What are the responsibilities and job description for the Regional Director of Culinary – Chef-Driven Hospitality Group position at Restaurant Zone Recruiting?
About the Concept
We are a chef-driven hospitality group built on quality, integrity, and community. Our restaurants focus on seasonal ingredients, elevated execution, and thoughtful hospitality, creating memorable dining experiences across multiple North Carolina markets.
As the organization continues to grow, we are seeking a dynamic culinary leader to help drive operational excellence, strengthen culinary culture, and support long-term expansion.
Position Summary
The Regional Director of Culinary will oversee culinary operations across multiple restaurant locations, ensuring consistency, financial performance, and operational excellence throughout the organization. This executive leader will mentor culinary teams, uphold brand standards, and partner closely with ownership and operations leadership to drive growth and innovation.
This role requires a balance of strategic leadership and hands-on kitchen presence—someone who can lead at a high level while remaining deeply connected to day-to-day execution.
Key Responsibilities
Culinary Leadership & Brand Standards
- Ensure consistency in recipes, plating, execution, and sourcing standards across all locations
- Partner with Executive Chefs on seasonal menu development and culinary innovation
- Maintain and elevate the culinary identity of each concept while driving continuous improvement
Multi-Unit Operational Oversight
- Oversee food cost controls, purchasing strategies, and vendor relationships
- Analyze P&L performance and implement operational improvements where needed
- Develop and maintain standardized prep, production, and execution systems
Team Development & Culture
- Mentor and develop Executive Chefs, Sous Chefs, and kitchen leadership teams
- Build succession plans and leadership development pipelines
- Foster a culture rooted in accountability, collaboration, hospitality, and excellence
Strategic Growth & Expansion
- Support new restaurant openings, renovations, and concept development initiatives
- Collaborate with ownership on long-term culinary vision and strategy
- Lead training rollouts, operational transitions, and process implementation
Qualifications
- 8–10 years of progressive culinary leadership experience
- Proven experience overseeing multi-unit culinary operations
- Strong financial acumen, including food cost management, labor efficiency, and P&L analysis
- Background in chef-driven, scratch-kitchen environments required
- Exceptional leadership, communication, and mentoring abilities
- Ability to balance strategic planning with hands-on operational leadership
- Passion for hospitality, team development, and culinary excellence
What We Offer
- Competitive base salary: $120,000 – $125,000
- Opportunity to lead multiple respected culinary concepts
- Executive-level impact within a growing hospitality organization
- Culture-driven environment focused on quality, innovation, and community
Ideal Candidate Profile
A forward-thinking culinary executive who thrives in chef-driven environments and understands how to scale excellence across multiple locations. This leader inspires teams, develops strong kitchen cultures, and brings both operational discipline and creative vision to the organization.
Salary : $120,000 - $125,000