Director of Culinary

Job Title: Director of Culinary
Location: High Point, NC

An upscale dining and entertainment destination redefining hospitality in downtown High Point, North Carolina. Expected to open in 2026, the concept combines elevated culinary experiences, immersive entertainment, and polished service standards in a sleek, modern environment. The venue will feature premium seafood, handcrafted cocktails, boutique duckpin bowling, a virtual reality gaming arena, and several unique hospitality concepts all under one roof. Across all venues, the culinary philosophy centers around a true scratch kitchen environment with all menu items made from scratch, including hand-cut fries prepared in-house daily.

The Executive Chef will oversee culinary operations for all three concepts operating from one central kitchen. This individual will be responsible for leading kitchen operations, driving culinary excellence, maintaining high-quality execution, and building a strong back-of-house culture rooted in professionalism, accountability, and teamwork.

This is a highly visible leadership role requiring a chef with polished fine dining experience, strong operational discipline, and a passion for scratch cooking. The ideal candidate thrives in high-volume, chef-driven environments and understands the importance of consistency, presentation, systems, and guest experience. Experience in Michelin-starred or Michelin-recognized restaurants is highly preferred.

We are seeking a culinary leader who can balance creativity with execution, inspire and mentor teams, and uphold exceptional standards across multiple dining experiences. This role is ideal for a chef who is energized by building culture, elevating culinary programs, and contributing to one of the Southeast's most exciting hospitality projects.

Benefits:
• Competitive salary range of $100,000 - $200,000 depending on experience
• Opportunity to lead culinary operations for a premier multi-concept hospitality destination
• Career growth with an innovative and expanding hospitality group
• Creative input and influence across multiple restaurant concepts
• Supportive ownership and leadership team
• Comprehensive benefits package and performance incentives

Day in the Life:
• Oversee daily culinary operations for Jungle Bar, Umbo, and Siren Lounge from one centralized kitchen
• Lead, mentor, and develop BOH leadership teams, line cooks, prep cooks, and culinary staff
• Ensure all food is executed to the highest standards of quality, consistency, and presentation
• Manage inventory, purchasing, food cost controls, and labor budgets
• Collaborate with ownership and operations leadership on menu development and seasonal offerings
• Maintain strict sanitation, food safety, and kitchen cleanliness standards
• Drive a positive and professional kitchen culture focused on accountability and teamwork
• Coordinate prep, service, and execution across multiple concepts in a fast-paced environment
• Train and coach staff on scratch cooking techniques and refined plating standards
• Support hiring, onboarding, scheduling, and performance management initiatives

Requirements:
• 5+ years of Executive Chef or senior culinary leadership experience in polished upscale or fine dining environments
• Strong scratch kitchen experience required
• Experience overseeing multi-concept or high-volume culinary operations preferred
• High-end seafood and raw bar experience strongly preferred
• Michelin-starred or Michelin-recognized restaurant experience is a major plus
• Strong leadership, communication, and organizational skills
• Demonstrated expertise in food costing, labor management, and operational systems
• Ability to lead and inspire large culinary teams while maintaining high standards
• Passion for hospitality, mentorship, and guest experience
• Ability to thrive in a fast-paced, high-expectation opening environment