Culinary Director

Culinary Director – Nutrition-Focused Meal Programs
Position Summary:
We are seeking a highly organized, systems-oriented Head Chef to oversee the culinary
operations in a fast-paced, health-focused meal production environment. This role is centered
on ensuring efficient, scalable meal production and overseeing kitchen operations to maintain
consistency, quality, and compliance with health and safety standards. While creativity and
menu development are valued, the primary responsibility of this role is to manage existing
systems, refine processes, and maintain operational excellence.

Compensation:
$100,000 - $150,000 per year, based on experience and qualifications.

Key Responsibilities:

Food Production & Kitchen Operations

● Oversee large-scale meal production, ensuring consistency in flavor, texture,
portioning, and nutritional accuracy.
● Lead the batch cooking, packaging, and portioning of meals for delivery (not à la
carte service).
● Implement standardized recipes, portioning guides, and production protocols to ensure
quality at scale.
● Ensure smooth operations with a focus on efficiency and operational flow throughout
the kitchen.

Leadership & Team Management
● Recruit, train, and manage kitchen staff, including line cooks and prep teams.
● Foster a culture of efficiency, cleanliness, and teamwork in a high-volume production
kitchen.
● Develop and adjust weekly schedules to meet production needs and optimize labor
costs.
● Provide coaching and performance feedback to ensure a motivated and skilled team.

Quality Assurance
● Conduct regular taste tests, visual checks, and quality control assessments to
ensure products meet brand standards.
● Collect feedback from staff and customers to identify areas for improvement.
● Maintain consistency and quality across all production batches.

Menu Development & Nutritional Collaboration
● Collaborate with nutritionists and dietitians to ensure meals align with dietary
standards and portion control.
● Make minor menu refinements to keep meals aligned with seasonal trends and
nutritional needs while maintaining cost-efficiency.
● Work with internal teams to ensure existing recipes are working well, and suggest
improvements as necessary based on feedback and operational needs.

Procurement & Cost Control
● Source high-quality, fresh, and often local ingredients to maintain the nutritional
integrity of meals.
● Negotiate with suppliers to ensure cost-effective purchasing without sacrificing quality.
● Manage inventory and reduce food waste to optimize food cost margins.
● Oversee daily purchasing, food cost management, and labor cost optimization.

Food Safety & Regulatory Compliance
● Ensure strict compliance with food safety standards (HACCP, FDA, USDA, local health
codes).
● Establish and enforce protocols for safe handling, cooking, cooling, and transportation of
prepared meals.
● Train staff on hygiene practices, allergen handling, and cross-contamination
prevention.

Cross-Functional Collaboration
● Work closely with operations, logistics, and marketing teams to align production with
delivery schedules, customer orders, and promotional campaigns.
● Support customer service by answering questions related to ingredients, nutrition, and
food handling.

Innovation & Brand Growth
● Stay informed on emerging food trends, functional nutrition, and sustainability
practices that may benefit the company.
● Implement new ideas for better packaging solutions and production efficiency.
● Contribute to the development of new product lines, such as smoothies or snacks, that
align with the company’s mission.

Support Functions
● Represent the company professionally at industry events and community functions.
● Collaborate with internal teams, providing constructive feedback for ongoing
improvement.
● Serve as a mentor and role model for kitchen staff.
● Perform other duties as required to support business operations.

Required Skills & Qualifications:

Knowledge, Skills & Abilities
● Extensive experience in managing kitchen operations, particularly in large-scale
production environments.
● Proven ability to manage food cost and labor efficiencies while maintaining high quality.
● Strong organizational and time-management skills.
● Ability to manage multiple teams and ensure adherence to established systems.
● Experience leading high-performance kitchen teams in a fast-paced setting.

Technical Skills
● Proficiency in using kitchen equipment and systems, including inventory software and
production tools.
● Strong knowledge of HACCP and food safety standards.
● Must be able to read, write, and communicate in English fluently.

Qualifications
● Education: Culinary degree required.
● Experience:

• Minimum of 5 years of experience in a high-volume kitchen or catering environment
• At least 2 years in a leadership role such as Head Chef, Sous Chef or similar role

● Certifications: ServSafe or equivalent food handler certification required.
● Language: Bilingual or multilingual candidates are preferred.

Physical Requirements
● Ability to work in both hot and cold environments (e.g., kitchens up to 110°F, freezers at -10°F).
● Ability to sit at a desk for up to 5 hours per day and stand/walk for the remainder of the day.
● Must be able to lift up to 30 lbs. as needed.
● Ability to multitask and manage various kitchen operations simultaneously.

If you’re a seasoned culinary leader who thrives in managing systems and ensuring efficiency while maintaining high food quality, we encourage you to apply.

Capital Restaurant Resources is an Equal Opportunity Vendor to Equal Opportunity Employers. CRR trusts that all aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.