Director of Culinary Operations

Iacofano Group, LLC•North Charleston, SC

About The Position

The Director of Culinary Operations is a hands-on operational leader responsible for driving food quality, consistency, training, food safety compliance, and cost control across all kitchen locations. This role directly leads and develops the Chef team and broader culinary staff, ensuring alignment with company standards, systems, and growth objectives. This is not an office-based role. The Director is expected to work in kitchens, train teams in real time, and enforce standards at every stage—from production to packaging to delivery—while positioning the company at the leading edge of food quality, HACCP/FDA compliance, and scalable culinary operations. This role also plays a key part in supporting expansion into new markets and business segments.

Requirements

7–10+ years in high-volume culinary operations
Multi-unit experience strongly preferred
Catering, commissary, or in-flight catering experience preferred
Proven ability to train and develop teams
Experience implementing HACCP and maintaining FDA compliance
ServSafe Manager Certification (required)
HACCP Certification (preferred or required within 90 days)
Allergen Certification (preferred)
Strong knowledge of high-volume production systems
Expertise in food safety, sanitation, and compliance
Strong understanding of food cost (COGS), yield, and portion control
Experience working with vendors and managing product specifications
Ability to build SOPs, training programs, and scalable systems
Ability to stand for extended periods
Ability to lift 40+ lbs
Willingness to work early mornings, nights, and weekends
Willingness to travel 30–60%
Hands-on leader who leads from the front
Willing to roll up sleeves and work alongside the team
Calm, disciplined, and detail-oriented
Strong teacher and developer of people
High accountability mindset
Team-first attitude with no ego

Nice To Haves

Multi-unit experience strongly preferred
Catering, commissary, or in-flight catering experience preferred
HACCP Certification (preferred or required within 90 days)
Allergen Certification (preferred)

Responsibilities

Work side-by-side with cooks in all kitchen locations
Lead by example during production, plating, and packaging
Set the standard for speed, consistency, and execution
Be present during peak production periods (early mornings, nights, weekends)
Directly lead and develop Chefs, Sous Chefs, and culinary teams across all locations
Set expectations for performance, accountability, and culture
Coach Chefs to be strong operators and trainers
Hold Chefs accountable for: Food quality Food safety (HACCP & FDA compliance) Training execution Kitchen discipline and consistency
Partner with General Managers and Operations leadership to align performance
Train and certify all kitchen roles (Cook 1–3, Supervisors, Chefs)
Lead hands-on training sessions: Knife skills Tray building (PAX, corporate, bulk) Portioning and consistency
Develop structured training systems and materials
Build “Kitchen Champions” in each market
Own food quality across all locations
Inspect final product at expo and packaging stages
Enforce standards for: Presentation Portioning Labeling Packaging integrity
Identify breakdowns and implement immediate corrective actions
Lead HACCP plan development and execution
Ensure compliance with FDA and local health regulations
Establish and audit sanitation standards across all kitchens
Train teams on allergen control, cross-contamination, and cold chain management
Conduct food safety audits and corrective action plans
Partner with leadership on procurement strategy and vendor selection
Ensure all ingredients meet company standards for quality, consistency, and cost
Evaluate and approve product substitutions across all locations
Standardize ingredients and specifications across kitchens
Work with vendors to improve product quality and pricing
Monitor and improve food cost (COGS) through: Portion control Yield management Waste reduction
Identify cost-saving opportunities without compromising quality
Develop standardized recipes with accurate yields and portion costs
Create plating guides, packaging standards, and visual references
Build scalable systems to support multi-unit growth
Continuously improve operational efficiency, consistency, and cost control
Travel regularly between Charleston (HQ), Columbia, Charlotte, and Cleveland
Spend extended time onsite training and auditing
Support new kitchen openings and operational improvements
Conduct delivery ride-alongs to evaluate real-world execution
Ensure product quality holds from kitchen to customer
Identify breakdowns in packaging, transport, and handoff
Support expansion into new markets and business segments
Ensure new locations meet company standards from day one
Implement best-in-class culinary systems and processes