Culinary Director

Job Description

Job Description

Job Title:
Culinary Director

Location:
Redmond / Renton, WA | Company Wide | Full-Time

Pay Range:
$110,000 – $130,000 annually**
Actual compensation will be determined based on experience, skills, and internal equity.

About Us:

Kizuki International LLC is one company united by a single purpose — to spread joy through authentic culinary experiences. Our family of Asian culinary brands includes:

• Kizuki Ramen & Izakaya – delivering the most authentic Japanese ramen experience outside Japan through scratch-made broths, Japanese-designed interiors, and craftsmanship.
• Supreme Dumplings – offering handcrafted Xiao Long Bao and other small bites made with precision, tradition, and heartfelt execution .
• Tang Bar / Swish Swish – a modern fast-casual concept bringing bold Sichuan malatang flavors to a customizable, energetic format .

Though each concept is unique, all share the same values: craftsmanship, connection, hospitality, and a relentless pursuit of culinary excellence. We proudly operate 20+ restaurants and 4+ central kitchens/commissary facilities across multiple states — and we’re growing.

About the Role:

The Culinary Director is a senior leadership role responsible for driving culinary excellence, operational consistency, menu innovation, and food quality across all restaurant brands and commissary kitchens within Kizuki International LLC.

You will oversee culinary strategy and execution across 20+ restaurant locations and multiple central kitchens supporting Kizuki Ramen & Izakaya, Supreme Dumplings, Tang Bar, and Swish Swish.

This role requires a strategic, hands-on leader ready to elevate multi-concept, multi-state operations. You will coach, inspire, and support back-of-house teams, define culinary standards, and partner closely with Operations, Procurement, Marketing, and Executive Leadership.

Reports To: Director of Operations

Key Responsibilities

Culinary Leadership & Standards

• Maintain, enforce, and elevate culinary standards across all restaurant and commissary locations.
• Ensure consistency in flavor, texture, presentation, and portioning.
• Conduct audits for food quality, kitchen cleanliness, equipment condition, and health-code compliance.
• Lead cross-concept standardization of recipes, SOPs, and production systems.

Menu Innovation & Product Development

• Lead creation, testing, and rollout of new menu items and seasonal offerings.
• Collaborate with Marketing on product launches, promotions, and culinary storytelling.
• Identify opportunities for innovation, efficiency, and enhanced guest experience.

Operational & Financial Management

• Manage food costs, labor costs, and budgets to meet financial targets.
• Optimize prime cost, COGS, food cost %, labor cost %, inventory turnover, and menu profitability.
• Partner with Procurement to source high-quality ingredients while maintaining cost control.
• Oversee equipment uptime, workflow design, and production throughput across kitchens.

Team Leadership & Development

• Coach and develop chefs, kitchen managers, and commissary leads.
• Foster a collaborative, high-performance kitchen culture.
• Deliver training on culinary techniques, safety, and operational best practices.
• Strengthening cross-training and career pathways for culinary teams.

Quality Assurance & Safety

• Uphold strict food safety standards and allergen management procedures.
• Maintain high audit scores and regulatory compliance.
• Identify and mitigate safety risks.

Interdepartmental Collaboration & Brand Stewardship

• Partner with Operations to resolve staffing challenges and guest feedback.
• Support vendor and supplier relationships.
• Represent the company at events, tastings, and community engagements.

Indicators & Measurements of Success

Financial Metrics:

• Prime Cost, COGS, Food Cost %, Labor %, Food Waste %, Inventory Turnover, Menu Item Profitability

Operational Efficiency:

• Order Accuracy, Turnaround Time, Production Throughput, Equipment Uptime, Yield %, On-Time Delivery Rate

Quality & Consistency:

• Product Presentation, Customer Feedback, Food Temperature Compliance, Allergen Management

Safety & Compliance:

• Food Safety Audit Scores, Safety Incident Rate, SOP Compliance, HACCP adherence, Culinary Team Retention

Requirements:

• 5+ years multi-unit culinary management experience, including 3+ years in senior leadership
• High school diploma or GED required; Culinary Arts or Hospitality Management degree preferred
• Strong financial knowledge: COGS, labor, food cost %, budgets, and inventory systems
• Excellent communication skills with ability to coach, motivate, and influence teams
• Knowledge of food safety, sanitation regulations, and production systems
• Ability to thrive in a fast-paced, multi-unit environment managing multiple priorities
• Ability to travel between locations and work nights/weekends as needed
• Physical ability to stand for long periods, lift up to 50 lbs, and work in various kitchen conditions
• Bilingual skills are a plus and highly valued

Benefits

• Medical, Dental, Vision, Life & AD&D insurance
• Employee Assistance Program & Teladoc
• Paid time off
• People with a criminal record are encouraged to apply

We are an equal opportunity employer . We consider all applicants without regard to race, color, religion, sex, gender identity, sexual orientation, age, national origin, disability, veteran status, or any other status protected by law. We are committed to fostering a diverse and inclusive workplace that reflects the communities we serve.

Join Our Culinary Family

If you are passionate about driving culinary excellence, developing teams, and elevating multi-concept operations, we’d love to meet you. Your leadership will shape the future of 20+ restaurants, 4+ commissary kitchens, and four fast-growing Asian culinary brands — all united by the belief that food made with passion brings people together.