Senior Director of Culinary Operations

Hope The Mission•Los Angeles, CA

6h•$130,000 - $160,000

About The Position

Hope the Mission (HTM) is seeking a Senior Director of Culinary Operations to lead its multi-site food service department. HTM produces approximately 3.8 million scratch-made, whole-foods-based meals annually across more than 30 locations, supported by three kitchens. The operation also includes events and catering, regional logistics and distribution, a developing culinary arts training initiative, and a growing food social enterprise. Reporting to the VP of Business Affairs (also identified elsewhere in the posting as the VP of Business Administration), the Senior Director is the organization's senior culinary leader. The role provides strategic, organization-wide direction for culinary operations rather than managing only day-to-day kitchen activity. The director leads regional directors, managers, and kitchen teams; establishes standards for food quality, safety, sanitation, and service; directs menu and recipe development with the Executive Chef; and oversees procurement, inventory, vendors, equipment, facilities, and operational performance. The position develops scalable operating standards, performance measures, and continuous-improvement practices across facilities. It supports kitchen openings, expansions, renovations, and capital planning; advances culinary training; and grows catering, wholesale, and other food-revenue programs. The director collaborates with finance, procurement, human resources, facilities, operations, compliance, and other stakeholders to ensure food services advances HTM's mission and organizational priorities.

Requirements

At least 7 to 10 years of experience leading multiple kitchen facilities.
At least 8 years of cooking experience; high-volume experience is preferred.
Extensive experience as an Executive Chef or head chef in a high-volume, scratch-cooking kitchen.
Demonstrated success managing kitchens across multiple locations.
Bachelor's degree in culinary science or a related field, or an equivalent certificate.
In-depth knowledge of food safety standards, sanitation protocols, and regulatory compliance.
Experience managing budgets and controlling costs across a multi-site operation.
Ability to lead, develop, and manage diverse teams across multiple sites and organizational levels.
Knowledge of culinary techniques, food safety, and current food and catering trends.
Strong problem-solving, decision-making, delegation, prioritization, organizational, and multitasking skills.
Ability to manage departmental budgets, control costs, and allocate resources strategically.
Proficiency in inventory management, vendor coordination, and kitchen logistics.
Excellent written and verbal communication skills, including executive reporting and cross-departmental collaboration.
Working knowledge of computer software used in kitchen management and operations.
Must have a California driver's license, reliable transportation, and proof of vehicle insurance.
Ability to travel 25% of working hours.
Must pass required background checks and pre-employment and ongoing drug and alcohol screenings, provide proof of legal authorization to work in the United States, and comply with company policies.
For roles requiring driving, an acceptable motor vehicle record is required.

Nice To Haves

Experience designing or managing culinary training programs.
Experience with social enterprise development or food-related revenue programs.
Bilingual Spanish.

Responsibilities

Serve as the organization's senior culinary leader and principal advisor on culinary operations, food production, kitchen infrastructure, and related investments.
Lead, coach, and hold senior culinary and operational managers accountable; develop leadership capability, performance management processes, workforce plans, and succession strategies.
Build a professional, collaborative, respectful, engaged, and accountable department culture, and address significant performance or conduct issues with Human Resources.
Establish culinary standards for food quality, flavor, preparation, presentation, consistency, and service delivery.
Direct menu, recipe, production-specification, and culinary-program development and improvement in collaboration with the Executive Chef.
Ensure menus balance nutrition, quality, variety, cultural considerations, operational feasibility, and financial performance; oversee menu engineering and recipe-cost analysis.
Establish and maintain food safety, sanitation, and regulatory-compliance programs across Culinary Services, including HACCP principles, inspections, audits, training, documentation, and corrective action.
Oversee food handling, storage, temperature control, sanitation, allergen management, and cross-contamination prevention standards.
Direct purchasing, food sourcing, vendor relationships, inventory management, supply-chain performance, and regional distribution.
Evaluate supplier performance and pursue purchasing standardization, reliable supply, cost management, and reductions in food waste, spoilage, shrinkage, and unnecessary expenditures.
Develop contingency plans for supply disruptions, product shortages, and procurement risks, and ensure purchasing complies with organizational policies and contractual requirements.
Direct operating standards for production, meal preparation, distribution, service, sanitation, and kitchen management across multiple facilities.
Oversee production planning, forecasting, scheduling, staffing, equipment utilization, service reliability, and operational readiness.
Assess workflows, layouts, service models, and staffing structures; conduct facility assessments and operational reviews; and resolve significant operational issues.
Support the opening, expansion, renovation, or restructuring of culinary facilities and service programs.
Provide executive direction for culinary facilities and equipment planning, maintenance, modernization, utilization, and replacement.
Develop capital investment priorities and participate in kitchen renovations, new facilities, equipment installations, and expansions.
Evaluate and implement technology for menu planning, forecasting, purchasing, inventory, scheduling, reporting, and operational efficiency.
Establish performance indicators, reporting, management reviews, and corrective-action plans; use operational and financial data to monitor results and drive continuous improvement.
Advance the Food Social Enterprise, catering and wholesale revenue programs, and culinary arts training initiative.
Collaborate with finance, procurement, human resources, facilities, operations, compliance, and other stakeholders, and represent HTM in relevant vendor, industry, regulatory, and community relationships.
Perform other duties as assigned.