Director of Culinary

Our organization is a dynamic group managing multiple restaurant locations, dedicated to delivering exceptional dining experiences through innovation and operational excellence. As a well-established culinary group, we pride ourselves on maintaining high standards of quality and consistency, fostering creativity, and supporting the professional growth of our kitchen teams. Our restaurants cater to diverse culinary preferences and emphasize both traditional and contemporary food trends, striving to satisfy a broad customer base while maximizing profitability and operational efficiency. We are committed to sustainability and quality sourcing, all while aligning with brand identity and customer expectations across all outlets.

The Director of Culinary is a pivotal leadership role responsible for overseeing the strategic vision, menu development, and back-of-house operations for all restaurants within our group. This role requires a strong combination of culinary expertise, operational savvy, and leadership skills to drive culinary innovation and maintain uniform food quality across multiple locations. The Director will spearhead the creation and rollout of innovative menus that reflect evolving food trends while ensuring consistent execution through standardized recipes and plating guides. This position involves managing food costs, negotiating with vendors for optimal ingredient sourcing, and overseeing quality assurance initiatives to uphold rigorous standards.

Moreover, the Director of Culinary enforces comprehensive standard operating procedures covering preparation, line execution, and closing protocols to ensure smooth kitchen operations. Food safety remains a top priority, with the role tasked with compliance to all relevant regulations including the FDA Food Code, OSHA guidelines, and local health department mandates. This leadership position also plays a critical role in workforce development, responsible for recruiting, onboarding, and mentoring executive and head chefs, as well as developing training programs to support culinary excellence and staff retention.

The ideal candidate will bring at least five years of leadership experience in a multi-unit culinary setting, with deep knowledge of kitchen operations, food cost management, and team leadership. A culinary arts or management degree is preferred, alongside current ServSafe certifications. The position demands frequent travel to various restaurant sites for inspections, audits, and new store openings, requiring flexibility and a hands-on approach.

This full-time role offers an exciting opportunity to shape the culinary direction of an admired restaurant group, contributing to brand growth and operational success. The Director of Culinary will be a key driver of both innovation and consistency, balancing creative menu development with practical, cost-effective kitchen management. For candidates passionate about culinary leadership and operational excellence, this role provides a platform to advance their career in a vibrant, innovative environment.