Director of Culinary Operations – Food Systems

This is a fully remote position, open to applicants in United States.

📋 Description

• Drive and enhance culinary operations across various locations, concepts, and teams.

• Evaluate products, menus, recipes, suppliers, and production processes using analytics, reports, and remote insights.

• Identify and implement solutions for taste, consistency, quality, and food safety challenges.

• Collaborate with on-site Head Chefs and culinary leaders to ensure consistent execution of standards.

• Develop controlled recipes, specifications, production standards, and processes with defined tolerances and version management.

• Standardize culinary systems across restaurants, commissary/central kitchen, bakery, catering, and other necessary food operations.

• Lead menu engineering efforts — enhance, reposition, standardize, or eliminate underperforming products.

• Establish food safety, quality, and traceability systems, including conducting root-cause analyses.

• Create training, development, and succession planning frameworks for culinary teams.

• Manage the culinary aspects of food cost, yield, waste, consistency, and profit margins.

• Utilize technology, data, and AI to enhance culinary decision-making, communication, and operational management.

• Develop systems that safeguard culinary knowledge and ensure continuity despite team changes.

⛳️ Requirements

• Over 10 years of progressive culinary/F&B leadership experience, preferably in roles such as Executive Chef, Culinary Director, Corporate Chef, or equivalent.

• Extensive experience managing multi-location, multi-concept, or complex hospitality/F&B operations.

• Strong practical culinary experience across diverse cuisines, products, and operating environments.

• Familiarity with bakery and pastry operations, including products, recipes, production processes, and quality benchmarks.

• Demonstrated ability to restore product quality and develop repeatable culinary systems — not just culinary excellence.

• Experience with recipes, specifications, SOPs, production standards, quality control, and training frameworks.

• Comfortable leading and guiding kitchen execution remotely through on-site culinary leaders.

• Strong understanding of food cost, yield, waste, portion control, and labor economics.

• Experience with food safety, quality assurance, and traceability protocols.

• Exceptional systems, technology, data, and communication capabilities.

• Advanced, practical application of AI and contemporary digital tools.

• Strong commercial acumen with the ability to balance culinary quality and profitability.

🏝️ Benefits

• HMO / Health Insurance

• Paid Time Off (PTO)

• Additional Leave

• Work from Anywhere / Work from Home

• Performance-Based Pay Raises