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A growing hospitality company specializing in Food & Beverage operations within hotels is seeking a strategic, results-driven Director of Culinary to lead Executive Chefs/Chef de Cuisine, drive multi-unit performance, and support continued growth. This is a role rooted in creating incredible experiences and delivering delicious, consistently prepared food.
Salary + Benefits
- $140,000–$150,000 base salary, based on experience
- Comprehensive benefits package
- Growth opportunities within a growing hospitality organization
Role + Responsibilities
- Lead culinary operations across multiple upscale pizzeria and Italian restaurant locations, ensuring consistent execution, quality, and brand standards.
- Develop and implement culinary SOPs, recipes, training programs, and operational standards.
- Drive food cost, purchasing, portion control, waste reduction, and inventory management across all locations.
- Lead culinary training and development while holding restaurant culinary teams accountable to established standards.
- Oversee culinary operations for new restaurant openings, including kitchen setup, training, SOP implementation, and pre-opening execution.
Requirements + Qualifications
- 5+ years of multi-unit culinary management experience
- New restaurant opening experience is required
- Pizza experience required; strong knowledge of Italian cuisine and fresh pasta production preferred.
- Proven expertise in recipe execution, culinary standards, food cost control, purchasing, and inventory management.
- Restaurant365 (R365) or similar inventory management platform highly preferred.
- Strong leadership, training, organizational, and operational skills
- Ability to travel approximately 40% throughout the NY metro area.
JOB ID: 181582
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Erica Gillespie