Culinary Director

Authentic Mexican cuisine organization with exceptionally low turnover is looking for a Culinary Director to lead the next evolution of the group! This is a large-scale role for a talented, innovative, training-oriented leader to help shape the company’s next phase of growth. Looking for a chef with a proven track record within Mexican cuisine who flourishes in a collaborative, cross-functional environment with senior leadership and other departments (such as Marketing and Procurement). This role carries full accountability for the Culinary Department's financial performance. A past track record in high volume, multi-unit leadership experience is essential, with a focus on delegation, SOPs, and development.

This role is based in Orange County and candidates must be able to commute and/or relocate to that region. Advanced Spanish communication skills preferred!

Culinary Director Responsibilities:

• Provide strategic and visionary leadership, establishing culinary, operational, and financial goals aligned with the company’s growth objectives
• Own culinary quality, consistency, presentation, innovation, and continuous improvement across all locations while protecting brand integrity and profitability
• Develop and implement systems, processes, and production strategies that improve operational efficiency, labor productivity, freshness, and overall execution
• Lead and develop high-performing culinary teams through hiring, training, coaching, delegation, performance management, and succession planning
• Champion cross-functional collaboration across all departments to ensure seamless execution of business initiatives
• Maintain a strong field presence through regular store visits, identifying opportunities to improve product quality, sanitation, organization, customer experience, labor efficiency, and operational standards
• Own departmental financial performance
• Ensure compliance with food safety, sanitation, company policies, and applicable local, state, and federal regulations

Culinary Director Requirements:

• 4+ years of multi-unit culinary leadership experience, overseeing at least 10 locations as either a Vice President (VP) of Culinary, Regional Chef, Corporate Chef, Area Chef or similar role
• Proven expertise in authentic Mexican cuisine, including a passion for regional nuances, traditional techniques, and sourcing high-quality ingredients
• Spanish-speaking fluency preferred, with the ability to communicate effectively with culinary team members
• Extensive experience leading large-scale, high-volume culinary operations
• Strong financial acumen, with demonstrated knowledge in managing sales, margins, labor, budgets, forecasting, and overall departmental profitability
• Ability to recruit, train, mentor, delegate to, and develop high-performing teams and future leaders
• Strategic communication, and cross-functional leadership skills, with the ability to drive change, navigate complex situations and partner effectively with operations, procurement, replenishment, R&D, and food safety.

Compensation / Benefits:

• Base salary in the range of $160k-$210k
• Bonus plan
• 401k WITH matching
• Medical, Dental, Vision plans
• PTO
• Negotiable relocation assistance