Culinary Director: Menu Innovation & Multi-Unit Leadership

Miskiri Hospitality Group; Washington (District of Columbia); On-site; USD 150,000 - 230,000; Full time

Job summary

Miskiri Hospitality Group seeks a Director of Culinary to guide the strategic vision, menu development, and BOH operations across all restaurant locations. You will lead culinary innovation, establish SOPs, and ensure profitability while maintaining high food quality.

The role requires mentoring Executive Chefs, enforcing food safety protocols (ServSafe), and traveling to sites for audits and openings. Remote work is not indicated, and a strong nationwide operational presence is expected.

Qualifications

• Minimum 5 years in a senior culinary leadership role across multiple locations.
• Degree in Culinary Arts or Culinary Management preferred; equivalent experience accepted.
• Strong financial acumen in food cost, yield analysis, and inventory control.

Responsibilities

• Oversee strategic vision and menu development for all restaurant locations.
• Set SOPs, ensure food safety, and standardize quality across the brand.
• Lead kitchen leadership, mentor Executive/Head Chefs, and drive training.
• Manage audits, trials, and R&D for new menu rollouts and openings.

Skills

Leadership

Multi-unit management

Menu development

Food cost control

BOH operations

Training & mentorship

Food safety (ServSafe)

Education

Culinary Arts degree

Tools

BOH software

Inventory management tools

Job description

Miskiri Hospitality Group seeks a Director of Culinary to guide the strategic vision, menu development, and BOH operations across all restaurant locations. You will lead culinary innovation, establish SOPs, and ensure profitability while maintaining high food quality.

The role requires mentoring Executive Chefs, enforcing food safety protocols (ServSafe), and traveling to sites for audits and openings. Remote work is not indicated, and a strong nationwide operational presence is expected.