Culinary Director

Absolutely — here’s an expanded and refined version of the Culinary Director job description with stronger detail around cleanliness, DOH compliance, food quality, service flow, and purchase order management, while keeping it professional and posting-ready.

Position Summary
The Culinary Director is responsible for leading all culinary operations, ensuring exceptional food quality, operational efficiency, and full compliance with Department of Health (DOH) standards. This role oversees menu development, kitchen leadership, cleanliness, purchasing, and service execution across one or multiple locations. The ideal candidate is a hands-on leader who thrives in a fast-paced environment and is passionate about food excellence, team development, and operational consistency.

Key Responsibilities

Kitchen Operations & Leadership

• Lead kitchen teams through high-volume lunch and dinner services while maintaining smooth service flow and quality execution

• Manage and delegate daily responsibilities to ensure efficient kitchen operations and timely service

• Oversee quality control during service, ensuring consistency in food preparation, portioning, and presentation

Menu Development

• Develop seasonal, holiday, and special menu items with oversight from the Director of Operations

• Collaborate on menu development and updates for additional locations to ensure brand consistency

Food Quality & Presentation

• Maintain and enforce high standards for food quality, taste, freshness, and visual presentation

• Ensure all dishes meet established recipes, plating standards, and portion controls

• Address and correct quality issues promptly during service

Cleanliness, Safety & DOH Compliance

• Maintain a clean, organized, and professional kitchen environment at all times

• Ensure full compliance with Department of Health (DOH) regulations and food safety standards

• Implement and enforce proper sanitation, food handling, storage, and labeling procedures

• Prepare kitchens for health inspections and address any corrective actions as needed

Inventory, Ordering & Purchasing

• Manage daily food ordering and conduct weekly inventory to ensure accurate stock levels and cost control

• Manage, delegate, and track purchase orders sent to other locations, ensuring timely delivery and proper documentation

• Coordinate purchasing processes to support consistency and efficiency across all locations

Staff Training & Development

• Train, mentor, and continuously develop kitchen staff on culinary standards, safety procedures, and operational best practices

• Foster a positive, accountable, and high-performing kitchen culture

Scheduling & Labor Management

• Create and manage weekly kitchen schedules aligned with business needs and labor goals

Qualifications & Skills

• Proven experience in a senior culinary or kitchen leadership role

• Strong knowledge of DOH regulations, food safety, and sanitation standards

• Demonstrated ability to manage food quality, service flow, and high-volume operations

• Excellent organizational, communication, and delegation skills

• Passion for food, leadership, and team development

• Ability to thrive in a fast-paced environment

Work Environment

• Fast-paced, high-volume kitchen setting

• Requires standing for extended periods and active leadership during service

• Includes evenings, weekends, and holidays as needed

Salary : $72,000 - $80,000