Vice President of Culinary

Wilmington, NC, USA|

Job Overview

Compensation

Salary

Range $97,500.00 - $161,200.00

Benefits

Health Insurance

Dental Insurance

Vision Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

Job Description

Tailwind Hospitality is a well-established company specializing in providing exceptional food and beverage experiences in airport concessions, restaurants, bars, cafes, retail food concepts, and catering programs. Known for its innovative approach and commitment to quality, Tailwind Hospitality operates multiple airport locations nationwide, offering passengers and visitors a diverse range of culinary options. The company prides itself on combining operational excellence with guest satisfaction, positioning itself as a leader in the travel hospitality sector. Tailwind Hospitality’s dedication to culinary innovation, brand compliance, and strategic growth has enabled it to build a strong reputation within the airport concession industry, supported by a collaborative and dynamic team culture focused on continuous improvement and forward-thinking in the foodservice market.

The role of Vice President of Culinary at Tailwind Hospitality is a vital executive position that encompasses strategic leadership and oversight of all culinary operations company-wide. This includes airport concessions, multiple restaurant brands, bars, cafes, retail food outlets, and catering services. The successful candidate will drive the culinary vision and strategies that enhance menu innovation, food cost management, operational consistency, and overall profitability. This role demands a culinary leader who can balance creativity with financial and operational discipline to deliver unsurpassed guest experiences.

As Vice President of Culinary, the individual will lead cross-functional collaborations with departments such as Operations, Procurement, Finance, Business Development, Marketing, and Executive Leadership. The goal is to optimize food quality, maintain brand and licensing compliance, and support scalable growth across airports nationwide. Key responsibilities also include managing recipe and menu systems through platforms like Restaurant365, developing pricing strategies compliant with lease and concession agreements, and establishing standard operating procedures to ensure that culinary excellence is upheld across all locations.

This high-impact position requires a seasoned executive with vast experience in multi-unit foodservice management, menu engineering, and financial acumen. The Vice President will champion culinary standards and innovation while mentoring and developing culinary leadership talent throughout the organization. Frequent travel is expected to oversee multiple airport locations, conduct culinary audits, support new site openings, and foster valuable relationships with partners and clients. Tailwind Hospitality offers a fast-paced, diverse work environment encouraging strategic thinking, operational excellence, and continuous improvement in the foodservice industry.

Job Requirements

Associates degree in culinary arts hospitality management business administration or related field equivalent experience may be considered
Minimum of 10 years of progressive culinary leadership experience
Minimum of 5 years of multi-unit foodservice restaurant hospitality or airport concessions management experience
Executive chef corporate chef director of culinary VP of culinary or similar senior leadership experience
Proven experience developing managing and optimizing menus across multiple concepts and locations
Extensive experience with recipe development recipe costing food cost management and menu engineering
Strong understanding of P&L management food cost controls contribution margins and profitability analysis
Experience working with licensing agreements branded concepts franchise standards or concession agreements
Demonstrated success leading cross-functional teams and large-scale operational initiatives
Strong leadership communication relationship-building and organizational skills

Job Qualifications

Associates degree in culinary arts hospitality management business administration or related field equivalent experience may be considered
Minimum of 10 years of progressive culinary leadership experience
Minimum of 5 years of multi-unit foodservice restaurant hospitality or airport concessions management experience
Executive chef corporate chef director of culinary VP of culinary or similar senior leadership experience
Proven experience developing managing and optimizing menus across multiple concepts and locations
Extensive experience with recipe development recipe costing food cost management and menu engineering
Strong understanding of P&L management food cost controls contribution margins and profitability analysis
Experience working with licensing agreements branded concepts franchise standards or concession agreements
Demonstrated success leading cross-functional teams and large-scale operational initiatives
Strong leadership communication relationship-building and organizational skills
Experience in airport concessions travel hospitality contract foodservice or multi-unit restaurant operations preferred
Experience with Restaurant365 or comparable restaurant management platforms preferred
Certified Executive Chef CEC or similar professional culinary certification preferred
Experience supporting catering premium hospitality or private aviation foodservice operations preferred
Familiarity with airport operating environments and concession agreements preferred
Experience working with national brands franchise partners or licensed restaurant concepts preferred

Job Duties

Develop and execute the companys culinary vision strategy and standards across all Tailwind concepts
Lead culinary innovation and menu development initiatives that enhance guest satisfaction and drive revenue growth
Establish and maintain culinary standards specifications recipes preparation methods presentation guidelines and quality expectations
Provide leadership and support to culinary teams chefs kitchen managers and operational leaders across multiple locations
Evaluate food trends consumer preferences and market opportunities to keep Tailwinds offerings competitive and relevant
Support new concept development location transitions and business growth initiatives from a culinary perspective
Oversee creation implementation and ongoing management of menus across all company concepts
Maintain and manage all recipes within Restaurant365 and companys Restaurant Food Management System
Ensure recipe consistency standardization and operational execution across all locations
Develop and maintain recipe specifications preparation procedures portion standards and production guides
Evaluate menu performance and make recommendations to improve guest satisfaction operational efficiency and profitability
Collaborate with operational leadership to ensure menus are executable within each locations staffing equipment and operational constraints
Develop and maintain theoretical food cost calculations for all recipes and menu items
Monitor food costs product mix and menu profitability across all locations
Analyze margins and menu performance to identify opportunities for increased profitability
Partner with Operations Procurement and Finance to establish and maintain food cost targets and performance metrics
Develop strategies to improve purchasing efficiencies reduce waste and optimize menu contribution margins
Ensure menu pricing supports company profitability objectives while remaining competitive within each market
Partner with Pricing Team to establish menu pricing strategies for all locations
Ensure menu pricing complies with lease requirements concession agreements licensing agreements and contractual obligations
Support financial modeling and menu pricing analysis for new business opportunities and location transitions
Collaborate with licensed brand partners to ensure menu compliance and adherence to brand standards
Serve as primary culinary resource for franchise licensing and branded concept relationships
Provide culinary oversight for multiple airport locations across United States
Establish scalable systems standards and processes that support consistent execution across all locations
Conduct culinary audits and operational reviews to ensure compliance with company standards
Support location openings transitions remodels and operational improvement initiatives
Partner with Operations leadership to identify and resolve culinary and foodservice challenges
Develop action plans to improve culinary execution guest satisfaction and financial performance
Provide strategic oversight and support for Tailwinds catering operations and growth initiatives
Develop catering menus standards and processes that support premium hospitality experiences
Build and maintain relationships with airport partners local businesses corporate clients community organizations and hospitality partners
Collaborate with operational teams to support catering opportunities special events and revenue generating initiatives
Identify opportunities to expand catering services and strengthen Tailwinds position within local markets
Develop and manage culinary budgets food cost targets and performance objectives
Analyze operational and financial data to identify trends and opportunities for improvement
Partner with Finance and Operations to support budgeting forecasting and strategic planning initiatives
Develop key performance indicators related to food quality menu performance food costs and guest satisfaction
Support procurement and vendor management initiatives to ensure product quality and cost effectiveness
Recruit develop and mentor culinary leadership talent throughout organization
Create training programs and culinary development initiatives that support operational excellence
Foster culture of accountability innovation collaboration and continuous improvement
Support succession planning and leadership development efforts within culinary and operational teams
Serve as strategic advisor to executive leadership on culinary and foodservice matters