Culinary Director

Job Description

Culinary Director – The Ritz-Carlton New York, NoMad

Company: José Andrés Group (JAG)

Location: The Ritz-Carlton New York, NoMad – New York, NY

Department: Culinary / Hotel Operations

Reports To: Director of Operations

Employment Type: Full-Time, Salaried

Salary Range: $180,000–$210,000 annually + 20% Performance-Based Bonus

Benefits: Comprehensive Benefits Package

About José Andrés Group

José Andrés Group (JAG), led by internationally acclaimed Chef José Andrés, is dedicated to creating extraordinary dining experiences through culinary innovation, exceptional hospitality, and our mission to Change the World Through the Power of Food!

With a diverse portfolio of restaurants and hospitality partnerships, JAG is recognized for its world-class cuisine, distinctive dining experiences, and commitment to culinary excellence.

At The Ritz-Carlton New York, NoMad , José Andrés Group brings its culinary vision to one of Manhattan's premier luxury hotels, offering signature restaurants, elevated rooftop hospitality, and comprehensive hotel food and beverage experiences.

We are seeking an accomplished, strategic, and passionate Culinary Director to lead our culinary operations, inspire our teams, and uphold the exceptional standards that define José Andrés Group.

Position Summary

The Culinary Director is the senior culinary leader responsible for the strategic direction, operational execution, financial performance, and culinary excellence of José Andrés Group's food operations at The Ritz-Carlton New York, NoMad.

Reporting directly to the Director of Operations , this position provides executive leadership across multiple culinary outlets, ensuring consistent execution of JAG's culinary vision, exceptional food quality, operational efficiency, and luxury hospitality standards.

The Culinary Director oversees culinary leadership, menu execution, food cost management, labor productivity, kitchen operations, sanitation, and talent development while maintaining strong partnerships with Hotel Leadership, Restaurant Operations, Finance, People & Culture, and JAG's corporate culinary teams.

The ideal candidate is an experienced executive culinary professional with a proven track record overseeing complex, multi-outlet luxury hotel or high-volume fine dining operations, leading diverse culinary teams, and delivering exceptional guest experiences.

Key Responsibilities

Executive Culinary Leadership & Operations

• Provide strategic and operational leadership for all assigned JAG culinary operations within The Ritz-Carlton New York, NoMad.
• Translate Chef José Andrés' culinary vision into consistent, exceptional culinary experiences.
• Oversee culinary execution across restaurants, bars, banquets, private events, and applicable hotel food and beverage services.
• Lead and develop Executive Chefs, Executive Sous Chefs, Sous Chefs, Pastry Leadership, and other culinary managers.
• Establish clear culinary standards, operational priorities, and performance expectations.
• Maintain a visible leadership presence throughout kitchen operations and peak service periods.
• Ensure consistent execution of recipes, preparation methods, presentation standards, and service expectations.
• Coordinate culinary resources, production schedules, and staffing across multiple outlets.
• Conduct regular kitchen inspections, tastings, and operational reviews.
• Identify opportunities to improve efficiency, productivity, consistency, and guest satisfaction.
• Partner with the Director of Operations to establish and execute annual culinary objectives and business plans.

Financial Performance & Cost Management

• Assume accountability for culinary financial performance, including food costs, labor, purchasing, inventory, and controllable expenses.
• Partner with the Director of Operations and Finance on annual budgets, forecasts, and financial planning.
• Review financial results and develop strategies to achieve profitability and productivity targets.
• Monitor key performance indicators, including:
• Food cost percentage and COGS
• Culinary labor costs and productivity
• Operating expenses and controllable costs
• Inventory performance and purchasing
• Waste, spoilage, and production yields
• Menu profitability and contribution margins
• Banquet and event culinary costs
• Budget and forecast accuracy
• Identify financial trends and implement corrective action plans.
• Evaluate recipe costing, portion sizes, production methods, and menu pricing recommendations.
• Partner with Purchasing and Finance to maintain strong vendor relationships and competitive product costs.
• Establish effective purchasing, receiving, storage, and inventory control procedures.
• Balance financial discipline with the integrity of the culinary experience.

Culinary Team Leadership & Development

• Lead, mentor, and develop a high-performing culinary leadership team.
• Establish clear expectations for performance, accountability, professionalism, and teamwork.
• Partner with Talent Acquisition and People & Culture on recruitment, onboarding, retention, and workforce planning.
• Conduct regular leadership meetings, performance evaluations, and development conversations.
• Identify high-potential employees and create professional development and succession plans.
• Support internal promotions and career advancement throughout JAG.
• Foster a positive, inclusive, respectful, and collaborative kitchen culture.
• Ensure culinary leaders effectively coach and develop their teams.
• Address performance concerns and employee relations matters in partnership with People & Culture.
• Monitor employee engagement, retention, and turnover trends.
• Promote JAG's values and leadership standards through professionalism, accountability, and a passion for culinary excellence.

Culinary Innovation & Quality Assurance

• Collaborate with JAG Corporate Culinary Leadership and property Executive Chefs on menu development and culinary initiatives.
• Ensure menus reflect JAG's culinary vision, creativity, and quality standards.
• Oversee seasonal menu changes, new dishes, and special culinary offerings.
• Conduct regular tastings and quality evaluations.
• Maintain consistency in flavor, texture, temperature, portioning, and presentation.
• Review recipes, specifications, and preparation methods for accuracy and consistency.
• Identify opportunities for menu refinement and operational improvement.
• Support innovative culinary experiences that enhance guest satisfaction and strengthen the property's reputation.
• Ensure menu changes are operationally feasible and financially responsible.
• Preserve the unique culinary identity of each JAG concept.

