Culinary Director Jobs

About The Position

Requirements

• Minimum of seven (7) years of progressive culinary leadership experience, including multi-unit or high-volume kitchen oversight; Mediterranean cuisine experience strongly preferred.
• Culinary degree or extensive formal culinary training required.
• Strong financial acumen, including experience with food cost management and P&L accountability.
• Deep knowledge of food safety, sanitation, and health department regulations.
• Ability to lead, mentor, and hold culinary teams accountable across multiple stations and locations.
• Excellent organizational skills with the ability to manage competing priorities in a fast-paced environment.
• Strong communicator with a collaborative, team-oriented leadership style.
• Bilingual proficiency is a plus.

Responsibilities

• Lead the refinement and rollout of menus, recipes, and seasonal offerings.
• Set and enforce standards for food quality, consistency, presentation, and portioning across all stations.
• Oversee Executive Chefs and kitchen leadership, providing mentorship and accountability.
• Partner with Operations and ownership on food cost management, purchasing strategy, and vendor relationships.
• Ensure compliance with food safety, sanitation, and health department regulations across the kitchen.
• Drive kitchen efficiency through labor planning, staffing structure, and productivity goals.
• Lead recruitment, training, and development of culinary talent.
• Analyze food costs, waste, and guest feedback to identify opportunities for improvement.
• Support new location openings, including kitchen setup, menu rollout, and team training.
• Serve as the key culinary point of contact between kitchen teams and executive leadership.

Benefits

• Competitive salary.
• Wages paid weekly.
• Growth opportunity.
• 401k savings plans.
• Medical, dental and vision insurance.
• Paid time off.
• Employee discounts.