As the Director of Culinary Operations, you will play a pivotal role in driving culinary excellence and innovation while contributing to the growth and scalability of our brand. Reporting to the VP of Operations, this position encompasses oversight of culinary operations, new business development, and the strategic expansion of Company's footprint. Your leadership will guide menu programming, operational systems, and cross-functional initiatives, ensuring alignment with the company’s strategic objectives, financial goals, and brand identity. 

Roles and Responsibilities

• Culinary Operations Leadership: Develop and oversee culinary systems and standards for Restaurant Brand at its new location, in coordination with its flagship restaurant, butcher shops, and other venues, ensuring consistency and quality.
• Menu and Product Development: Drive innovation in menu programming, prepared foods, and value-added product lines to align with market trends and business goals.
• Catering Business and Private Events Oversight: Develop and oversee catering business and private events from a culinary perspective.
• Operational Efficiency: Manage procurement, inventory, and cost controls to achieve financial targets, including profitability and cash flow metrics.
• Team Development: Hire, train, and mentor culinary teams to foster excellence and align with Company’s culture and values.
• Cross-Functional Collaboration: Work closely with butchery, wine, and marketing teams to support cohesive branding, product promotion, and community engagement.
• Brand Identity and Community Impact: Maintain and enhance Company’s cultural and community presence through innovative culinary offerings and strategic partnerships.
• KPI Development: Establish and track performance metrics that inform operational improvements and support replication of successful business models.

Reports to: Owner/CEO & VP Ops 

Qualifications

• Experience: 5+ years in a senior culinary management role, preferably with experience in manufacturing, multi-unit operations, and scaling new concepts.
• Strategic Vision: Demonstrated ability to lead culinary innovation and operational strategy in a growing organization.
• Technical Skills: Expertise in cost controls, budgeting, inventory management, and culinary systems development.
• Leadership: Strong ability to inspire, lead, and develop high-performing teams.
• Communication: Proficient in cross-departmental collaboration and effective communication with diverse stakeholders.
• Passion for Excellence: Commitment to maintaining the highest standards in culinary quality and hospitality.
• Regulatory Knowledge: Adherence to food safety, health department regulations, and workplace safety standards.