Luxury Hospitality & Guest Experience

• Champion exceptional culinary experiences aligned with JAG and The Ritz-Carlton's luxury hospitality standards.
• Partner with Restaurant General Managers and Hotel Leadership to ensure seamless Front of House and Back of House operations.
• Maintain exceptional food quality, presentation, and service timing.
• Support VIP dining experiences, special celebrations, and high-profile events.
• Respond proactively to guest feedback and culinary-related concerns.
• Collaborate with Operations Leadership on guest recovery and continuous improvement.
• Ensure culinary teams understand the importance of personalized service and hospitality.
• Identify opportunities to enhance guest satisfaction through creativity, consistency, and thoughtful execution.

Banquets, Private Events & Hotel Operations

• Provide culinary oversight for banquet functions, private dining, and special events within JAG's operating scope.
• Partner with Events, Banquet Operations, and Hotel Leadership to ensure successful execution.
• Review Banquet Event Orders (BEOs), production schedules, menus, and staffing requirements.
• Ensure accurate planning and execution of event-specific culinary needs.
• Oversee food quality, presentation, portioning, and service timing for events.
• Support customized menus, VIP events, and special culinary requests.
• Develop efficient production strategies for events of varying sizes and complexity.
• Ensure banquet culinary operations meet established cost and labor targets.
• Maintain effective communication between Events, Culinary, and Front of House teams.

Purchasing, Inventory & Labor Management

• Oversee culinary purchasing, inventory management, and product quality across assigned outlets.
• Partner with Purchasing and Finance on vendor selection, pricing, and purchasing strategies.
• Monitor inventory levels, product usage, and purchasing trends.
• Ensure proper receiving, storage, rotation, and inventory control procedures.
• Identify opportunities to reduce waste and improve purchasing efficiency.
• Oversee culinary labor planning, scheduling, productivity, and overtime.
• Ensure appropriate staffing and leadership coverage based on business volume.
• Partner with People & Culture and Talent Acquisition to anticipate staffing needs.
• Balance labor efficiency with the staffing required to maintain exceptional culinary standards.

Food Safety, Sanitation & Compliance

• Maintain accountability for food safety, sanitation, and kitchen compliance.
• Ensure adherence to applicable New York City health department regulations.
• Enforce proper food handling, storage, labeling, temperature control, and allergen protocols.
• Conduct regular kitchen inspections and sanitation reviews.
• Maintain operational readiness for health inspections and internal audits.
• Partner with Facilities and Engineering on kitchen equipment maintenance and repairs.
• Ensure appropriate emergency and incident-response procedures.
• Promote a safe, clean, and professional kitchen environment.
• Address compliance concerns promptly and implement corrective actions.

Hotel Partnerships & Cross-Functional Leadership

• Serve as the senior culinary representative for JAG within the property.
• Maintain strong relationships with The Ritz-Carlton's Hotel Leadership and food and beverage partners.
• Collaborate on shared operational priorities, guest experience initiatives, and special events.
• Participate in hotel and property leadership meetings as appropriate.
• Coordinate with hotel departments to support seamless culinary operations.
• Partner with Restaurant Operations, Finance, People & Culture, Talent Acquisition, Purchasing, and Facilities.
• Communicate culinary performance, operational challenges, and opportunities to the Director of Operations.
• Represent José Andrés Group professionally with hotel stakeholders, vendors, and external partners.

Strategic Planning & Continuous Improvement

• Partner with the Director of Operations on long-term culinary strategy and operational priorities.
• Develop annual and quarterly action plans aligned with financial and operational objectives.
• Analyze culinary performance, financial results, guest feedback, and operational trends.
• Identify opportunities to improve systems, processes, productivity, and efficiency.
• Lead culinary improvement initiatives and special projects.
• Support capital planning, kitchen equipment needs, and operational investments.
• Maintain awareness of New York City's luxury dining market and competitive landscape.
• Present performance updates, recommendations, and strategic priorities to senior leadership.

What We're Looking For

• 10+ years of progressive culinary leadership experience , including significant executive-level responsibility.
• 5+ years as an Executive Chef, Culinary Director, Executive Culinary Director, or comparable senior culinary leader strongly preferred.
• Proven experience overseeing multiple culinary outlets within a luxury hotel, resort, high-volume fine dining operation, or complex hospitality environment .
• Strong background in chef-driven, upscale, or luxury hospitality concepts.
• Demonstrated experience leading Executive Chefs, Sous Chefs, and large culinary teams.
• Proven responsibility for culinary financial performance, budgeting, forecasting, and cost management.
• Strong understanding of food cost, labor productivity, inventory, purchasing, and profitability.
• Experience overseeing restaurant, banquet, private dining, and hotel culinary operations.
• Strong knowledge of classical and contemporary culinary techniques.
• Experience collaborating with corporate culinary teams and implementing established culinary concepts.
• Proven ability to maintain exceptional food quality across multiple outlets.
• Strong understanding of luxury hospitality and elevated guest experience standards.
• Experience developing high-performing culinary leadership teams.
• Exceptional communication, organization, analytical, and decision-making skills.
• Ability to balance strategic leadership with hands-on culinary engagement.
• Experience working with luxury hotel leadership and property partners strongly preferred.
• Strong understanding of food safety, sanitation, and regulatory compliance.
• Collaborative, accountable, people-focused leadership style with a passion for culinary excellence.
• Culinary degree or equivalent professional training preferred.
• Flexible availability, includi