Culinary Director

As Edith’s Sandwich Counter – Culinary Director, you will act as the CEO’s liaison on culinary operations, directly reporting to the CEO of Edith’s overseeing day-to-day kitchen and prep operations and needs as directed at any time.

This, includes, but is not limited to, managing and developing Edith’s kitchen and commissary operations across all units, managing and developing Edith’s team of Kitchen Managers/Sous Chefs/Prep and Line Cooks across all stores as directed, placing/overseeing food and beverage orders and setting BOH schedules to ensure weekly COGS and labor goals are hit across stores, serving as lead and trainer for all new store openings, ensuring food quality and consistency across stores at all times, assist the Company’s CEO in developing new menu items and specials, ensuring operational excellence for all company offsite engagements (i.e. catering engagements, in and out-of-market popups, venue residencies, etc.), assisting the development, roll out and integration of new operational systems and processes, and maintaining high standards of sanitation and safety, all while assisting the Director of FOH Operations and General Managers in leading the stores.

Job Responsibilities:

• Communication and Collaboration:
• Communicate effectively and collaboratively with the CEO, Director of FOH Operations , Sous Chefs/Kitchen Managers, prep and line cooks and front-of-house staff, and other departments to ensure all goals are clearly communicated and met
• Provide feedback to the CEO and Director of FOH Operations on kitchen operations and staff performance 
• Commissary Management:
• Oversee the production and needs of commissary at all times; ensure all orders are placed as needed, manage inventory, place orders within given budgets, ensure all orders are produced and packaged and delivered as required
• Ensure commissary equipment is maintained in good working order and that commissary space is kept clean and sanitary at all times
• Provide feedback to the CEO and Director of FOH Operations on commissary operations and staff performance 
• Manage and supervise all kitchen staff at 495 Lorimer St., oversee daily kitchen operations, managing production flow, and coordinating with other departments to ensure the store can execute to maximum volume capacity efficiently and without diminishing quality 
• Work with Director of FOH Operations on scheduling staff 

• Leadership and Supervision:
  • Work with Sous Chefs/Kitchen Managers, line cooks and prep cooks across the company as needed and as directed by the Company’s CEO to help ensure food quality, consistently and COGS budget goals across the company are being met at all times
  • Work on line as line cook regularly where and as needed, including regularly on weekends and holidays 
  • Serve as kitchen lead as needed at all new store openings
  • Train and develop culinary staff, providing coaching and performance evaluations. 
  • Monitor food quality and consistency, ensuring dishes are prepared according to recipe standards 
  • Conduct line and taste tests and make adjustments to recipes as needed 
  • Ensure adherence to all systems, kitchen policies, procedures, and safety standards, ensuring all stores are operating at ‘A’ level inspection levels and that all equipment is properly maintained 
  • Oversee food purchasing and receiving processes, ensuring the company’s quality and cost-effectiveness goals are always met across all stores
  • Manage inventory levels to minimize food waste and maintain proper stock rotation 
  • Analyze food costs and identify areas for cost reduction 
• Menu & System Development:
  • Collaborate with company leadership to develop and implement new food and beverage menu items (i.e. specials) and systems (i.e. training and operational checklists)
  • Serve as corporate lead ensuring accurate and successful rollout of such menu items and systems
• Off-Site Leadership:
  • Oversee the successful execution of all off-site engagements, including various types of events that Edith’s currently engages or plans to engage in, as requested by the Company’s CEO. Including, but not limited to, various off-site catering events, in and out-of-market pop-ups and collaborations, and venue residencies