Culinary Director – Multi-Unit Operations

Location: New York, NY

Compensation: up to 170K

About the Role:

A high-profile hospitality group is seeking a dynamic, visionary Culinary Director to oversee culinary operations across multiple locations, including upscale steakhouse concepts and kosher dining experiences. This individual will play a critical role in shaping the culinary identity, leading and mentoring executive-level kitchen teams, standardizing operational systems, and driving both culinary innovation and consistency at scale.

The ideal candidate is an experienced, forward-thinking leader with a strong background in multi-unit kitchen management, luxury or fine-dining concepts, and the ability to execute with precision in high-volume environments.

Key Responsibilities:

• Culinary Leadership:
• Oversee all culinary operations across multiple restaurant locations, ensuring alignment with brand standards and overall business goals.
• Lead and mentor Executive Chefs and their teams to achieve excellence in quality, execution, and team culture.
• Operational Oversight:
• Develop and implement standardized operating procedures, food safety protocols, and cost-control measures.
• Monitor food, labor, and inventory systems, ensuring adherence to budgets and margins across all locations.
• Menu Development & Innovation:
• Work closely with culinary teams to develop seasonal menus, special features, and concept-specific offerings.
• Champion creativity while maintaining consistency and quality across units.
• Vendor & Supply Chain Management:
• Establish vendor relationships and sourcing strategies that support kosher compliance and premium ingredient standards.
• Maintain control over food costing and sourcing across all outlets.
• Training & Development:
• Design and deliver ongoing culinary training and mentorship programs for BOH leadership and hourly staff.
• Uphold a culture of accountability, growth, and high standards across the organization.
• Administrative Excellence:
• Provide weekly, monthly, and quarterly reporting on culinary performance and KPIs.
• Collaborate with Finance, HR, and Operations to align culinary goals with broader company initiatives.

Requirements:

• Proven experience overseeing multi-unit high-volume culinary operations (restaurant group or hospitality group experience preferred).
• Strong background in upscale steakhouse or fine-dining environments; kosher experience is a major plus.
• Exceptional leadership and communication skills.
• Strong financial acumen and experience managing food/labor cost performance.
• Familiarity with kosher kitchen procedures, sourcing, and equipment strongly preferred.