Culinary Director ( Menu Operations)

Goodwin Recruiting; Brandon (FL); Hybrid; USD 120,000 - 180,000; Full time

Benefits offered by this job

Health benefits

Paid time off

Tech package

WFH flexibility

Job summary

Goodwin Recruiting is seeking a hands-on Culinary Director (Menu Operations) to lead menu development across a growing multi-unit casual dining brand. You will be present across locations, collaborating with culinary and operations leaders to raise culinary standards and profitability.

The role emphasizes menu innovation, operational excellence, and strong leadership. Expect 40%–50% work-from-home flexibility while traveling to restaurants, vendors, and markets as needed.

Qualifications

• Bachelor's degree preferred in Culinary Arts, Hospitality Management, or related field.
• 10+ years of progressive culinary leadership experience, with at least 5 years in menu innovation in a multi-unit casual dining environment.
• Proven track record of developing and launching popular, profitable menu items at scale.
• Strong understanding of restaurant operations, food costs, and supply chain management.
• Excellent project management, organizational and communication skills.
• Proficiency in culinary software and Microsoft Office Suite.
• Ability to travel extensively to restaurant locations, vendors, and for market research.

Responsibilities

• Lead end-to-end process of menu item development from concept to rollout.
• Develop a pipeline of menu innovations balancing trends, guest favorites, and operational efficiencies.
• Collaborate with culinary and operations teams to ensure executability of new menu items.
• Conduct market research, competitive analysis, and trend forecasting to identify growth opportunities.
• Create and maintain back-of-house recipes and plate specifications for training and implementation.
• Source high-quality ingredients within cost targets and maintain quality control with procurement.
• Partner with Marketing on messaging and promotional strategies for new menu launches.
• Collaborate with Operations and Supply Chain for training materials, execution protocols, and ingredient forecasting.
• Present new concepts and align with leadership on strategic priorities.
• Develop menu execution timing protocols within the POS-KDS platform (Aloha).
• Monitor menu item performance and optimize based on data-driven insights.
• Manage inventory software and maintain accurate inventory control.

Skills

Leadership

Project management

Communication

Data-driven decisions

Travel readiness

Cost control

Education

Bachelor's degree in Culinary Arts or Hospitality Management

Tools

Culinary software

Microsoft Office Suite

Job description

Culinary Director (Menu Operations)

A respected and fast-growing full service restaurant group is seeking a hands-on culinary leader who excels at being present and engaged across multiple locations and collaborating with various leaders. This role offers a unique opportunity to develop and update menus across a thriving brand, enhance kitchen operations, and maintain the brand’s culinary identity.

Culinary Director Benefits & Compensation

• Competitive base salary with bonus based on company KPIs
• Generous health benefits
• Excellent paid time off and vacation time
• Tech package
• 40% to 50% work-from-home flexibility
• Opportunity to grow within a supportive and fast-expanding team

Culinary Director Requirements & Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred
• 10+ years of progressive culinary leadership experience, including at least 5 years in menu innovation or product development within a multi-unit casual dining environment
• Proven track record of developing and launching popular, profitable menu items at scale
• Strong understanding of restaurant operations, food costs, and supply chain management
• Excellent project management, organizational, and communication skills
• Proficiency in culinary software and Microsoft Office Suite
• Ability to travel extensively to restaurant locations, vendors, and for market research

Culinary Director Day-to-Day Responsibilities

• Lead the end-to-end process of menu item development, from concept to rollout
• Develop a pipeline of menu innovations balancing trends, guest favorites, and operational efficiencies
• Collaborate with culinary and operations teams to ensure the executability of new menu items
• Conduct market research, competitive analysis, and trend forecasting to identify growth opportunities
• Create and maintain back-of-house recipes and plate specifications for training and implementation
• Work with procurement to source high-quality ingredients within cost targets and maintain quality control
• Partner with Marketing on messaging and promotional strategies for new menu launches
• Collaborate with Operations and Supply Chain for training materials, execution protocols, and ingredient forecasting
• Present new concepts and align with leadership on strategic priorities
• Develop menu execution timing protocols within the POS-KDS platform (Aloha)
• Monitor menu item performance and optimize based on data-driven insights
• Manage inventory software and maintain accurate inventory control

This role is ideal for a culinary professional who values both creative development and operational excellence within a supportive, expanding restaurant organization.