Culinary Director

The Senior Culinary Director is the driving force behind a restaurant's culinary success. This visionary leader will oversee menu development, team leadership, and kitchen operations while elevating the dining experience with elevated comfort food, global flavors, and bold presentation.

• Ensure every dish meets high culinary standards.
• Maintain consistency, flavor integrity, and plating accuracy across all services.
• Lead the line during peak periods, ensuring smooth execution and communication.
• Oversee prep systems, recipe adherence, portioning, and taste checks.

Key Responsibilities:

• Culinary Execution & Quality Control
• Kitchen Leadership & Team Development
• Menu & Program Development
• Operations & Systems Management
• Financial Stewardship
• Culture & Brand Standards
• Cross-Department Collaboration

Qualifications include 3–5+ years of experience as a Sous Chef or Executive Sous Chef in upscale, high-volume, or concept-driven kitchens, strong culinary foundation with expertise in flavor development, technique, and station leadership, pasty experience not mandatory but a plus, high proficiency in kitchen systems, cost controls, and organizational discipline, ability to thrive under pressure while maintaining a calm and positive presence, proven leadership skills with the ability to train, mentor, and elevate a full BOH team, experience with scratch cooking, seasonality, and thoughtful menu development, and passion for elevated hospitality and culinary excellence.