Culinary Director

Job Summary

Responsibilities

• Lead and cook by example while providing guidance and mentorship to all culinary team members.
• Ensure kitchen operations are established and can run smoothly and efficiently in your absence.
• Develop and maintain recipes, portion specifications, and standard preparation procedures for all menu items.
• Coordinate training activities for kitchen and back-of-house associates to meet service level standards.
• Hire, train, and mobilize kitchen and service teams with precision to provide impeccable guest experiences.
• Determine purchasing specifications and budgetary allotments for menu items.
• Prepare operational reports and analyses, identify trends, and recommend solutions for continued success.
• Maintain complete knowledge of and compliance with all company policies, service procedures, standards, and health department regulations while ensuring excellent kitchen hygiene conditions.
• Possess a strong understanding of invoice tracking, labor management, scheduling, food cost management, inventory control, and employment practices.
• Conduct regular inspections to evaluate food quality, presentation, service standards, sanitation, equipment condition, and employee performance.
• Manage all culinary operations across multiple locations, including direct supervision of culinary leadership teams.
• Monitor operations and provide support where needed to ensure service standards and operational efficiency are maintained.
• Provide strategic culinary leadership and support for business growth initiatives, new location openings, and operational expansion.
• Review and interpret architectural plans, kitchen layouts, construction documents, and blueprints to ensure operational functionality and efficiency.
• Partner with architects, engineers, consultants, project managers, and construction teams on kitchen design, equipment selection, workflow optimization, and facility planning.
• Support capital improvement projects, kitchen renovations, facility upgrades, and new construction projects from concept through completion.
• Ensure compliance with applicable building codes, health department requirements, fire and life-safety standards, ADA requirements, and foodservice design best practices.
• Maintain and supervise sanitation, safe food handling practices, and workplace safety as required by OSHA, state, and federal regulations.
• Demonstrate mastery of food production, culinary techniques, and specialized dietary programs.
• Lead menu development, recipe standardization, quality assurance initiatives, and culinary innovation efforts.
• Interview, hire, onboard, train, coach, and develop culinary talent while creating opportunities for growth and advancement.
• Foster a positive work environment that promotes engagement, accountability, productivity, and retention.
• Assist in developing labor budgets and financial plans that support business goals.
• Support both front-of-house and back-of-house operations in all business aspects.
• Ensure compliance with company standards, purchasing programs, safety policies, client requirements, and operational expectations.
• Collaborate with regional support teams to develop menus and culinary programming that align with company objectives.
• Deliver on financial, operational, guest satisfaction, and food safety goals across the business.

Qualifications

• Creative problem-solver who brings passion, enthusiasm, and fresh ideas.
• Proven track record of being organized, dependable, and self-motivated.
• Strong team builder with demonstrated ability to lead, develop, and inspire teams.
• Ability to work independently and effectively manage relationships at all organizational levels.
• Ability to work extended hours based on business needs.
• Flexibility to work days, evenings, weekends, and holidays as required.
• Strong computer skills including Microsoft Office, Outlook, Excel, and PowerPoint.
• Strong financial acumen with experience managing P&Ls, budgets, labor, and food cost controls.
• Degree, training, or certification in Culinary Arts, Hospitality, or a related field preferred.
• Minimum of four (4) years in an Executive Chef or equivalent senior culinary leadership role.
• Ten (10)+ years of progressive culinary management experience.
• Experience leading high-volume and complex foodservice operations.
• Experience reviewing and interpreting architectural plans, commercial kitchen layouts, equipment specifications, and construction blueprints.
• Working knowledge of commercial kitchen design, workflow optimization, foodservice facility planning, and operational readiness.
• Understanding of building codes, health department regulations, ADA requirements, fire and life-safety standards, and foodservice construction practices.
• Experience supporting new construction, kitchen remodels, renovations, and capital projects.
• Ability to provide strategic culinary oversight across multiple locations and geographic regions.
• ServSafe and Food Safety Handler certifications required.
• Culinary degree or certificate preferred.