Culinary Director | Full-Time | Lucas Museum of Narrative Art

Oak View Group•Los Angeles, CA

1d•$145,000 - $180,000

About The Position

The Culinary Director has primary responsibility for managing the culinary team and the culinary operations at the Lucas Museum of Narrative Art, encompassing the restaurant, food hall, private events, and offsite commissary kitchen. The role oversees day-to-day culinary management and is accountable for operational and commercial success, including consistent product quality, service, presentation, and compliance with the annual budget. The Culinary Director coaches, trains, mentors, and directs employees; independently initiates and authorizes employment actions; and manages employee relations to support a positive, cooperative, and compliant workplace. This position oversees culinary operations, menu development, food safety, staffing, training, purchasing, and financial performance. It works with museum management, regional and corporate culinary leadership, internal partners, event sales, finance, procurement, and other teams to meet the museum’s culinary standards and business objectives. The role requires excellent attendance, professional presentation, self-direction, strong interpersonal skills, and availability for a variable, event-driven schedule, including evenings, weekends, and holidays. The role pays an annual salary of $145,000–$180,000 and is bonus eligible. The posting states that the position will remain open until February 5, 2027.

Requirements

5–7+ years of senior kitchen leadership in multifaceted venues.
Proven ability to achieve and exceed operational targets, with experience in similar food service management or a fast-paced retail environment.
Advanced administrative and computer skills.
Strong budgeting and report-writing abilities.
ServSafe Manager-level certification.
Strong people-management and communication skills.
Ability to lead a team of more than 40 people.
Strong planning, time-management, and organizational skills.
Flexibility in work shifts and hours, including weekends and holidays.
Proactive, team-oriented approach.
Ability to meet deadlines under pressure.
Punctuality and reliability.
Ability to work independently and collaboratively.
Strong interest in food development and culinary trends.
Ability to positively influence others’ actions, decisions, opinions, or thinking.
Availability for a variable, event-driven schedule, including evenings and weekends.

Nice To Haves

Bilingual Spanish ability.
Culinary Arts diploma, such as an associate’s or bachelor’s degree in Culinary Arts.
Hospitality management degree or bachelor’s degree in applied science in hospitality, catering, or event management.
Ability to write menus that are both creative and profitable.

Responsibilities

Stay current with culinary trends and proactively diversify food and beverage offerings.
Champion sustainability in culinary operations in alignment with the building’s ethos.
Build relationships with museum tenants and partners, understand their catering needs, and participate in tastings for potential events.
Present to prospective private-event clients with the sales team to support bids for high-profile events.
Contribute to the technology used in the museum’s operations and ensure relevant tools and apps are maintained and up to date.
Manage food ordering and stock rotation, and prepare weekly and monthly inventory, labor, and cost-of-goods-sold reports.
Establish an effective operating structure and maintain relationships with logistical partners to support timely product delivery.
Manage time and operations across museum outlets, including concepts, kitchen budgets, cost of sales, staffing schedule audits, P&L reporting, and participation in FOH and event meetings.
Develop practical delivery solutions for food service across multiple museum floors and areas.
Create and maintain SOPs and recipes for general kitchen procedures.
Prepare kitchen and kitchen porter staffing schedules in line with budgets and approved systems.
Conduct daily debriefings with key kitchen staff, attend leadership meetings, and maintain an action list.
Maintain food hygiene and required HACCP, health and safety, and food safety records and documentation in accordance with applicable legislation and company policies.
Participate in monthly health and safety meetings and audits, and communicate action plans to FOH, BOH, and general management.
Maintain accurate compliance records, including internal data sheets and an up-to-date compliance diary and compliance center for kitchens and teams.
Develop menu changes with on-site management, regional executives, and the Global Culinary Director; arrange tastings and specifications for stakeholder approval.
Apply sustainability principles when selecting and using menu products.
Cost and review menu changes and daily specials and follow approved implementation processes.
Format and document menus, recipes, methods, and yields using company recipe-management tools; maintain the recipe database and update pricing and products as costs change.
Produce menu-engineering reports, analyze dish sales patterns, and make decisions based on the findings.
Conduct quality checks of restaurant, café, and concession offerings to ensure they meet museum standards and remain competitive.
Collaborate with corporate culinary leadership on dishes that fit the museum’s concept and culinary vision.
Maintain food purchasing, labor, and general operating budgets; check ingredient prices and ensure menu items are accurately costed.
Prevent overordering and minimize food waste; use nominated suppliers and contracted pricing, and work with procurement on product-basket challenges or changes.
Approve weekly budgets and timesheets, prepare payroll data, monitor and approve invoices with the Area Finance Manager, and track weekly food-cost flash reports.
Track culinary labor budgets and support venue events with culinary staff as needed while keeping costs aligned.
Direct, motivate, and manage kitchen and BOH staff in accordance with the museum’s culinary brand, guidelines, and building ethos.
Identify and retain key talent, and support succession planning and career progression with Human Resources and senior management.
Provide or ensure health and safety, food safety, ServSafe, and general development training, coaching, and counseling in accordance with policies and SOPs.
Ensure new culinary employees receive the correct on-site induction.
Meet financial, guest satisfaction, food quality, health and safety, sustainability, staff development, engagement, retention, and procurement performance targets.
Lead a culinary team of more than 40 people.