What are the responsibilities and job description for the Culinary Director position at FeedNC?
Position Title: Culinary Director
Reports To: Chief Operating Officer (COO)
Supervises: Culinary Team, Culinary Workforce Development Staff & Students, Volunteers
Position Summary
The Culinary Director is a senior leader responsible for setting the strategy and execution of all culinary operations and programming. This role oversees a diverse portfolio including Community Dining, Culinary Workforce Development, Catering & Events, and Community Cooking Classes, ensuring operational excellence, program innovation, and mission impact at scale.
The Culinary Director leads high-volume, multi-functional kitchen operations while developing people, systems, and curriculum that drive measurable outcomes. This position requires a dynamic leader who can balance hands-on culinary expertise with strategic oversight, regulatory excellence, and community engagement.
Key Responsibilities - Strategic Culinary Leadership & Operations
- Provide vision and leadership for all culinary operations, ensuring alignment with organizational mission and growth goals
- Oversee high-volume meal production, menu strategy, and service delivery across multiple programs
- Drive innovation in nutritious, cost-effective menu development utilizing donated and purchased food streams
- Establish and maintain best-in-class standards for kitchen operations, efficiency, and food quality
Program Leadership & Curriculum Strategy
- Lead the design, implementation, and continuous improvement of Culinary Workforce Development programming
- Build, refine, and scale curriculum to meet industry standards and workforce placement goals
- Integrate culinary programming across Community Dining, Catering, and education initiatives to maximize impact
- Develop systems, SOPs, and infrastructure to support program growth and replication
People Leadership & Workforce Development
- Directly supervise and develop culinary staff, managers, and Culinary Workforce Development participants
- Demonstrates high emotional resilience, with the ability to navigate high-pressure situations, complex team dynamics, and a mission-driven environment with empathy and consistency
- Serve as a mentor and coach, fostering a high-performance, mission-driven team culture
- Create clear pathways for student skill development, job readiness, and successful workforce placement
- Lead recruitment, training, and retention strategies for staff and volunteers
Operational Excellence, Compliance & Risk Management
- Ensure full compliance with all local, state, and federal health regulations
- Maintain all ABC permitting and regulatory requirements in excellent standing
- Establish a culture of accountability that consistently achieves exceptional health inspection scores
- Oversee inventory management, procurement, and cost controls to ensure financial stewardship and sustainability
Community Impact & Organizational Collaboration
- Partner with leadership, development, and community stakeholders to expand reach and impact
- Support and lead culinary aspects of fundraising events, donor engagement, and external partnerships
- Represent the organization as a culinary and community leader in public settings and collaborative initiatives
Required Qualifications
- Degree in Culinary Arts, Hospitality, or related field (or equivalent experience)
- 7-10 years of progressive culinary leadership experience, including high-volume and multi-program or multi-unit operations
- ServSafe Manager Certification (or ability to obtain)
- Proven experience leading teams, developing workforce training programs, and managing volunteers
- Strong business acumen, including budgeting, cost control, and operational scaling
- Demonstrated experience in curriculum development or training program design preferred
- Highly organized with the ability to manage multiple priorities in a dynamic environment
- Deep commitment to mission-driven, community-focused work
Working Conditions
This role operates in a fast-paced kitchen and community environment, requiring frequent standing, lifting, and exposure to commercial kitchen conditions. Occasional evenings and weekends are required to support events and programming.
Pay: $52,000.00 - $62,000.00 per year
Benefits:
- Health insurance
- Paid time off
- Retirement plan
Work Location: In person
Salary : $52,000 - $62,000