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We are seeking an experienced Director of Culinary to lead culinary operations across a growing upscale casual restaurant group. This is a highly hands-on, field-focused leadership role for someone who loves restaurant operations and wants to be in the kitchens working alongside Chefs and their teams—not sitting behind a desk.
The Director of Culinary will travel regularly between locations, ensuring every restaurant delivers the same high standards in food quality, execution, safety, sanitation, consistency, and overall culinary experience.
Culinary Director Responsibilities
- Provide hands-on culinary leadership across multiple restaurant locations.
- Partner directly with Executive Chefs, Kitchen Managers, and restaurant leadership to strengthen BOH operations.
- Maintain consistency in food quality, recipes, presentation, portioning, and execution across all locations.
- Lead and support food safety, sanitation, cleanliness, and health department compliance.
- Coach, train, mentor, and develop culinary leaders and BOH teams.
- Evaluate kitchen operations and identify opportunities to improve efficiency, organization, productivity, and execution.
- Support food cost management, inventory controls, waste reduction, purchasing, labor productivity, and overall profitability.
- Assist with menu development, recipe implementation, seasonal changes, and new culinary initiatives.
- Support restaurant openings, kitchen training, and operational transitions as the company grows.
- Work closely with Operations leadership to ensure culinary standards support an exceptional overall guest experience.
- Regularly travel to restaurant locations and spend significant time working directly with teams in the field.
Culinary Director Requirements
- Proven multi-unit culinary leadership experience is required.
- Strong background within upscale casual, polished casual, or full-service restaurant concepts.
- Experience leading and developing Executive Chefs, Kitchen Managers, and BOH teams.
- Strong knowledge of food safety, sanitation, kitchen systems, food cost, inventory, labor, and operational controls.
- Ability to balance culinary excellence with strong business and financial performance.
- A hands-on, approachable leader who leads from the floor and kitchen.
- Strong communication, coaching, organization, and problem-solving skills.
- Ability and willingness to travel regularly between restaurant locations.
JOB ID: 181134
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Jeffrey Tryzbiak