Director of Culinary Operations – Food Systems
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Job Description
Remote culinary director strengthening food systems across multi-location restaurants and food operations. Standardizing recipes, quality, safety, training, and profitability through on-site culinary leaders.
Responsibilities:
- Lead and strengthen culinary operations across multiple locations, concepts, and teams
- Assess products, menus, recipes, suppliers, and production processes using data, reports, and remote evidence
- Diagnose and direct fixes for taste, consistency, quality, and food-safety issues
- Work through on-site Head Chefs and culinary leaders to ensure standards are executed consistently
- Build controlled recipes, specifications, production standards, and processes with clear tolerances and version control
- Standardize culinary systems across restaurants, commissary/central kitchen, bakery, catering, and other food operations as needed
- Lead menu engineering — improve, reposition, standardize, or remove underperforming products
- Establish food-safety, quality, and traceability systems, including root-cause analysis
- Build training, development, and succession systems for culinary teams
- Own the culinary drivers of food cost, yield, waste, consistency, and margin
- Use technology, data, and AI to improve culinary decision-making, communication, and operational control
- Create systems that preserve culinary knowledge and maintain continuity despite team turnover
Requirements:
- 10+ years of progressive culinary/F&B leadership experience, ideally at Executive Chef, Culinary Director, Corporate Chef, or equivalent level
- Significant experience leading multi-location, multi-concept, or complex hospitality/F&B operations
- Strong practical culinary background across different cuisines, products, and operating environments
- Working knowledge of bakery and pastry operations, including products, recipes, production processes, and quality standards
- Proven ability to restore product quality and build repeatable culinary systems — not just cook well
- Experience with recipes, specifications, SOPs, production standards, quality control, and training systems
- Comfortable leading and directing kitchen execution remotely through on-site culinary leaders
- Strong understanding of food cost, yield, waste, portion control, and labor economics
- Experience with food safety, quality assurance, and traceability
- Strong systems, technology, data, and communication skills
- Advanced, practical use of AI and modern digital tools
- Strong commercial judgment and the ability to balance culinary quality with profitability
Benefits:
- HMO / Health Insurance
- Paid Time Off (PTO)
- Additional Leave
- Work from Anywhere / Work from Home
- Performance-Based Pay Raises
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