Director of Culinary

Miskiri Hospitality Group; Cleveland (OH); On-site; USD 150,000 - 230,000; Full time

Job summary

Miskiri Hospitality Group seeks a Director of Culinary to lead strategic vision, menu development, and BOH operations across all restaurant locations. You will drive culinary innovation, set SOPs, and ensure profitable kitchen performance while mentoring senior chefs and upholding food safety standards.

This role requires frequent travel to openings and audits, a strong background in cost control, and experience managing remote culinary teams.

Qualifications

• Minimum 5 years in a multi-unit culinary leadership role.
• Degree in Culinary Arts or Culinary Management preferred.
• Strong financial acumen with food cost and inventory systems.
• Proven ability to lead remote culinary teams across locations.
• ServSafe Manager and ServSafe Allergens certifications required.

Responsibilities

• Develop and test innovative menus aligned with brand identity and trends.
• Standardize recipes with detailed, scalable manuals and plating guides.
• Audit theoretical food costs to hit target margins via pricing and ingredients.
• Manage R&D for seasonal menus and limited-time offers.
• Source ingredients and negotiate national or regional pricing contracts.
• Oversee BOH inventory, track waste, and prevent theft.
• Develop and enforce kitchen SOPs and health & safety compliance.
• Train and mentor Executive Chefs and Head Chefs; drive retention and culture.

Skills

Leadership

Financial acumen

Travel readiness

Education

Culinary degree

Tools

Inventory software

Job description

Job Summary

The Director of Culinary oversees the strategic vision, menu development, and back-of-house (BOH) operations for all restaurant locations within our group. This role leads culinary innovation, establishes standard operating procedures, and ensures maximum kitchen profitability. The Director of Culinary mentors kitchen leadership, enforces strict food safety protocols, and maintains uniform food quality across the entire brand.[1,2,3]

Key Responsibilities

Culinary Innovation & Menu Engineering

• Menu Development:Design, test, and implement innovative menus that align with brand identity and food trends.
• Recipe Standardization:Create detailed, cross-utilizable, and scalable recipe manuals with precise plating guides.
• Pricing & Profitability:Audit theoretical food costs regularly to hit target margins through smart pricing and ingredient selection.
• Seasonal Rollouts:Manage the R&D pipeline for limited-time offers (LTOs) and seasonal menu updates.[1,2]

Supply Chain & Food Cost Control

• Vendor Selection:Source high-quality ingredients and negotiate national or regional pricing contracts with vendors.
• Inventory Management:Oversee BOH inventory systems to track waste, prevent theft, and optimize stock levels.
• Quality Assurance:Establish rigorous quality control standards for incoming raw products and finished dishes.

Operational Excellence & Compliance

• Kitchen SOPs:Develop and enforce uniform standard operating procedures for prep, line execution, and closing shifts.
• Health & Safety:Ensure every kitchen strictly adheres to FDA Food Code, local health department mandates, and OSHA guidelines.
• Kitchen Layouts:Assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings.

Talent Management & Training

• Chef Leadership:Recruit, onboard, and mentor Executive Chefs and Head Chefs across all locations.
• Training Programs:Conduct comprehensive hands-on training workshops for all new menu rollouts and culinary systems.
• Performance Management:Evaluate kitchen leadership performance and establish clear professional development paths.
• Culture:Foster a collaborative, professional, and high-energy kitchen environment to maximize retention.

Qualifications & Skills

• Experience:Minimum of 5 years as a Multi-Unit Executive Chef, Corporate Chef, or Culinary Director.
• Education:Degree in Culinary Arts or Culinary Management preferred. Equivalent professional experience required.
• Financial Acumen:Deep understanding of food cost metrics, yield analyses, and BOH inventory software.
• Leadership:Proven ability to manage, inspire, and train remote culinary teams across multiple locations.
• Certifications:Current ServSafe Manager and ServSafe Allergens certifications required.
• Travel:Willingness to travel frequently to various locations (up to 50-75% of the time) for audits and openings.[1,2,3]

Physical Demands & Work Environment

• Must be able to stand, walk, and work on hot kitchen lines for extended periods.
• Ability to safely lift and carry kitchen items weighing up to 50 pounds.
• Frequent exposure to sharp utensils, high heat, open flames, and cold storage units.