Culinary Director: Multi-Unit Menu & Ops Leader

Miskiri Hospitality Group; Gaithersburg (MD); On-site; USD 120,000 - 180,000; Full time

Job summary

Miskiri Hospitality Group seeks a Director of Culinary to guide strategic vision, menu development, and back-of-house operations for all locations. Lead culinary innovation, enforce food safety, and ensure brand-wide profitability and quality.

You will mentor kitchen leadership, drive SOPs, seasonal rollouts, and vendor negotiations while managing remote teams across sites. Requires 5+ years in senior culinary roles and ServSafe certifications; travel up to 50-75% may be involved.

Qualifications

• 5+ years in senior culinary leadership (multi-unit/corporate)
• Experience overseeing BOH operations across locations
• Strong financial acumen with food costs and inventories
• Proven ability to train and lead remote teams
• ServSafe Manager and ServSafe Allergens certifications required
• Willingness to travel up to 50-75% for audits and openings

Responsibilities

• Design, test, and implement innovative menus aligned with brand and trends
• Create detailed, scalable recipe manuals with plating guides
• Audit food costs to hit target margins through pricing and ingredients
• Manage R&D for seasonal rollouts and limited-time offerings
• Source and negotiate pricing contracts with national/regional vendors
• Oversee inventory systems to minimize waste and prevent theft
• Develop uniform kitchen SOPs for prep, line, and closing
• Ensure FDA Food Code, local health department, and OSHA compliance
• Assist with kitchen layouts, equipment procurement, and workflow
• Recruit, onboard, and mentor Executive and Head Chefs across locations
• Conduct hands-on training for new menus and systems
• Evaluate performance and develop career paths for culinary leaders
• Foster a collaborative, high-energy kitchen culture

Skills

Leadership

Food Safety

Menu Development

Cost Control

Vendor Relations

Education

Degree in Culinary Arts or Culinary Management

Job description

Miskiri Hospitality Group seeks a Director of Culinary to guide strategic vision, menu development, and back-of-house operations for all locations. Lead culinary innovation, enforce food safety, and ensure brand-wide profitability and quality.

You will mentor kitchen leadership, drive SOPs, seasonal rollouts, and vendor negotiations while managing remote teams across sites. Requires 5+ years in senior culinary roles and ServSafe certifications; travel up to 50-75% may be involved.