Culinary Director

Culinary Director

Kizuki International LLC

Location: Redmond/Renton, WA | Full-Time

Pay Range: $110,000–$130,000 annually**

About Kizuki International LLC

Kizuki International LLC is one company united by a single purpose — to spread joy through authentic culinary experiences. Our family of Asian culinary brands includes:

Kizuki Ramen & Izakaya – delivering the most authentic Japanese ramen experience outside Japan through scratch-made broths, Japanese-designed interiors, and a commitment to craft.

Supreme Dumplings – offering handcrafted Xiao Long Bao and other small bites made with precision, tradition, and heartfelt execution.

Tang Bar / Swish Swish – a modern fast-casual concept that brings the bold heat and flavor of Sichuan malatang to a customizable, energetic format.

Though each concept is unique, all share the same values: craftsmanship, connection, hospitality, and a relentless pursuit of culinary excellence.

We proudly operate 20 restaurants and 4 central kitchens/commissary production facilities across multiple states — and we’re growing.

About the Role:

The Culinary Director is the senior leader responsible for driving culinary excellence, operational consistency, menu innovation, and food quality across all restaurant brands and commissary kitchens within Kizuki International LLC.

This position oversees culinary strategy and execution across 20 restaurant locations and multiple central kitchens supporting Kizuki Ramen & Izakaya, Supreme Dumplings, Tang Bar, and Swish Swish.

You will coach, support, and inspire all back-of-house teams, shaping the culinary standards that define our guest experience and brand identity. You will also partner closely with Operations, Procurement, Marketing, and Executive Leadership, reporting directly to the Director of Operations.

This is a role for a strategic, hands-on leader ready to elevate a multi-concept, multi-state operation.

Key Responsibilities:

Culinary Leadership & Standards

• Maintain, enforce, and elevate culinary standards across all restaurant and commissary locations.
• Ensure consistency in flavor, texture, presentation, and portioning across all brands.
• Conduct regular audits for food quality, kitchen cleanliness, equipment condition, and health-code compliance.
• Lead cross-concept culinary standardization, including recipes, SOPs, and production systems.

Menu Innovation & Product Development

• Lead the creation, testing, and rollout of new menu items and seasonal offerings across four distinct concepts.
• Partner with Marketing for new product launches, promotions, and culinary storytelling.
• Identify opportunities for innovation, efficiency, and improved guest experience.

Operational & Financial Management

• Manage food costs, labor costs, and budgets to meet company financial targets.
• Optimize prime cost, COGS, food cost %, labor cost %, inventory turnover, and menu profitability.
• Collaborate with Procurement to source high-quality ingredients while maintaining cost control.
• Oversee equipment uptime, workflow design, and production throughput across kitchens and commissaries.

Team Leadership & Development

• Support, coach, and develop chefs, kitchen managers, and commissary leads.
• Foster a collaborative, learning-oriented, and high-performance kitchen culture.
• Organize and deliver training sessions on culinary techniques, safety, and operational best practices.
• Strengthen cross-training and career pathways for culinary teams.

Quality Assurance & Safety

• Uphold strict food safety standards and allergen management procedures.
• Maintain high audit scores and compliance with regulatory and internal benchmarks.
• Reduce safety incidents and identify risk mitigation opportunities.

Interdepartmental Collaboration

• Partner with Operations to resolve staffing challenges, training gaps, and guest feedback.
• Work closely with commissary leadership to maintain production consistency, on-time deliveries, and accurate fulfillment.
• Support vendor and supplier relationship development.

Brand & Culture Stewardship

• Act as a culinary ambassador at events, tastings, vendor visits, and community engagements.
• Represent the company’s culinary philosophy, culture, and commitment to excellence.
• Other duties as assigned.

Indicators & Measurements of Success

Financial Metrics

• Prime Cost Optimization
• Cost of Goods Sold (COGS)
• Food Cost Percentage
• Labor Cost Percentage
• Food Waste Percentage
• Inventory Turnover
• Menu Item Profitability
• Total Food Costs

Operational Efficiency

• Order Accuracy
• Order Turnaround Time
• Production Throughput
• Equipment Uptime
• Yield Percentage
• Cross-Training Levels
• On-Time Delivery Rate (Commissaries)

Quality & Consistency

• Product/Plate Presentation Consistency
• Customer Feedback & Review Scores
• Food Temperature Compliance Logs
• Allergen Management Adherence

Safety & Compliance

• Food Safety Audit Scores
• Safety Incident Rate
• Compliance to SOPs and health standards
• Certification & HACCP adherence
• Employee Turnover Rate (culinary teams)

Requirements

• 5 years of multi-unit culinary management experience, including 3 years in a senior leadership role.
• High school diploma or GED required; Culinary Arts or Hospitality Management degree preferred.
• Strong understanding of financial management: COGS, labor, food cost %, budgets, and inventory systems.
• Must have completed ServSafe Manager and HACCP Certification prior to starting.
• Excellent communication skills with the ability to coach, motivate, and influence teams at all levels.
• Knowledge of food safety, sanitation regulations, and production systems.
• Ability to thrive in a fast-paced, multi-unit environment managing multiple priorities.
• Strong organizational, analytical, and problem-solving skills.
• Ability to travel between locations and work nights/weekends as needed.
• Physical ability to stand for long periods, lift up to 50 lbs, and work in varying kitchen conditions.
• Bilingual skills are a plus and highly valued.

Benefits

• Medical, Dental, Vision, Life & AD&D insurance
• Employee Assistance Program & Teladoc
• Paid time off & paid holidays
• Flexible schedule
• People with a criminal record are encouraged to apply

Join Our Culinary Family

If you are passionate about driving culinary excellence, developing teams, and elevating multi-concept operations, we’d love to meet you. Your leadership will shape the future of 20 restaurants, 4 commissary kitchens, and four fast-growing Asian culinary brands — all united by the belief that food made with passion brings people together.