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Culinary Director – Delaware/Pennsylvania
Join a respected hospitality group operating multiple celebrated restaurant concepts throughout Delaware and Pennsylvania. This is a rare opportunity for a creative, business-minded culinary leader to shape menus, influence brand direction, and contribute as a key member of the senior leadership team while mentoring culinary talent.
Culinary Director Benefits & Compensation
- Competitive annual base salary ($95,000–$110,000)
- Performance-based bonus
- Comprehensive benefits package
- Paid time off
- Dining discounts
- Professional development opportunities
Culinary Director Requirements & Qualifications
- Proven leadership experience as a Culinary Director, Corporate Chef, Regional Chef, Executive Chef, or similar senior culinary leadership role
- Significant experience in high-volume, full-service restaurant operations
- Experience with menu development, culinary innovation, and scalable recipe creation
- Strong understanding of food cost, labor management, purchasing, inventory, and restaurant profitability
- Demonstrated ability to develop and lead culinary teams, including Executive Chefs and Kitchen Managers
- Excellent written and verbal communication skills
- Exceptional organizational, project-management, and decision-making abilities
- Valid driver’s license and reliable transportation for regular travel between locations
- Flexibility to work days, evenings, weekends, and holidays as business needs require
Culinary Director Preferred Background & Skills
- Multi-unit restaurant experience
- Ability to mentor, empower, and inspire culinary teams
- Comfort collaborating directly with ownership and senior leadership
- Experience establishing training programs and culinary systems
Culinary Director Day-to-Day Responsibilities
- Lead the culinary vision, menu development, and culinary strategy for multiple concepts
- Collaborate with ownership and leadership on evolving brand direction and future growth
- Oversee the creation, costing, and rollout of new menu items and seasonal initiatives
- Ensure food quality, presentation, and execution standards across all locations
- Develop, mentor, and empower Executive Chefs and kitchen teams
- Establish and maintain culinary systems, training, and operational standards
- Monitor and improve key financial metrics including food and labor costs
- Manage vendor relationships, sourcing, and product quality
- Drive a culinary culture focused on creativity, professionalism, and continuous improvement
If you’re ready to take on a highly visible, influential culinary leadership role with room to grow, we encourage you to apply.
JOB ID: 181260
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Joey Paravati