Task Force Culinary Director

Schulte Hospitality Group; Louisville (KY); On-site; USD 110,000 - 140,000; Full time

Job summary

Schulte Hospitality Group is seeking a Culinary Task Force leader to provide on-site culinary guidance across multiple properties. The role ensures consistency in food quality, kitchen execution, and brand standards while supporting transitions, openings, and training rollouts.

The position requires 5–7 years of progressive culinary leadership and experience in high-volume or multi-unit environments. Travel and flexible deployments are expected, with strong collaboration across corporate and

Qualifications

• Culinary degree or equivalent formal culinary training preferred.
• Minimum 5-7 years of progressive culinary leadership experience, including Executive Chef-level roles.
• Experience in multi-unit, high-volume, or hotel/restaurant group environments strongly preferred.
• Experience in task force, transitional leadership, or new opening environments is a plus.

Responsibilities

• Provide on-site culinary leadership during transitions, new openings, or when properties are without a permanent culinary leader.
• Uphold and implement brand standards, recipes, menu presentations, and operational SOPs.
• Execute training programs for culinary teams, ensuring knowledge transfer, consistency, and operational excellence.
• Lead or support kitchen operations including prep, service, inventory, and ordering during deployments.
• Collaborate with property leadership and corporate teams to identify and resolve operational challenges.
• Ensure compliance with food safety and sanitation regulations (e.g., HACCP, ServSafe).
• Support corporate initiatives such as menu rollouts, culinary audits, or seasonal updates.
• Identify culinary talent at the property level and support the onboarding and development of new culinary leaders.
• Complete post-deployment reporting and performance assessments.

Skills

Culinary leadership

Brand standards

Training programs

Kitchen operations

Team leadership

Communication

Time management

Travel flexibility

Education

Culinary degree

Tools

Inventory systems

Ordering platforms

Job description

The Culinary Task Force team member is a corporate-level leader responsible for supporting and executing culinary operations across multiple properties and concepts. This role provides critical interim leadership during transitions, openings, training rollouts, and operational gaps. The Culinary Task Force ensures consistency in food quality, kitchen execution, and brand standards while collaborating with property teams to drive performance and uphold the company's culinary vision.

Key Responsibilities:

• Provide on-site culinary leadership during transitions, new openings, or when properties are without a permanent culinary leader.
• Uphold and implement brand standards, recipes, menu presentations, and operational SOPs.
• Execute training programs for culinary teams, ensuring knowledge transfer, consistency, and operational excellence.
• Lead or support kitchen operations including prep, service, inventory, and ordering during deployments.
• Collaborate with property leadership and corporate teams to identify and resolve operational challenges.
• Ensure compliance with food safety and sanitation regulations (e.g., HACCP, ServSafe).
• Support corporate initiatives such as menu rollouts, culinary audits, or seasonal updates.
• Identify culinary talent at the property level and support the onboarding and development of new culinary leaders.
• Complete post-deployment reporting and performance assessments.

Education & Experience Requirements:

• Culinary degree or equivalent formal culinary training preferred.
• Minimum 5-7 years of progressive culinary leadership experience, including Executive Chef-level roles.
• Prior experience in multi-unit, high-volume, or hotel/restaurant group environments strongly preferred.
• Experience in task force, transitional leadership, or new opening environments is a plus.

Knowledge, Skills & Abilities:

• Strong culinary fundamentals and a deep understanding of diverse cuisines, techniques, and kitchen systems.
• Ability to lead teams with professionalism, urgency, and adaptability in fast-paced or ambiguous environments.
• Excellent communication and interpersonal skills; able to collaborate across departments and levels.
• High level of organization, time management, and attention to detail.
• Willingness and ability to travel frequently (sometimes with short notice), with flexibility for extended stays.
• Proficient in inventory systems, ordering platforms, and standard kitchen management tools.
• Strong understanding of cost controls, food and labor metrics, and kitchen financial perfor

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