Culinary Director - Multi-Concept Leader (DFW)

One Haus; United States; On-site; USD 150,000 - 230,000; Full time

Job summary

One Haus is seeking a Culinary Director to lead strategy and hands‑on execution across its growing, chef‑driven portfolio in Texas. The role requires overseeing multiple restaurant concepts, preserving each concept’s identity while driving consistency, accountability and financial performance.

The ideal candidate will balance culinary creativity with commercial viability and will mentor and develop senior culinary leaders while partnering with operations to optimize food cost, labor and

Qualifications

• Significant senior‑level culinary leadership experience within respected, chef‑driven restaurant or hospitality groups.
• Multi‑unit and/or multi‑concept culinary oversight experience.
• Proven success recruiting, mentoring and developing Executive Chefs and culinary teams.
• Strong understanding of food cost, labor, purchasing, inventory and restaurant profitability.
• Extensive menu development, recipe costing and menu engineering experience.
• Experience supporting new restaurant openings and organizational growth.
• Ability to develop scalable systems and standards without creating an overly corporate culinary environment.
• Broad culinary range and experience across concepts and service levels.
• Strong financial and operational acumen paired with culinary creativity.

Responsibilities

• Provide culinary leadership and direction across a diverse portfolio of restaurant concepts.
• Maintain and elevate standards for food quality, flavor, presentation, consistency and execution.
• Develop and evolve menus, seasonal offerings, recipes and culinary programming while preserving the identity of each concept.
• Balance culinary creativity with commercial viability and restaurant profitability.
• Partner with operations leadership on food cost, labor, purchasing, waste, portion control and kitchen performance.
• Analyze culinary and operational performance to improve execution and financial results.
• Develop recipes, specifications, training tools and systems for consistency across locations.
• Recruit, mentor and develop Executive Chefs and culinary leaders.
• Identify and develop next generation of culinary leadership as the company grows.
• Build a strong culinary culture centered on accountability, mentorship, creativity and hospitality.
• Collaborate with vendors on quality, pricing, availability and sourcing.
• Regularly visit restaurants to assess execution, coach teams and ensure follow‑through.
• Support new openings and establish culinary systems and standards for future concepts.
• Work with ownership on culinary strategy, concept development and growth.

Skills

Senior-level leadership

Multi-concept oversight

Menu development

Food cost & P&L

Team mentoring

Operational excellence

Job description

One Haus is seeking a Culinary Director to lead strategy and hands‑on execution across its growing, chef‑driven portfolio in Texas. The role requires overseeing multiple restaurant concepts, preserving each concept’s identity while driving consistency, accountability and financial performance.

The ideal candidate will balance culinary creativity with commercial viability and will mentor and develop senior culinary leaders while partnering with operations to optimize food cost, labor and