Culinary Director: Multi-Concept Growth Leader

One Haus; Dallas (TX); On-site; USD 150,000 - 230,000; Full time

Job summary

One Haus in Texas leads a growth-focused, chef-driven hospitality group and seeks a Culinary Director to shape culinary strategy across a diverse portfolio of concepts, safeguarding each concept's identity while elevating quality and consistency.

The role requires hands-on leadership, strong food cost and labor management, menu development, and collaboration with ownership and operations to drive profitability and scalable systems as the portfolio expands.

Qualifications

• Significant senior-level culinary leadership across multiple restaurants or concepts.
• Experience in chef-driven organizations with strong P&L awareness.
• Proven ability to recruit, mentor and develop Executive Chefs.
• Deep understanding of food cost, labor, purchasing and inventory.
• Extensive menu development, recipe costing and menu engineering.

Responsibilities

• Provide culinary leadership across a diverse portfolio of concepts.
• Maintain and elevate standards for quality, flavor, and execution.
• Develop menus and programming while preserving concept identity.
• Balance creativity with commercial viability and profitability.
• Partner with operations on cost, purchasing, waste and kitchen performance.
• Analyze performance to improve execution and financial results.
• Develop recipes, training tools, and systems for consistency.
• Recruit and mentor culinary leaders across the organization.
• Support new openings and future growth with culinary systems.
• Collaborate on strategy, concept development and growth.

Skills

Senior-level leadership

Multi-unit oversight

Executive chef mentorship

Food cost & labor

Menu engineering

New openings & growth

Systems & standards

Communication

Hands-on leadership

Job description

One Haus in Texas leads a growth-focused, chef-driven hospitality group and seeks a Culinary Director to shape culinary strategy across a diverse portfolio of concepts, safeguarding each concept's identity while elevating quality and consistency.

The role requires hands-on leadership, strong food cost and labor management, menu development, and collaboration with ownership and operations to drive profitability and scalable systems as the portfolio expands.