Director of Culinary

Director Of Culinary

We are seeking an accomplished Director of Culinary to lead culinary innovation, kitchen operations, and financial performance for a growing, chef-driven restaurant group. This is a hands-on executive leadership opportunity for a creative, business-minded chef who thrives in restaurant kitchens, develops exceptional culinary teams, and understands how to translate culinary innovation into measurable revenue and profitability.

• Lead culinary strategy, menu innovation, and quality standards across multiple restaurant locations.
• Develop structured R&D programs, seasonal menus, recipe specifications, and menu engineering initiatives.
• Create revenue-generating culinary experiences, including wine dinners, special events, and seasonal programming.
• Oversee food costs, back-of-house labor, inventory, purchasing, and kitchen operating budgets.
• Manage kitchen equipment, smallwares, and operating-supplies budgets for new restaurant openings.
• Negotiate vendor contracts, establish product specifications, and improve purchasing efficiencies.
• Recruit, train, coach, and develop Executive Chefs and culinary leadership teams.
• Partner with executive leadership, operations, marketing, and training teams.
• Maintain a hands-on presence in restaurant kitchens while supporting company-wide growth.

• 8+ years of senior culinary leadership experience at Executive Chef level or above within a multi-unit restaurant environment.
• Proven P&L accountability, including food cost, BOH labor, and kitchen operating budgets.
• Strong culinary R&D, menu development, and recipe standardization experience.
• Direct experience with new restaurant opening capital budgets, equipment, and operating supplies.
• Demonstrated success developing profitable culinary events and special dining experiences.
• Experience negotiating vendor contracts and managing purchasing across multiple locations.
• Proven ability to develop Executive Chefs and build high-performing culinary teams.
• Strong financial acumen, organizational skills, and executive-level communication.
• Comfortable working hands-on in restaurant kitchens.
• Ability to travel approximately 20–25%.
• Formal culinary education preferred; equivalent professional experience considered.

• Executive leadership role with significant culinary influence.
• Opportunity to shape culinary innovation within a growing restaurant organization.
• Direct involvement in new restaurant openings and expansion.
• Ability to mentor and develop Executive Chefs across multiple locations.
• Hands-on restaurant leadership rather than a traditional corporate office role.