Culinary Director

The independent restaurant group behind Motorkat, Takoma BevCo, and Zinnia is seeking a company-wide Culinary Director. We are looking for a passionate Chef to help elevate our already established and growing kitchens. The ideal candidate will have a passion for creating high quality, creative dishes that focus on seasonal ingredients. They will work closely with our Executive Chef as well as the CDC of each restaurant to maintain consistent quality of dishes, develop menus and maintain COGs. 

Areas of Responsibility to include but are not limited to:

• Create quarterly menu changes across all food menus at three restaurants
• Work with chefs managers to ensure all dishes are in line with the restaurant concept and fit our guests needs/desires
• Cost all items fully using Margin Edge software before menus are finalized
• Maintain agreed upon procedure for menu item tastings and feedback throughout creative process
• Create weekly specials as needed per restaurant
• Food quality and consistency
• Work with kitchen teams at each restaurant to:
• Ensure that all the food prep and finished plates are executed accurately
• Meet all target ticket times consistently 
• Maintain agreed upon food cost percentages, company-wide
• Sourcing
• Place all local producer orders (farmers, bakers, ice cream makers and more!)
• Develop relationships with local producers and incorporate their products into menus
• Communications
• Provide constant insight and feedback to Leadership team on all kitchens performance
• Cleanliness, food quality/accuracy, ticket times, organization of BOH spaces 
• Work with Executive Chef and chef teams to make constant and consistent improvements in all aspects of the kitchens
• Chef Meetings
• Attend weekly Chef and Executive Leadership meetings to provide insight on kitchen operations
• Kitchen Presence
• Spend ample time in each kitchen, before and during services, throughout each week
• Develop and maintain strong, trusting relationships with all kitchen team members
• Report and HR or disciplinary issues to Executive Chef
• 40-45 hours expected work week
• Expectation is that CD will be available for all special event and holiday services