Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Travel reimbursement
Job Description
Our establishment is a leading multi-unit restaurant group dedicated to delivering exceptional dining experiences across all our locations. We pride ourselves on culinary innovation, operational excellence, and maintaining the highest standards in food quality and safety. With a diverse portfolio of restaurant concepts, we focus on providing guests with inspiring menus that reflect current food trends while ensuring consistent quality and profitability throughout our operations. Our commitment to excellence and growth has positioned us as a recognized leader in the dining industry, continually adapting to evolving culinary landscapes and consumer preferences.
We are currently seeking a highly experienced and visionary Director of Culinary to join our leadership team. This pivotal role oversees the strategic vision, menu development, and back-of-house operations across all our restaurant locations. The Director of Culinary drives culinary innovation by designing, testing, and implementing creative menus that align with our brand identity and market trends. They are responsible for establishing and enforcing standard operating procedures (SOPs) in all kitchens, ensuring maximum kitchen profitability, and maintaining uniform food quality throughout the brand.
The successful candidate will lead by example, mentoring kitchen leadership, including Executive Chefs and Head Chefs, to uphold food safety standards, optimize operational workflows, and foster a professional and collaborative kitchen culture. Key responsibilities include menu engineering with a focus on profitability, managing supply chain relationships and inventory systems, and leading seasonal and limited-time menu rollouts. This role also involves developing comprehensive training programs and performance management plans to enhance the skills and retention of the culinary team.
The Director of Culinary will play an integral role in expanding and refining our culinary offerings while ensuring strict compliance with FDA Food Code, local health regulations, and OSHA safety guidelines. A strategic thinker with strong financial acumen, the Director will actively participate in vendor negotiations, inventory control, and kitchen layout optimization for existing and new locations. The position requires frequent travel, up to 75 percent of the time, to oversee audits, opening new stores, and ensuring brand consistency across regions.
Join us in this exciting leadership role where your expertise will directly influence our brand’s growth, operational success, and culinary excellence, making a significant impact on both our team members and the guests we serve.
We are currently seeking a highly experienced and visionary Director of Culinary to join our leadership team. This pivotal role oversees the strategic vision, menu development, and back-of-house operations across all our restaurant locations. The Director of Culinary drives culinary innovation by designing, testing, and implementing creative menus that align with our brand identity and market trends. They are responsible for establishing and enforcing standard operating procedures (SOPs) in all kitchens, ensuring maximum kitchen profitability, and maintaining uniform food quality throughout the brand.
The successful candidate will lead by example, mentoring kitchen leadership, including Executive Chefs and Head Chefs, to uphold food safety standards, optimize operational workflows, and foster a professional and collaborative kitchen culture. Key responsibilities include menu engineering with a focus on profitability, managing supply chain relationships and inventory systems, and leading seasonal and limited-time menu rollouts. This role also involves developing comprehensive training programs and performance management plans to enhance the skills and retention of the culinary team.
The Director of Culinary will play an integral role in expanding and refining our culinary offerings while ensuring strict compliance with FDA Food Code, local health regulations, and OSHA safety guidelines. A strategic thinker with strong financial acumen, the Director will actively participate in vendor negotiations, inventory control, and kitchen layout optimization for existing and new locations. The position requires frequent travel, up to 75 percent of the time, to oversee audits, opening new stores, and ensuring brand consistency across regions.
Join us in this exciting leadership role where your expertise will directly influence our brand’s growth, operational success, and culinary excellence, making a significant impact on both our team members and the guests we serve.
Job Requirements
- Minimum of 5 years as a multi-unit Executive Chef, Corporate Chef, or Culinary Director
- degree in Culinary Arts or Culinary Management preferred
- equivalent professional experience accepted
- ServSafe Manager certification
- ServSafe Allergens certification
- ability to stand and walk for extended periods on hot kitchen lines
- ability to safely lift and carry up to 50 pounds
- willingness to travel up to 75 percent of the time
- ability to work in environments with exposure to sharp utensils, high heat, open flames, and cold storage units
Job Qualifications
- Minimum of 5 years as a multi-unit Executive Chef, Corporate Chef, or Culinary Director
- degree in Culinary Arts or Culinary Management preferred
- equivalent professional experience accepted
- deep understanding of food cost metrics, yield analyses, and back-of-house inventory software
- proven ability to manage, inspire, and train remote culinary teams across multiple locations
- current ServSafe Manager and ServSafe Allergens certifications required
- willingness to travel frequently to various locations for audits and openings
Job Duties
- Design, test, and implement innovative menus that align with brand identity and food trends
- create detailed, cross-utilizable, and scalable recipe manuals with precise plating guides
- audit theoretical food costs regularly to hit target margins through smart pricing and ingredient selection
- manage the research and development pipeline for limited-time offers and seasonal menu updates
- source high-quality ingredients and negotiate national or regional pricing contracts with vendors
- oversee back-of-house inventory systems to track waste, prevent theft, and optimize stock levels
- establish rigorous quality control standards for incoming raw products and finished dishes
- develop and enforce uniform standard operating procedures for prep, line execution, and closing shifts
- ensure compliance with FDA Food Code, local health department mandates, and OSHA guidelines
- assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings
- recruit, onboard, and mentor Executive Chefs and Head Chefs across all locations
- conduct comprehensive hands-on training workshops for all new menu rollouts and culinary systems
- evaluate kitchen leadership performance and establish professional development paths
- foster a collaborative, professional, and high-energy kitchen environment to maximize retention
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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