Remote Director of Culinary Operations

Expert VA LLC; United States; Remote; USD 1,600 - 1,800; Full time

Job summary

Zohorecruit is seeking a Director of Culinary Operations & Food Systems for a fully remote leadership role. You will oversee culinary operations across multiple locations and concepts, focusing on standards, systems, and profitability while directing on-site Head Chefs.

You will diagnose product and quality issues, build recipes and production standards, implement food-safety and traceability, and drive cost controls using data, technology, and AI to maintain consistency as the business

Qualifications

• 10+ years of progressive culinary leadership experience.
• Experience leading multi-location or complex F&B operations.
• Strong culinary systems development and standardization.
• Knowledge of food safety, quality control, and training.
• Ability to lead remotely via on-site leaders.
• Excellent data, tech, and communication skills.

Responsibilities

• Lead culinary ops across multiple locations, concepts, and teams.
• Assess products, recipes, suppliers, and processes using data and remote evidence.
• Diagnose and fix taste, quality, and food-safety issues.
• Ensure standards are executed consistently through on-site leaders.
• Build recipes, specs, production standards with clear tolerances.
• Standardize systems across restaurants, central kitchen, bakery, catering.
• Lead menu engineering to improve or remove underperforming items.
• Establish food-safety, quality, and traceability systems.
• Build training and succession systems for culinary teams.
• Own cost, yield, waste, consistency, and margin drivers.
• Use tech, data, and AI to improve decisions and control.
• Preserve knowledge and continuity despite turnover.

Skills

Remote leadership

Data-driven decisions

AI tools usage

Food systems management

Cost management

Cross-location leadership

Job description

Zohorecruit is seeking a Director of Culinary Operations & Food Systems for a fully remote leadership role. You will oversee culinary operations across multiple locations and concepts, focusing on standards, systems, and profitability while directing on-site Head Chefs.

You will diagnose product and quality issues, build recipes and production standards, implement food-safety and traceability, and drive cost controls using data, technology, and AI to maintain consistency as the business