Senior Vice President of Culinary

Tailwind Hospitality is a dynamic company specializing in airport concessions, restaurants, bars, cafés, retail food concepts, and catering programs. With a strong presence in multiple airport locations across the United States, Tailwind Hospitality is committed to delivering exceptional guest experiences through innovative culinary offerings and operational excellence. The company nurtures a culture of inclusivity, diversity, and continuous improvement, dedicated to meeting the evolving needs of travelers and foodservice clients with a comprehensive range of dining options. Known for its commitment to quality, efficiency, and profitability, Tailwind Hospitality partners with major airports, national brands, and franchise concepts to provide seamless foodservice experiences to millions of customers annually. This blend of high-volume operations with a focus on premium hospitality sets Tailwind apart in the competitive travel foodservice landscape.

The Vice President of Culinary is an executive leadership position responsible for providing strategic oversight and direction for all culinary operations within Tailwind Hospitality. This role involves driving culinary innovation, menu development, food cost management, and operational consistency across a broad spectrum of foodservice concepts, including airport concessions, restaurants, bars, cafés, retail concepts, and catering services. The Vice President will lead the culinary vision of the company, ensuring that all menus and recipes meet strict quality and brand standards while maximizing profitability and guest satisfaction. They will oversee recipe management systems such as Restaurant365 (R365), collaborate broadly with cross-functional teams including Operations, Procurement, Finance, Business Development, Marketing, and Executive Leadership to support company growth strategies and operational goals.

This senior role requires a visionary leader capable of navigating the complexities of multi-unit foodservice management, licensing compliance, and catering expansion. The Vice President of Culinary will be at the forefront of developing scalable culinary systems, maintaining recipe and menu consistency, and ensuring effective food cost controls across all locations. Key to success in this role is the ability to analyze market trends, drive menu innovation, and manage relationships with licensed brand partners and franchisees. The Vice President will also have responsibility for recruiting and mentoring culinary leadership, fostering a high-performance culture centered on accountability and innovation.

Additionally, the role demands strategic financial acumen, including setting menu pricing strategies, monitoring food costs and margins, conducting culinary audits, and supporting financial planning and forecasting. Frequent travel to company locations and partner sites is required to oversee implementation, conduct training, and drive operational improvements. Ultimately, the Vice President of Culinary will serve as a strategic advisor to executive leadership, shaping the culinary direction and sustaining Tailwind Hospitality’s reputation as a leader in airport foodservice and hospitality excellence.