Culinary Director: Visionary Menu & Kitchen Leadership

Bon Appétit Management Company; San Francisco (CA); On-site; USD 130,000 - 140,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

FSAs

Employee Assistance Program

Job summary

Bon Appetit Management Company is seeking a Culinary Director to lead the culinary vision across a high-volume, multi-unit environment. The role emphasizes hands-on leadership, menu innovation, quality, and guest experience through strong operating systems and compliance.

Responsibilities include coordinating with operations and marketing, developing menus, controlling costs, and mentoring culinary teams to ensure consistent performance across sites.

Qualifications

• Ten years of progressive culinary management in high-volume operations.
• Experience leading executive-level culinary teams.
• Strong knowledge of menu development, recipes, and cost controls.

Responsibilities

• Lead culinary operations across multiple outlets with high-quality food production and presentation.
• Develop and maintain recipes, menus, and production standards for cost control and guest satisfaction.
• Provide hands-on leadership, coaching, and staffing to ensure smooth operations in the director’s absence.
• Collaborate with operations, marketing, purchasing, and regional culinary teams on new programs and events.
• Oversee food cost, inventory, purchasing standards, labor planning, and operational reporting.

Skills

Culinary leadership

Executive chef leadership

Menu development

Food safety/HACCP

Budget/P&L

Staff training

Operations management

Education

Culinary/Hospitality degree

Tools

Microsoft Office

Job description

Bon Appetit Management Company is seeking a Culinary Director to lead the culinary vision across a high-volume, multi-unit environment. The role emphasizes hands-on leadership, menu innovation, quality, and guest experience through strong operating systems and compliance.

Responsibilities include coordinating with operations and marketing, developing menus, controlling costs, and mentoring culinary teams to ensure consistent performance across sites.