Culinary Director

Position Overview

CentricitiHR is conducting an executive search for an accomplished Culinary Director to provide strategic leadership and oversee culinary operations across restaurant, gourmet market, prepared foods, and catering divisions.

Reporting directly to the CEO, the Culinary Director will lead and develop Head Chefs, establish and maintain company-wide culinary standards, and drive excellence in food quality, operational performance, and financial results across multiple locations. This key leadership role will also oversee culinary planning and operational readiness for the company’s upcoming Boca Raton opening.

Key Responsibilities

Culinary Leadership & Quality Control

- Provide strategic and hands-on culinary leadership across restaurant kitchens, gourmet markets, prepared foods, and catering operations.

- Lead, mentor, and develop Head Chefs and culinary teams, ensuring consistent execution and accountability across locations.

- Direct menu development, signature dishes, seasonal offerings, and Italian culinary concepts.

- Oversee research and development, recipe development, standardized recipe cards, and menu implementation.

- Establish and maintain company-wide standards for food quality, flavor, presentation, portion control, preparation, and service execution.

- Monitor key performance indicators related to food quality, service execution, ticket times, and customer experience.

- Ensure consistency in prepared foods production, quality, presentation, and product standards.

- Conduct regular operational inspections and hygiene audits, maintaining a monthly hygiene compliance score above 90%.

- Ensure compliance with food safety, sanitation, allergen management, and applicable health and safety requirements.

Operational & Financial Management

- Oversee food and labor costs, purchasing, inventory controls, budgets, and overall kitchen profitability.

- Establish and monitor financial and operational targets, identify opportunities for improvement, and implement cost-control measures.

- Improve kitchen productivity, workflow, production planning, and service efficiency across locations.

- Develop and maintain effective supplier relationships to support product quality, consistency, and cost objectives.

- Ensure proper use, care, and maintenance of kitchen equipment and adherence to company operating procedures.

- Establish operational standards, inspection processes, and performance reporting to measure results and maintain accountability.

- Provide executive reporting and operational roadmaps addressing culinary performance, staffing, financial results, and business priorities.

Leadership, Recruitment & Talent Development

- Lead culinary recruitment and staffing initiatives, including direct sourcing and development of strategies to attract and retain qualified talent.

- Evaluate workforce needs and ensure appropriate kitchen staffing and leadership structures across locations.

- Conduct talent assessments and support leadership development, advancement opportunities, cross-training, and succession planning.

- Develop a strong leadership team through mentorship, delegation, training, and accountability.

- Build an environment that supports employee development, operational consistency, and increasingly autonomous kitchen leadership teams.

- Support recruitment initiatives and strengthen the company’s reputation as an employer of choice within the culinary industry.

Business Growth & Expansion

- Lead culinary planning and operational readiness for the new Boca Raton location, including kitchen design and setup, equipment and supply selection, staffing, onboarding, training, menu preparation, and service operations.

- Partner with the CEO and operations leadership to evaluate business performance, identify improvement opportunities, and implement operational strategies.

- Support the continued growth and development of restaurant, gourmet market, prepared foods, and catering operations.

- Evaluate new business opportunities and contribute to expansion planning and prospective business partnerships.

- Maintain a visible leadership presence across locations, providing direction, coaching, and operational support.

Qualifications

- Minimum of 7 years of progressive culinary leadership experience, including at least 3 years in a multi-location senior leadership role such as Culinary Director, Corporate Executive Chef, Corporate Chef, Multi-Unit Executive Chef, or comparable position.

- Extensive experience with Italian cuisine, including traditional cooking techniques, regional specialties, pasta, sauces, seafood, and meat preparation.

- Demonstrated leadership experience across Italian restaurants, gourmet markets, prepared foods, and catering operations.

- Experience managing high-volume, full-service, scratch-kitchen environments.

- Proven ability to lead, develop, and hold Head Chefs and culinary leadership teams accountable for performance and results.

- Strong financial and operational management skills, including food and labor cost controls, budgeting, purchasing, and inventory management.

- Experience with restaurant openings, large-scale culinary operations, or multi-location expansion.

- Thorough knowledge of food safety, sanitation, and health department requirements.

- Strong leadership, communication, organizational, analytical, and decision-making skills.

- Ability to develop strategic plans and translate business objectives into measurable operational results.

- Willingness to travel between company locations as required.

Benefits

- Employee discount

- Health insurance

- 401(k) with employer matching

- Paid time off