Culinary Director

Motek Florida; Miami Beach (FL); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Competitive salary

Weekly wages

401k savings plans

Medical, dental and vision insurance

Paid time off

Employee discounts

Job summary

Motek Florida seeks a seasoned Culinary Director to lead all kitchen operations, shaping menu direction, quality standards, and strategic culinary execution across locations.

You will mentor executive chefs, manage food costs, and collaborate with ownership to drive profitability while upholding Mediterranean culinary excellence.

Qualifications

• Seven years of progressive culinary leadership experience, including multi-unit or high-volume kitchen oversight.
• Culinary degree or extensive formal culinary training required.
• Strong financial acumen with food cost management and P&L accountability.
• Deep knowledge of food safety, sanitation, and health department regulations.
• Ability to lead, mentor, and hold culinary teams accountable across stations/locations.
• Excellent organizational skills in a fast-paced environment.
• Strong communication and collaborative leadership style.
• Bilingual proficiency is a plus.

Responsibilities

• Lead refinement and rollout of menus, recipes, and seasonal offerings.
• Set and enforce standards for quality, consistency, presentation, and portions.
• Oversee Executive Chefs and kitchen leadership; provide mentorship.
• Partner with Operations and ownership on food cost management and vendor relationships.
• Ensure compliance with food safety, sanitation, and health regulations.
• Drive kitchen efficiency through labor planning and staffing structure.
• Lead recruitment, training, and development of culinary talent.
• Analyze food costs, waste, and guest feedback for improvements.
• Support new location openings, including kitchen setup and team training.
• Serve as key culinary liaison between kitchen teams and leadership.

Skills

Culinary leadership

Menu development

Food cost management

P&L accountability

Food safety knowledge

Team mentorship

Operations coordination

Vendor relationships

Communication

Bilingual ability

Education

Culinary degree

Job description

Description

Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued guests. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate individuals to join our team.

Position Overview:

As Culinary Director, you will provide strategic and hands-on leadership over all operations in New York, shaping the kitchen's vision, standards, and execution. This role oversees menu refinement, recipe consistency, and kitchen leadership across all stations, while partnering with senior leadership to ensure the culinary program reflects Motek's commitment to authentic Mediterranean flavor and quality.

Responsibilities:

• Lead the refinement and rollout of menus, recipes, and seasonal offerings.
• Set and enforce standards for food quality, consistency, presentation, and portioning across all stations.
• Oversee Executive Chefs and kitchen leadership, providing mentorship and accountability.
• Partner with Operations and ownership on food cost management, purchasing strategy, and vendor relationships.
• Ensure compliance with food safety, sanitation, and health department regulations across the kitchen.
• Drive kitchen efficiency through labor planning, staffing structure, and productivity goals.
• Lead recruitment, training, and development of culinary talent.
• Analyze food costs, waste, and guest feedback to identify opportunities for improvement.
• Support new location openings, including kitchen setup, menu rollout, and team training.
• Serve as the key culinary point of contact between kitchen teams and executive leadership.

Benefits:

• Competitive salary.
• Wages paid weekly.
• Growth opportunity.
• 401k savings plans.
• Medical, dental and vision insurance.
• Paid time off.
• Employee discounts.

Requirements

• Minimum of seven (7) years of progressive culinary leadership experience, including multi-unit or high-volume kitchen oversight; Mediterranean cuisine experience strongly preferred.
• Culinary degree or extensive formal culinary training required.
• Strong financial acumen, including experience with food cost management and P&L accountability.
• Deep knowledge of food safety, sanitation, and health department regulations.
• Ability to lead, mentor, and hold culinary teams accountable across multiple stations and locations.
• Excellent organizational skills with the ability to manage competing priorities in a fast-paced environment.
• Strong communicator with a collaborative, team-oriented leadership style.
• Bilingual proficiency is a plus.