Regional Culinary Director

This position is supporting 10 Restaurant Units for a fast casual QSR bakery/restaurant in the DC area. Ideal candidate has supported similar amount of units and come from a similar restaurant concept.

Position Summary

The Regional Culinary Director oversees all Back of House operations across regional

locations, leading the Culinary Management team and partnering closely with Operations to

ensure alignment between culinary execution and overall business strategy. The Regional

Culinary Director drives culinary excellence, operational consistency, financial performance, and

team development across the region. Through hands-on leadership, strategic oversight, and

strong mentorship, the Regional Culinary Director ensures each kitchen operates efficiently and

profitably while upholding company standards, brand identity, culture and values.

Essential Responsibilities

Culinary Leadership & Standards

● Oversee all kitchen operations across multiple locations to ensure consistency, quality,

and execution of brand standards

● Maintain rigorous food quality, presentation, and portion control standards

● Train and coach BOH teams to ensure proper execution of all culinary initiatives

● Drive successful menu rollouts and ensure seasonal updates are executed flawlessly,

ensuring brand standards are met and portioning and control is consistent across all

markets

● Ensure compliance with all health, safety, and sanitation regulations as directed by State

and local governments

● Audit ServSafe Food Handler certifications for management at all locations

Operational Excellence

● Oversee the performance and accountability of each region by reviewing weekly reports,

conducting store visits, and holding weekly team meetings as needed

● Lead, coach, and inspire Culinary Management team and onsite Kitchen Leaders

● Conduct performance reviews, provide ongoing coaching and foster career development

conversations

● Partner with Operations Leadership to foster a collaborative, four-walls environment in

each location

● Ensure Kitchen Leaders uphold training, service, and culinary standards and drive

alignment between store-level operations and company-wide goals

Inventory, Cost Control & Financial Performance

● Enforce best practices for inventory management, ordering procedures, and portion

control

● Oversee COGS guidelines and food cost targets to protect and improve margins

● Analyze P&L statements and implement corrective action plans where necessary

● Optimize labor scheduling and productivity across all locations

● Manage regional vendor relationships and purchasing strategies to ensure cost

efficiency and product quality

● Utilize various technologies and tools to analyze and strategize financial performance

Clear Communication & Hands-On Support

● Maintain open communication with Kitchen Leaders, Regional Managers and Operations

Leadership regarding progress, challenges, and opportunities

● Support cross-functional projects and activations, ensuring alignment with brand

standards

● Provide insights to leadership regarding staffing needs, market trends, and operational

improvements

Qualifications & Skills

● 10 years of progressive culinary leadership experience, including 3 years in a

multi-unit or regional leadership role

● Strong financial acumen with proven ability to manage budgets, labor, and costs

effectively

● Proficiency in Google Workspace expected; experience with third-party delivery

platforms, MarginEdge, and Harri preferred

● Extensive knowledge of State and local food safety regulations

● Excellent leadership, communication, and problem-solving skills

● Willingness and ability to travel frequently throughout the region

● Energetic, approachable, adaptable with experience building and leading

high-performing teams

● Bi-lingual in English and Spanish