Culinary Director

Culinary Director

Bon Appetit Food Management Company is searching for a dedicated Culinary Director to join our team. Our ideal candidate shares our passion for delivering the highest quality food, beverage, and service while taking great pride in their work and their ability to positively impact both guests and team members.

This best-in-class opportunity requires a hands-on, highly organized, creative innovator who thrives in a fast-paced environment and is an inspiring leader committed to continuous learning and improvement. The ideal candidate stays current in culinary trends, understands diverse dining experiences, and has the ability to lead culinary programs while developing high-performing teams and operational systems.

This position plays a critical role in a growing portfolio and offers the opportunity to help shape Bon Appétit's future culinary direction. As the business continues to expand, the Culinary Director will provide strategic culinary leadership and oversight across multiple locations nationally, partnering with operations leaders, clients, and support teams to drive consistency, innovation, operational excellence, and guest satisfaction.

They will be responsible for delivering culinary programming and cooking principles that uphold our world-class reputation by establishing criteria for menu content and execution, production logistics, procurement protocols, and operational standards. The successful candidate will achieve food cost, labor, and menu mix goals while continuously evaluating performance metrics and incorporating client and guest feedback into menu development and programming, always striving to exceed expectations.

In addition to operational leadership, this role will support new business development, facility planning, renovation projects, and kitchen design initiatives. The ideal candidate will be comfortable reviewing architectural drawings and blueprints, understanding commercial kitchen design and workflow, interpreting building and health code requirements, and collaborating with architects, engineers, consultants, and construction teams to develop innovative and efficient culinary spaces.

Multi-unit restaurant, hotel/resort, banquet, and catering operations experience, along with deep multicultural culinary knowledge, is highly preferred. Highly motivated professionals who are detail-oriented, committed to locally sourced and artisanal products, and passionate about innovation are encouraged to apply.

Bon Appetit is dedicated to being the benchmark in food service management. This could be the next step in your career.

Responsibilities

• Lead and cook by example while providing guidance and mentorship to all culinary team members.
• Ensure kitchen operations are established and can run smoothly and efficiently in your absence.
• Develop and maintain recipes, portion specifications, and standard preparation procedures for all menu items.
• Coordinate training activities for kitchen and back-of-house associates to meet service level standards.
• Hire, train, and mobilize kitchen and service teams with precision to provide impeccable guest experiences.
• Determine purchasing specifications and budgetary allotments for menu items.
• Prepare operational reports and analyses, identify trends, and recommend solutions for continued success.
• Maintain complete knowledge of and compliance with all company policies, service procedures, standards, and health department regulations while ensuring excellent kitchen hygiene conditions.
• Possess a strong understanding of invoice tracking, labor management, scheduling, food cost management, inventory control, and employment practices.
• Conduct regular inspections to evaluate food quality, presentation, service standards, sanitation, equipment condition, and employee performance.
• Manage all culinary operations across multiple locations, including direct supervision of culinary leadership teams.
• Monitor operations and provide support where needed to ensure service standards and operational efficiency are maintained.
• Provide strategic culinary leadership and support for business growth initiatives, new location openings, and operational expansion.
• Review and interpret architectural plans, kitchen layouts, construction documents, and blueprints to ensure operational functionality and efficiency.
• Partner with architects, engineers, consultants, project managers, and construction teams on kitchen design, equipment selection, workflow optimization, and facility planning.
• Support capital improvement projects, kitchen renovations, facility upgrades, and new construction projects from concept through completion.
• Ensure compliance with applicable building codes, health department requirements, fire and life-safety standards, ADA requirements, and foodservice design best practices.
• Maintain and supervise sanitation, safe food handling practices, and workplace safety as required by OSHA, state, and federal regulations.
• Demonstrate mastery of food production, culinary techniques, and specialized dietary programs.
• Lead menu development, recipe standardization, quality assurance initiatives, and culinary innovation efforts.
• Interview, hire, onboard, train, coach, and develop culinary talent while creating opportunities for growth and advancement.
• Foster a positive work environment that promotes engagement, accountability, productivity, and retention.
• Assist in developing labor budgets and financial plans that support business goals.
• Support both front-of-house and back-of-house operations in all business aspects.
• Ensure compliance with company standards, purchasing programs, safety policies, client requirements, and operational expectations.
• Collaborate with regional support teams to develop menus and culinary programming that align with company objectives.
• Deliver on financial, operational, guest satisfaction, and food safety goals across the business.

Qualifications

• Creative problem-solver who brings passion, enthusiasm, and fresh ideas.
• Proven track record of being organized, dependable, and self-motivated.
• Strong team builder with demonstrated ability to lead, develop, and inspire teams.
• Ability to work independently and effectively manage relationships at all organizational levels.
• Ability to work extended hours based on business needs.
• Flexibility to work days, evenings, weekends, and holidays as required.
• Strong computer skills including Microsoft Office, Outlook, Excel, and PowerPoint.
• Strong financial acumen with experience managing P&Ls, budgets, labor, and food cost controls.
• Degree, training, or certification in Culinary Arts, Hospitality, or a related field preferred.
• Minimum of four (4) years in an Executive Chef or equivalent senior culinary leadership role.
• Ten (10)+ years of progressive culinary management experience.
• Experience leading high-volume and complex foodservice operations.
• Experience reviewing and interpreting architectural plans, commercial kitchen layouts, equipment specifications, and construction blueprints.
• Working knowledge of commercial kitchen design, workflow optimization, foodservice facility planning, and operational readiness.
• Understanding of building codes, health department regulations, ADA requirements, fire and life-safety standards, and foodservice construction practices.
• Experience supporting new construction, kitchen remodels, renovations, and capital projects.
• Ability to provide strategic culinary oversight across multiple locations and geographic regions.
• ServSafe and Food Safety Handler certifications required.
• Culinary degree or certificate preferred.