Culinary Director

Company Description

M&G Foodstuff is a boutique catering and events company based in NYC’s East Village, known for elevated, produce-driven food and premium hospitality. Since 2013, we’ve partnered with leading luxury brands, creative agencies, fashion houses, and corporate clients to deliver everything from high-volume daily catering to large-scale events across New York City.

Role Description

This is a full-time on-site role for a Culinary Director based in New York, NY. The Culinary Director will lead all culinary operations across M&G Foodstuff’s drop-off catering and event divisions, overseeing kitchen leadership, production flow, quality standards, and operational execution.

This role is ideal for someone who thrives in a fast-paced production environment and brings a strong balance of culinary creativity, operational excellence, systems-thinking, and team leadership. The ideal candidate has experience managing high-volume catering, commissary, or production kitchens and is passionate about building scalable processes and operational infrastructure within a growing business while maintaining exceptional food quality and hospitality standards.

Key Responsibilities Include:

• Leading all culinary operations across drop-off catering and full-service event catering

• Driving kitchen systems, SOPs, prep workflows, production strategy, and operational efficiency

• Building scalable kitchen infrastructure and processes to support company growth

• Overseeing kitchen expediting, production flow, pack out, and execution timelines

• Managing labor, staffing, inventory, and food cost controls

• Leading, mentoring, and developing kitchen leadership and team

• Collaborating closely with Operations and Sales teams to support company growth and client experience

• Overseeing and implementing all seasonal menus, recipe development, and quality standards

• Identifying operational inefficiencies and proactively implementing solutions

• Creating systems of accountability, communication, and consistency across Kitchen operations

Qualifications:

• 5+ years of culinary leadership experience

• Strong background in high-volume catering, commissary, or production kitchen environments

• Strong operational leadership, organizational, and communication skills

• Experience building systems, processes, and scaling kitchen operations within a growing business

• Strategic and solutions-oriented mindset with strong operational problem-solving abilities

• Ability to lead calmly and effectively in a fast-paced hospitality environment

Hours:

Full-time position generally centered around 7:00 AM – 5:00 PM Monday through Friday, with flexibility for occasional early mornings, evenings, and weekend oversight depending on production schedules and event volume.