Culinary Director - NYC

Overview

Leads culinary operations across multiple restaurant locations, with responsibility for performance, consistency, and execution of the overall food program. Partners with senior leadership to implement new menu initiatives while maintaining strong operational systems and team alignment across all kitchens.

Key Responsibilities

• Oversee day-to-day culinary operations across all locations, ensuring quality, consistency, and financial performance
• Manage food cost, labor, inventory, and vendor relationships to support business goals
• Lead hiring, training, and development of kitchen leadership and teams
• Implement new menus and seasonal changes, ensuring smooth rollout and execution
• Build and maintain operational systems, recipes, and standards across all units
• Provide hands-on support for openings, transitions, and operational challenges
• Partner cross-functionally with operations and leadership teams to drive performance

Qualifications

• 7+ years of progressive culinary leadership experience, including multi-unit oversight
• Strong understanding of restaurant financials, cost control, and kitchen operations
• Proven ability to develop and lead high-performing teams
• Experience managing vendors, inventory systems, and recipe costing
• Highly organized with the ability to manage multiple locations and priorities
• Willingness to travel regularly

Additional

• Culinary degree or certification preferred
• Experience in high-volume, multi-location restaurant groups strongly preferred
• Bilingual (English/Spanish) is a plus