Job Description:
The Culinary Director is responsible for leading and overseeing all culinary operations across multiple venues, ensuring exceptional food quality, consistency, and efficiency. This role sets the strategic direction for the kitchen teams while maintaining high standards aligned with the brand's vision and financial goals.
Key Responsibilities:
- Direct and manage all back-of-house (BOH) operations across multiple locations.
- Ensure consistent delivery of high-quality, luxury-level food and presentation standards.
- Develop, design, and update menus in line with concept, seasonality, and market trends.
- Monitor and control cost of goods sold (COGS), driving profitability and minimizing waste.
- Maintain strict adherence to hygiene, food safety, and regulatory compliance standards.
- Mentor and lead senior kitchen teams, fostering leadership development and accountability.
- Recruit, train, and retain culinary talent across all locations.
- Collaborate with senior management and or other teams on business strategy, special events, promotions, brand growth.
- Oversee supplier relationships, procurement, and inventory management.
- Implement and standardize recipes, systems, and operational procedures.
- Drive continuous improvement, innovation, and operational excellence across all kitchens.
Requirements:
- Proven experience in a senior culinary leadership role, preferably multi-site
- Expertise in developing menu for new concepts
- Strong leadership, communication, and organizational skills
- Ability to manage multiple teams and work in a fast-paced environment
