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Position Summary: 

The Culinary Director is responsible for leading the culinary vision, standards, execution, and operational performance across a high-volume, multi-unit food service environment. This role provides hands-on leadership to culinary teams, drives menu innovation, ensures consistent food quality and presentation, and supports the overall guest and client experience through strong operational systems, training, financial discipline, and compliance. 

Key Responsibilities 

• Lead culinary operations across all assigned outlets, ensuring consistent execution, high-quality food production, strong presentation, and efficient kitchen operations. 
• Develop, implement, and maintain recipes, menus, portion specifications, preparation standards, and production procedures that support quality, consistency, cost control, and guest satisfaction. 
• Provide hands-on culinary leadership by cooking, by example, coaching culinary teams, and ensuring operations can run smoothly and efficiently in the Culinary Director’s absence. 
• Partner with operational leadership, marketing, purchasing, and regional culinary support to roll out new culinary programs, seasonal menus, activations, and client-facing food experiences. 
• Manage menu development with attention to guest preferences, local sourcing, sustainability, cultural relevance, culinary trends, operational feasibility, and financial performance. 
• Oversee food cost management, inventory control, purchasing standards, ordering practices, invoice tracking, labor planning, and operational reporting to support budget and P&L goals. 
• Hire, train, coach, develop, and engage culinary leaders and back-of-house associates while maintaining appropriate staffing levels based on business needs. 
• Mentors chefs and sous chefs continuously to build their culinary and management skills 
• Establish training routines that build culinary skill, reinforce recipe execution, improve speed and consistency, and support continuous development for team members. 
• Maintain full compliance with company policies, food safety standards, sanitation requirements, OSHA expectations, Health Department regulations, and client-specific operating standards. 
• Conduct regular inspections of kitchens, service areas, events, equipment, food presentation, associate appearance, cleanliness, safety practices, and overall culinary execution. 
• Collaborate with front-of-house and operations teams to ensure seamless service, strong communication, and exceptional guest experience across daily service, catering, and special events. 
• Prepare reports and analyses that identify performance metrics, financial results, production needs, adverse trends, improvement opportunities, and recommended actions. 
• Support catering, banquet, and special event execution, ensuring menus, staffing, production planning, quality, timing, and service standards are met. 
• Create a positive, accountable, and inclusive work environment that improves productivity, morale, retention, and team performance. 

• Minimum of ten years of progressive culinary management experience in high-volume, complex food service, restaurant, hotel, resort, catering, banquet, or contract-managed operations. 
• At least five years of experience in an Executive Chef or equivalent senior culinary leadership role. 
• Strong knowledge of menu development, recipe standardization, food production, presentation, procurement, purchasing specifications, inventory control, labor management, sanitation, and food cost controls. 
• Demonstrated experience leading, training, coaching, and developing culinary teams in a fast-paced, service-focused environment. 
• Strong financial and business acumen, including experience with budgets, P&L management, food cost analysis, labor planning, and operational reporting. 
• Working knowledge of food safety regulations, HACCP principles, Health Department requirements, OSHA standards, and safe food handling practices. 
• Proficiency with Microsoft Office, Outlook, email, internet-based systems, and operational reporting tools. 
• ServSafe Manager certification and Allergen certification required or must be obtained according to company requirements. 
• Ability to work extended hours and a flexible schedule, including days, evenings, weekends, and holidays based on business needs. 
• Degree, certificate, or formal training in Culinary Arts, Hospitality Management, or related field. 
• Experience overseeing multi-unit culinary operations, campus-wide dining programs, or large-scale hospitality operations. 
• Experience catering, high-volume production, banquet service, commissary-style production, or complex retail food service environments. 
• Strong understanding of local sourcing, seasonal menu planning, sustainability practices, artisanal quality products, and current culinary trends. 
• Deep multicultural knowledge of food preparation, flavor profiles, and dining experiences. 
• Experience building culinary programming that supports client goals, guest satisfaction, operational excellence, and brand standards. 

• Hands-on culinary leader who sets the standard through visible leadership and practical coaching. 
• Creative problem-solver who brings passion, fresh ideas, and a continuous improvement mindset. 
• Highly organized, dependable, detail-focused, and able to perform well under pressure. 
• Strong communicator who can manage up, down, and across teams while maintaining professionalism and accountability. 
• Team builder who creates development opportunities and fosters a positive, engaged workplace culture. 
• Guest-focused leader committed to delivering high-quality food, service, and hospitality experiences.