Culinary Director

Established hospitality group is seeking a senior culinary leader to oversee kitchen operations across a portfolio that includes a brasserie, a lively cocktail bar with a strong food program, a café and pastry operation, and high volume seasonal outlet.

This role is intended for a chef who has already run serious kitchens and is interested in helping shape the culinary structure and direction of a growing restaurant group.

Candidates should have prior experience leading large-format kitchens or overseeing multiple outlets within a restaurant group or hotel environment.

Working closely with ownership and operations leadership, the Culinary Director will guide menu development, kitchen systems, and leadership across the restaurants while ensuring strong execution, financial discipline, and consistency across outlets.

The role will begin with a hands-on operational review of the kitchens to identify opportunities for consolidation, efficiency, and clearer structure. Initial priorities include prep and station audits, reviewing menu format and production systems, reactivating key programs such as a raw bar, supporting the café launch from a production standpoint, and identifying guest-facing moments that elevate experience and check average.

A core part of the position will be building a stronger culinary leadership structure across the group: establishing clear sous chef ownership by unit, strengthening the Chef de Cuisine role, and organizing events and production so systems are scalable across outlets.

While the long-term focus of the role is culinary leadership across the portfolio, the position will be hands-on in the kitchens initially to stabilize operations, refine systems, and develop the teams.

This is a full-time leadership role requiring nights and weekends as needed.

Ideal Candidate

• 10+ years of progressive culinary leadership experience
• Experience leading high-volume kitchens or multiple outlets
• Strong understanding of food cost, labor management, purchasing, and kitchen P&L performance
• Proven ability to build and mentor CDC and sous chef leadership teams
• Experience designing prep systems, kitchen stations, and production flow for efficient service
• Ability to balance creativity with operational discipline and financial performance
• Comfort working closely with ownership and operations leadership

Candidates should be equally comfortable building systems and teams as they are developing menus.

To Apply

Please submit a résumé and brief note outlining relevant multi-unit leadership experience.

Only candidates with significant senior culinary leadership experience will be considered.