Culinary Director

The Culinary Director for this Michelin-level restaurant group must define and uphold the group's culinary vision, manage multiple kitchens, develop menus and seasonal dishes, ensure stringent quality control, train and mentor staff, oversee budgets and cost management, and drive innovation to maintain Michelin-standard consistency across all concepts. This senior leadership role requires strategic thinking, extensive experience in high-end culinary environments, and exceptional leadership to consistently deliver world-class dining experiences.

Key Responsibilities

• Culinary Vision & Concept Development: Create and maintain a cohesive culinary vision across all brands, develop new menu concepts, and design seasonal offerings that align with the group's identity.
• Quality & Consistency: Establish and enforce rigorous standards for food quality, preparation, presentation, and service to ensure Michelin-level consistency across all locations.
• Kitchen Management & Oversight: Provide hands-on leadership and oversight for food production and service standards, including supply management and inventory control, across multiple kitchens.
• Staff Training & Development: Design and implement training programs, mentor executive and sous chefs, and foster professional growth to build a high-caliber culinary team.
• Budgeting & Financial Management: Oversee kitchen budgets, manage food and labor costs, and conduct financial analyses to ensure profitability.
• Menu Engineering & Sourcing: Modify existing menus or create new ones, estimate food requirements, and work with owners to approve menu changes and supplier agreements.
• Innovation & Trend Analysis: Stay informed about market trends and culinary innovations to identify opportunities for growth and new concept development within the restaurant group.
• Brand Alignment: Ensure culinary operations consistently align with the overall business objectives, brand identity, and the overarching brand story of the restaurant group.

Key Qualifications

• Extensive Experience: Proven experience in high-end and Michelin-starred kitchens, often including roles as an executive chef or in multi-unit operations.
• Leadership Skills: Exceptional leadership, communication, and team management abilities to inspire and motivate kitchen staff.
• Strategic Thinking: The ability to think at a strategic level, designing systems and standards that scale across multiple locations and brands.
• Financial Acumen: A strong understanding of financial management, including budgeting, cost analysis, and inventory control.
• Culinary Expertise: A deep knowledge of culinary techniques, ingredients, and international cuisines, coupled with an appreciation for world-class dining experiences.
• Operational Skills: Proficient in maintaining the highest standards of food safety, sanitation, and kitchen organization.