Director of Culinary

Goodwin Recruiting; Dallas (TX); Sur place; USD 140 000 - 200 000; Plein temps

Résumé du poste

Goodwin Recruiting is seeking a Director of Culinary to lead culinary innovation, kitchen operations, and financial performance for a growing chef-driven restaurant group. This hands-on executive role requires a creative, business-minded chef who thrives in multi-unit kitchens and can translate culinary ideas into measurable revenue.

You will set strategy across locations, develop R&D and seasonal menus, manage costs, mentor Executive Chefs, and partner with operations, marketing, and training

Qualifications

• 8+ years of senior culinary leadership at Executive Chef level in a multi-unit restaurant environment.
• Proven P&L accountability, including food cost, BOH labor, and kitchen operating budgets.
• Strong culinary R&D, menu development, and recipe standardization experience.
• Direct experience with new restaurant openings, capital budgets, equipment, and operating supplies.
• Demonstrated success developing profitable culinary events and special dining experiences.
• Experience negotiating vendor contracts and managing purchasing across multiple locations.
• Proven ability to develop Executive Chefs and build high-performing culinary teams.
• Strong financial acumen, organizational skills, and executive-level communication.
• Comfortable working hands-on in restaurant kitchens.
• Ability to travel approximately 20-25%.
• Formal culinary education preferred; equivalent professional experience considered.

Responsabilités

• Lead culinary strategy, menu innovation, and quality standards across multiple restaurant locations.
• Develop structured R&D programs, seasonal menus, recipe specifications, and menu engineering initiatives.
• Create revenue-generating culinary experiences, including wine dinners, special events, and seasonal programming.
• Oversee food costs, back-of-house labor, inventory, purchasing, and kitchen operating budgets.
• Manage kitchen equipment, smallwares, and operating-supplies budgets for new restaurant openings.
• Negotiate vendor contracts, establish product specifications, and improve purchasing efficiencies.
• Recruit, train, coach, and develop Executive Chefs and culinary leadership teams.
• Partner with executive leadership, operations, marketing, and training teams.
• Maintain a hands-on presence in restaurant kitchens while supporting company-wide growth.

Connaissances

Executive leadership

P&L accountability

Menu development

R&D programs

Vendor management

Team development

Travel readiness

Formation

Culinary education

Description du poste

We are seeking an accomplished Director of Culinary to lead culinary innovation, kitchen operations, and financial performance for a growing, chef-driven restaurant group. This is a hands-on executive leadership opportunity for a creative, business-minded chef who thrives in restaurant kitchens, develops exceptional culinary teams, and understands how to translate culinary innovation into measurable revenue and profitability.

Responsibilities

• Lead culinary strategy, menu innovation, and quality standards across multiple restaurant locations.
• Develop structured R&D programs, seasonal menus, recipe specifications, and menu engineering initiatives.
• Create revenue-generating culinary experiences, including wine dinners, special events, and seasonal programming.
• Oversee food costs, back-of-house labor, inventory, purchasing, and kitchen operating budgets.
• Manage kitchen equipment, smallwares, and operating-supplies budgets for new restaurant openings.
• Negotiate vendor contracts, establish product specifications, and improve purchasing efficiencies.
• Recruit, train, coach, and develop Executive Chefs and culinary leadership teams.
• Partner with executive leadership, operations, marketing, and training teams.
• Maintain a hands-on presence in restaurant kitchens while supporting company-wide growth.

Qualifications

• 8+ years of senior culinary leadership experience at Executive Chef level or above within a multi-unit restaurant environment.
• Proven P&L accountability, including food cost, BOH labor, and kitchen operating budgets.
• Strong culinary R&D, menu development, and recipe standardization experience.
• Direct experience with new restaurant opening capital budgets, equipment, and operating supplies.
• Demonstrated success developing profitable culinary events and special dining experiences.
• Experience negotiating vendor contracts and managing purchasing across multiple locations.
• Proven ability to develop Executive Chefs and build high-performing culinary teams.
• Strong financial acumen, organizational skills, and executive-level communication.
• Comfortable working hands-on in restaurant kitchens.
• Ability to travel approximately 20-25%.
• Formal culinary education preferred; equivalent professional experience considered.

What Makes This Opportunity Unique

• Executive leadership role with significant culinary influence.
• Opportunity to shape culinary innovation within a growing restaurant organization.
• Direct involvement in new restaurant openings and expansion.
• Ability to mentor and develop Executive Chefs across multiple locations.
• Hands-on restaurant leadership rather than a traditional corporate office role.

JOB ID: 182431#post

Darryl Downs