Director of Culinary

Miskiri Hospitality Group; Washington (District of Columbia); On-site; USD 150,000 - 230,000; Full time

Job summary

Miskiri Hospitality Group seeks a Director of Culinary to guide the strategic vision, menu development, and BOH operations across all restaurant locations. You will lead culinary innovation, establish SOPs, and ensure profitability while maintaining high food quality.

The role requires mentoring Executive Chefs, enforcing food safety protocols (ServSafe), and traveling to sites for audits and openings. Remote work is not indicated, and a strong nationwide operational presence is expected.

Qualifications

• Minimum 5 years in a senior culinary leadership role across multiple locations.
• Degree in Culinary Arts or Culinary Management preferred; equivalent experience accepted.
• Strong financial acumen in food cost, yield analysis, and inventory control.

Responsibilities

• Oversee strategic vision and menu development for all restaurant locations.
• Set SOPs, ensure food safety, and standardize quality across the brand.
• Lead kitchen leadership, mentor Executive/Head Chefs, and drive training.
• Manage audits, trials, and R&D for new menu rollouts and openings.

Skills

Leadership

Multi-unit management

Menu development

Food cost control

BOH operations

Training & mentorship

Food safety (ServSafe)

Education

Culinary Arts degree

Tools

BOH software

Inventory management tools

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.