Corporate Culinary Director

estiatorio Milos is Actively seeking a skilled and enthusiastic Corporate Culinary Director to join our team!

THE BRAND

Since the first estiatorio Milos was founded in Montreal in 1979, our refined gastronomy has transcended the globe and acquired passionate fans in all our locations. With over 12 locations and concepts both locally and internationally, the group continues to grow while striving towards excellence. We rely on the support of our team members to contribute to our worldwide operations. The Milos experience is about far more than an exquisite meal. It encompasses the time-honored virtue of hospitality or, to put it in Greek, philoxenia.

POSITION SUMMARY

The Corporate Culinary Director is a unique opportunity to work side-by-side with the Chef Proprietor & Founder to learn about the Brand’s identity, values and vision. This role will lead and support culinary operations across its international portfolio to preserve the brand’s legacy, uphold exacting culinary standards, and support growth through mentorship, innovation, and execution. The Corporate Culinary Director will travel extensively across the U.S., Canada, and Mexico to oversee consistency and excellence in all kitchens and new openings. 

ESSENTIAL JOB RESPONSIBILITIES

• Mentee and partner directly with our Chef Proprietor & Founder to learn, secure and safeguard the Brand’s culinary identity, vision and values.
• Hands-on approach, cooking regularly - learning existing recipes, tasting and developing new concepts.
• Manage vendor relationships and sourcing guidelines to get the best product that supports consistency and sustainability.
• Play a central role in new restaurant launches including kitchen layout, equipment planning, hiring, and culinary rollout.
• Serve as the brand’s culinary ambassador during expansion and upcoming openings.
• Collaborate on existing and new recipes; support menu development for new openings.
• Travel extensively, both locally and internationally, to oversee consistency and excellence in all kitchens and new openings.
• Perform due diligence by utilizing strategy and excellent judgment in order to ensure the company gets the best possible product.
• Create and develop strategies to ensure the highest quality guest experience.
• Provide leadership and operational support to culinary teams across all locations.
• Standardize and implement core menus, recipes, and plating guidelines while honoring regional nuances.
• Conduct regular site visits to monitor kitchen execution, service standards, and team performance.
• Develop culinary training systems to onboard and elevate kitchen leaders and brigade staff.
• Implement Standard Operating Procedures (SOPs) and ensure adherence to brand standards for quality, sourcing, and presentation.
• Oversee food safety and compliance across all jurisdictions.
• Lead performance evaluations and coaching for culinary teams globally.
• Partner on Research & Development (R&D) initiatives that reflect seasonal ingredients and evolving guest expectations while remaining rooted in the brand’s heritage.
• Partner with Operations, HR, Finance, and Marketing teams on initiatives involving training, cost controls, and guest experience.
• Participate in brand storytelling and media opportunities tied to food philosophy and product.
• Any other tasks as assigned by immediate supervisor.

KNOWLEDGE, EXPERIENCE AND SKILLS

• 7+ years of progressive culinary leadership across fine dining, luxury, or globally scaled restaurant groups.
• Strong knowledge of Mediterranean cuisine and seafood-driven kitchens preferred.
• Deep respect for culinary tradition with the creativity to evolve menus and systems.
• A genuine love and passion for cooking and culinary development.
• Strong understanding of a high-quality guest experience.
• Ability to travel extensively and at a moment's notice.
• Keen to acquire new skills, eager to learn and grow.
• Experience managing multi-unit kitchen operations and Executive Chefs in diverse regions.
• Bilingual or multilingual (French or Spanish a strong asset).
• Ability to communicate effectively and eloquently, both verbal and written, collaboration skills with a demonstrated high degree of emotional intelligence to manage and lead a diverse team.
• Must support and promote a culture of inclusiveness, respect, and a positive employee experience. 
• Results-oriented and able to drive the process of converting an idea into production.
• Professional demeanor, polished appearance with the ability to exceed guest's expectations. 
• Ability to work in a dynamic environment.
• Ability to work both independently and in a team environment.
• Strong work ethic and customer-focused approach.
• Ability to work a flexible schedule including days, nights, weekends, and holidays. 
• Must be passionate, entrepreneurial, and dedicated to success. 

PHYSICAL REQUIREMENTS

• Ability to perform essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards.
• Must be able to lift and carry up to 50 lbs at times.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the work area and property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly
• Prolonged periods standing or sitting at a desk and working on a computer.

COMPENSATION

The base pay range for this position is between $190,000-250,000 per annum. The determination of what a specific employee in this job classification is paid depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

estiatorio Milos is an Equal Opportunity Employer.