as health, dental, vision insurance, and paid time off. Candidates interested in this transformative culinary leadership role are encouraged to apply with their resume and a statement describing alignment with the position’s goals and their professional aspirations.