Director of Culinary Operations

Hands-On Training, Quality & Food Safety Leadership
Multi-Unit Culinary Operations

Position Summary 

The Director of Culinary Operations is a hands-on operational leader responsible for driving food quality, consistency, training, food safety compliance, and cost control across all kitchen locations. This role directly leads and develops the Chef team and broader culinary staff, ensuring alignment with company standards, systems, and growth objectives. 

This is not an office-based role. The Director is expected to work in kitchens, train teams in real time, and enforce standards at every stage—from production to packaging to delivery—while positioning the company at the leading edge of food quality, HACCP/FDA compliance, and scalable culinary operations. This role also plays a key part in supporting expansion into new markets and business segments. 

 Hands-On Kitchen Leadership 

• Work side-by-side with cooks in all kitchen locations  
• Lead by example during production, plating, and packaging  
• Set the standard for speed, consistency, and execution  
• Be present during peak production periods (early mornings, nights, weekends)  

Culinary Leadership & Team Oversight 

• Directly lead and develop Chefs, Sous Chefs, and culinary teams across all locations  
• Set expectations for performance, accountability, and culture  
• Coach Chefs to be strong operators and trainers  
• Hold Chefs accountable for:  
• Food quality  
• Food safety (HACCP & FDA compliance)  
• Training execution  
• Kitchen discipline and consistency  
• Partner with General Managers and Operations leadership to align performance  

Training & Development 

• Train and certify all kitchen roles (Cook 1–3, Supervisors, Chefs)  
• Lead hands-on training sessions:  
• Knife skills  
• Tray building (PAX, corporate, bulk)  
• Portioning and consistency  
• Develop structured training systems and materials  
• Build “Kitchen Champions” in each market  

Quality Assurance & Standards 

• Own food quality across all locations  
• Inspect final product at expo and packaging stages  
• Enforce standards for:  
• Presentation  
• Portioning  
• Labeling  
• Packaging integrity  
• Identify breakdowns and implement immediate corrective actions  

Food Safety, HACCP & Compliance 

• Lead HACCP plan development and execution  
• Ensure compliance with FDA and local health regulations  
• Establish and audit sanitation standards across all kitchens  
• Train teams on allergen control, cross-contamination, and cold chain management  
• Conduct food safety audits and corrective action plans  

Procurement, Cost Control & Product Integrity 

• Partner with leadership on procurement strategy and vendor selection  
• Ensure all ingredients meet company standards for quality, consistency, and cost  
• Evaluate and approve product substitutions across all locations  
• Standardize ingredients and specifications across kitchens  
• Work with vendors to improve product quality and pricing  
• Monitor and improve food cost (COGS) through:  
• Portion control  
• Yield management  
• Waste reduction  
• Identify cost-saving opportunities without compromising quality  

Systems, SOPs & Standardization 

• Develop standardized recipes with accurate yields and portion costs  
• Create plating guides, packaging standards, and visual references  
• Build scalable systems to support multi-unit growth  
• Continuously improve operational efficiency, consistency, and cost control  

Multi-Unit Travel & Operational Support 

• Travel regularly between Charleston (HQ), Columbia, Charlotte, and Cleveland  
• Spend extended time onsite training and auditing  
• Support new kitchen openings and operational improvements  

Delivery & Final Product Oversight 

• Conduct delivery ride-alongs to evaluate real-world execution  
• Ensure product quality holds from kitchen to customer  
• Identify breakdowns in packaging, transport, and handoff  

Expansion & Innovation 

• Support expansion into new markets and business segments  
• Ensure new locations meet company standards from day one  
• Implement best-in-class culinary systems and processes  

• 7–10+ years in high-volume culinary operations  
• Multi-unit experience strongly preferred  
• Catering, commissary, or in-flight catering experience preferred  
• Proven ability to train and develop teams  
• Experience implementing HACCP and maintaining FDA compliance  

Certifications 

• ServSafe Manager Certification (required)  
• HACCP Certification (preferred or required within 90 days)  
• Allergen Certification (preferred)  

Skills & Expertise 

• Strong knowledge of high-volume production systems  
• Expertise in food safety, sanitation, and compliance  
• Strong understanding of food cost (COGS), yield, and portion control  
• Experience working with vendors and managing product specifications  
• Ability to build SOPs, training programs, and scalable systems  

Work Requirements 

• Ability to stand for extended periods  
• Ability to lift 40+ lbs  
• Willingness to work early mornings, nights, and weekends  
• Willingness to travel 30–60%  

Personality & Leadership Traits 

• Hands-on leader who leads from the front  
• Willing to roll up sleeves and work alongside the team  
• Calm, disciplined, and detail-oriented  
• Strong teacher and developer of people  
• High accountability mindset  
• Team-first attitude with no ego  

Success Metrics (KPIs) 

• Consistency of product across all locations  
• Reduction in customer complaints and deviations  
• HACCP and food safety compliance scores  
• Food cost (COGS) vs target  
• Reduction in waste and rework  
• Performance and development of Chef teams  
• Readiness and success of new market launches  

Position Impact 

This role is critical to: 

• Elevating the company to industry-leading food quality and safety standards  
• Building scalable systems for multi-unit growth  
• Supporting expansion into new markets and business segments  
• Protecting and strengthening the brand across all locations