Culinary Director
BU Hospitality | Grand Rapids, Michigan
BU Hospitality is seeking an experienced, passionate, and driven Culinary Director to lead the culinary vision and operations across our growing restaurant group — Gin Gin’s, Butcher’s Union, O’Toole’s Public House, and our new concept in development.
As BU Hospitality continues to grow, we are looking for a culinary leader who can help guide the next chapter of our restaurants. With a new concept in development, this is an exciting opportunity to join the team at a pivotal moment and play a key role in developing a culinary program from the ground up while continuing to strengthen the culinary programs of our existing restaurants.
This is a hands-on leadership position for a culinary professional who understands that great restaurants are built through great food, strong teams, consistency, hospitality, and culture. The Culinary Director will work closely with ownership and restaurant leadership to develop and maintain the culinary standards of each concept while allowing every restaurant to retain its own personality and identity.
About the Role
The Culinary Director will provide overall culinary leadership for BU Hospitality, overseeing menu development, kitchen operations, culinary talent, food quality, purchasing, cost controls, training, and execution across our restaurants.
A significant part of this role will be leading the culinary development of our new concept — helping shape the menu, kitchen systems, recipes, staffing, training, purchasing, and culinary identity from the early stages of development through opening and beyond.
We are looking for someone who is both a chef and a leader — someone who can step into a kitchen when needed, develop and mentor chefs, build systems that make restaurants run better, and bring creativity and intention to our food programs.
New Concept Development
- Partner with ownership and leadership to develop the culinary vision for the new concept.
- Develop and test menus, recipes, and dishes prior to opening.
- Establish kitchen organization, prep systems, recipes, production standards, and service procedures.
- Assist with kitchen equipment planning, smallwares, vendor selection, and product sourcing.
- Recruit and build the culinary team for the new concept.
- Develop training programs and lead culinary training prior to opening.
- Oversee tastings, menu testing, soft openings, and culinary execution during the opening process.
- Establish systems that position the new concept for a successful and sustainable launch.
- Continue to provide culinary leadership as the concept develops and evolves.
