The Culinary Director is responsible for leading the culinary vision and execution across all restaurant concepts within the group's pacific northwest. This role oversees menu development, kitchen operations, food quality, and culinary team leadership, ensuring consistency, innovation, and profitability across multiple locations.
Key Responsibilities:
Develop and execute the overall culinary strategy for the restaurant group
Oversee menu creation, costing, and seasonal updates across all concepts
Ensure consistency in food quality, presentation, and execution at every location
Lead, mentor, and develop Executive Chefs, Sous Chefs, and kitchen teams
Monitor food cost, labor, and kitchen efficiency to meet financial targets
Qualifications:
8-12+ years of progressive culinary leadership experience, including multi-unit oversight
Proven success as an Executive Chef or Culinary Director in a high-volume or upscale restaurant group
Strong background in menu development, food costing, and kitchen operations
Demonstrated ability to lead and scale culinary teams across multiple locations
Deep knowledge of food trends, global cuisines, and modern cooking techniques
Strong organizational, leadership, and communication skills
Culinary degree or equivalent experience preferred