Director of Culinary

Gastamo Group•Denver, CO

just now•$110,000 - $140,000•Onsite

About The Position

The Director of Culinary is a field-first leadership role responsible for culinary excellence, team culture, and menu integrity across Gastamo Group’s Brands portfolio, with a primary focus on MEX Brands. The Director of Culinary is expected to be present in the restaurants — on the line, in the kitchen, working alongside the team. Success in this role is measured by the consistency, quality, and culture built inside each kitchen. This role also provides culinary partnership and menu innovation support for Park Burger, Park and Co, and Homegrown, and collaborates on menu development for First Street Farms. Menu creation is an important part of the role, but it must never come at the expense of being present and accountable in the restaurants. Field presence is the priority; menu innovation is the output of that presence.

Requirements

5+ years of progressive culinary leadership experience, with at least 2 years in a multi-unit or multi-concept environment
Demonstrated track record of leading and developing BOH teams — not just cooking, but building culture and accountability
Strong understanding of food cost management, inventory systems, and kitchen financial performance
Experience developing and rolling out menus in an operational environment — recipes that are executable, not just impressive
ServSafe Manager Certification
Reliable transportation and valid Colorado driver’s license — this role travels between multiple Denver-area and outside the Denver- area locations regularly
Must be able to speak and read English.

Nice To Haves

Experience with Mexican-inspired concepts
Familiarity with the Denver restaurant market — guest expectations, talent landscape, and competitive environment
Culinary degree or formal culinary training (experience considered equivalent)

Responsibilities

Be physically present in MEX locations a minimum of two nights per week during service; additional visits are expected during training periods, menu launches, or when performance concerns arise
Work alongside BOH teams, managers, and multi-unit leaders during service to observe, coach, and reinforce execution standards in real time
Conduct structured kitchen walkthroughs at all Mex Brand locations regularly, evaluating prep quality, line organization, food safety compliance, and overall kitchen culture
Identify gaps in execution and address them directly with kitchen teams and General Managers — follow up until standards are met
Be available and reachable to restaurant teams during service hours; this role requires a hands-on, accessible leadership style
Provide culinary support visits to Park Burger, Park and Co, and Homegrown locations as directed by the VP of Food & Beverage
Own and enforce food quality standards across all Mex Brand locations — product consistency, plate presentation, portioning, and prep integrity
Develop and maintain recipe standards, prep guides, and line manuals that make quality replicable regardless of who is working
Ensure BOH systems are functional and followed: ordering, receiving, inventory management, waste tracking, and food cost controls
Partner with GMs and Mulit-unit Leaders to ensure kitchen readiness, proper staffing levels, and shift-by-shift accountability on food quality
Respond to guest feedback related to food quality by developing actionable kitchen-level plans and following up on improvement
Maintain ServSafe and food safety compliance across all locations; ensure all required health and sanitation standards are consistently upheld
Develop, and retain high-quality kitchen talent at all levels
Ensure BOH onboarding and ongoing training programs are being adhered to
Identify high-potential team members and create development pathways that build bench strength within the culinary team
Support regular performance conversations and written evaluations for kitchen leadership; provide specific, actionable feedback
Establish a kitchen culture defined by accountability, consistency, teamwork, and a genuine commitment to the guest experience
Partner with GMs and the Multi-Unit Leader(s) to address performance issues, manage transitions, and maintain staffing health across kitchens
Model the behavior and energy you expect from your teams — this role leads from the front
Lead all menu development for MEX, including seasonal updates, LTOs, and core menu evolution — ensuring dishes reflect the brand’s identity and resonate with the Denver market
Source, test, and validate ingredients, proteins, and preparations in alignment with cost targets and kitchen capability
Manage rollout of new menu items including training, implementation, quality checks, and follow-up across MEX locations
Continuously evaluate the menu through the lens of guest feedback, food cost performance, and operational simplicity
Serve as a culinary thought partner for these brands — participating in menu development conversations, LTO planning, and concept refinement as needed
Provide input on ingredient sourcing, preparation methods, and kitchen systems to support consistency and quality
Collaborate with brand leadership to ensure culinary direction aligns with each brand’s positioning and guest expectations
Lead First Street Farms menu ideation with leadership to develop menu (including event menu) applications that showcase innovation and execution
Provide culinary expertise to help define a value proposition as it relates to how special of a property this is
Own food cost performance across Mex Brand kitchens
Partner with GMs and Multi-Unit Leaders to manage COGS, reduce waste, and ensure ordering and inventory practices are optimized
Use menu engineering principles to ensure new items are priced appropriately and contribute positively to profitability
Identify opportunities to improve kitchen labor efficiency without sacrificing quality or culture
Provide regular reporting to VP of Food & Beverage on food cost trends, menu performance, and kitchen operational health
Maintain regular, proactive communication with the VP of Food & Beverage on kitchen performance, team development, and menu direction
Build strong working relationships with GMs, Multi-Unit Leaders, and front-of-house leadership — culinary excellence requires cross-functional alignment
Communicate clearly and directly with kitchen teams; translate vision into day-to-day expectations that are understood and actionable
Surface concerns, opportunities and solutions to leadership in a timely and solutions-oriented manner
Represent Gastamo Group’s culinary vision externally — with vendors, media, local community partners, and the Denver food community as appropriate