Culinary Director: Menu Innovation & Multi-Unit Leadership

Miskiri Hospitality Group; Cleveland (OH); On-site; USD 150,000 - 230,000; Full time

Job summary

Miskiri Hospitality Group seeks a Director of Culinary to lead strategic vision, menu development, and BOH operations across all restaurant locations. You will drive culinary innovation, set SOPs, and ensure profitable kitchen performance while mentoring senior chefs and upholding food safety standards.

This role requires frequent travel to openings and audits, a strong background in cost control, and experience managing remote culinary teams.

Qualifications

• Minimum 5 years in a multi-unit culinary leadership role.
• Degree in Culinary Arts or Culinary Management preferred.
• Strong financial acumen with food cost and inventory systems.
• Proven ability to lead remote culinary teams across locations.
• ServSafe Manager and ServSafe Allergens certifications required.

Responsibilities

• Develop and test innovative menus aligned with brand identity and trends.
• Standardize recipes with detailed, scalable manuals and plating guides.
• Audit theoretical food costs to hit target margins via pricing and ingredients.
• Manage R&D for seasonal menus and limited-time offers.
• Source ingredients and negotiate national or regional pricing contracts.
• Oversee BOH inventory, track waste, and prevent theft.
• Develop and enforce kitchen SOPs and health & safety compliance.
• Train and mentor Executive Chefs and Head Chefs; drive retention and culture.

Skills

Leadership

Financial acumen

Travel readiness

Education

Culinary degree

Tools

Inventory software

Job description

Miskiri Hospitality Group seeks a Director of Culinary to lead strategic vision, menu development, and BOH operations across all restaurant locations. You will drive culinary innovation, set SOPs, and ensure profitable kitchen performance while mentoring senior chefs and upholding food safety standards.

This role requires frequent travel to openings and audits, a strong background in cost control, and experience managing remote culinary teams.