Director of Culinary Innovation & Multi-Unit Leadership

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

Job summary

Miskiri Hospitality Group is seeking a Director of Culinary to oversee strategic vision, menu development, and BOH operations for all restaurant locations. You will drive culinary innovation and establish SOPs to maximize profitability.

You will mentor kitchen leadership, enforce food safety protocols, and maintain consistent quality across the brand while traveling for openings and audits. This role demands at least 5 years in senior culinary leadership, a culinary degree or equivalent,

Qualifications

• Minimum 5 years in multi-unit executive culinary leadership.
• Degree in Culinary Arts or Culinary Management preferred; equivalent experience acceptable.
• Deep understanding of food cost metrics, yield analyses, and BOH software.
• Proven ability to lead remote culinary teams across locations.
• Current ServSafe Manager and ServSafe Allergens certifications required.
• Willingness to travel 50–75% for audits and openings.

Responsibilities

• Oversee strategic vision, menu development, and BOH operations across all locations.
• Drive culinary innovation and establish standard operating procedures.
• Lead menu engineering, pricing, and profitability analyses.
• Mentor kitchen leadership and enforce food safety protocols.
• Partner with vendors and manage national/regional pricing contracts.

Skills

Team Leadership

Menu Engineering

Food Safety Knowledge

Cost Control

Vendor Negotiation

Education

Culinary Arts Degree

Tools

Inventory Software

Food Costing Tools

Job description

Miskiri Hospitality Group is seeking a Director of Culinary to oversee strategic vision, menu development, and BOH operations for all restaurant locations. You will drive culinary innovation and establish SOPs to maximize profitability.

You will mentor kitchen leadership, enforce food safety protocols, and maintain consistent quality across the brand while traveling for openings and audits. This role demands at least 5 years in senior culinary leadership, a culinary degree or equivalent,