This role reports to the CEO/President and is responsible for driving culinary excellence, innovation, and profitability across the company's nationwide restaurant portfolio (20 locations). This role combines operational leadership (70% in-restaurant presence) with strategic oversight of menu development, food quality, and kitchen operations. This is a highly collaborative position and cross-functional project management and communication skills are required.

What's on your plate:

Strategic Leadership & Innovation

? Lead culinary vision and strategy across all locations

? Balance revenue growth with culinary innovation through menu development and market positioning

? Analyze market trends and competitive offerings to inform strategic menu decisions

? Partner with Executive Chef & Co-Founder on new restaurant openings and concept development

? Partner with finance and ELT to develop quarterly OKRs and strategic initiatives for culinary operations

Operational Excellence

? Ensure consistent food quality and guest experience standards

? Implement and maintain food safety and sanitation protocols

? Conduct regular operational audits and implement improvement plans

? Manage kitchen layout and design for new locations

? Oversee equipment maintenance and capital expenditure projects

Menu & Product Development

? Lead seasonal menu changes (4x per year), monthly exclusives (12x per year) and one-off offerings for holidays and promotional periods

? Develop and standardize recipes across locations

? Source and evaluate new products and ingredients

? Collaborate with Marketing, Operations and L&D on menu launches and promotions

Financial Management

? Develop and manage annual budgets for food costs and kitchen labor

? Monitor and optimize food costs through strategic sourcing and menu engineering

? Analyze P&L statements and implement profit improvement initiatives

? Manage vendor relationships and procurement strategies

Team Leadership & Development

? Build and lead high-performing culinary teams across multiple locations

? Develop training programs for all kitchen positions in partnership with L&D

? Create career advancement pathways for culinary team members

? Mentor and coach HOH restaurant leaders and Shift Leaders

50% travel required for multi-unit oversight

What you'll bring to the table:

? 10+ years progressive culinary leadership experience

? 5+ years director-level or equivalent experience leading large kitchen teams

? Multi-unit restaurant management experience

? Bilingual Spanish preferred, but not required

? Servesafe certified or the ability to become Servesafe certified in the first 30 days of employment

? Strong financial acumen and P&L management experience

? Experience with plant-based cuisine (a plus, but not required)

? Strong strategic and operational planning capabilities

? Strong problem-solving and decision-making abilities

? Excellent communication and interpersonal skills

? Ability to work in fast-paced, dynamic environments

What they offer:

? Bonus structure

? Medical, Dental & Life insurance

? 401K

? Opportunities to grow and develop your career with our ever-growing company

? Tuition and Professional Certification Program Assistance

? Pet Insurance available for all employees

? ClassPass Wellness/Fitness Program provided