Regional Director of Culinary - DDP Cleveland

Join Our Team

At DDP Restaurant Group CLE, we believe hospitality starts with our people. Across all of our restaurants in Cleveland, we’re always looking for passionate individuals to join our growing team from culinary and bar professionals to operations and restaurant management. All of our concepts are located in the heart of Ohio City within the INTRO building just a walk away from downtown.

Position Summary

The Culinary Director is responsible for overseeing and maintaining all culinary programs, systems, standards, and day-to-day kitchen operations across the company’s restaurant locations. This role provides leadership and direction to Chefs de Cuisine, Sous Chefs, and BOH teams while ensuring consistent execution of food quality, cleanliness, organization, safety, and service standards.

The Culinary Director is accountable for culinary operations, menu development, staffing and training, food and labor cost management, inventory, vendor relationships, and equipment and facility maintenance. This position serves as a key culinary leader within the organization and is responsible for setting the standard for kitchen operations across all locations.

The responsibilities outlined below are representative of the nature and level of work required for this position and may be modified based on organizational needs, new business development, or expansion of the role.

Key Responsibilities

Culinary Leadership & Operations:

• Lead and support Chefs de Cuisine, Sous Chefs, and BOH teams across multiple restaurant locations, ensuring consistent culinary standards and operational execution.
• Oversee daily kitchen operations, providing support with service readiness, staffing needs, and coverage during chef vacations, illness, or unexpected staffing shortages.
• Establish, implement, and continuously improve culinary systems, procedures, and standards to promote efficiency, consistency, and high-quality execution.

Menu Development & Management:

• Lead the development, testing, implementation, and training of new menus, recipes, and menu changes while ensuring consistency across locations.
• Create and refine culinary systems that streamline service, improve efficiency, and support consistent execution.
• Partner with FOH leadership to ensure teams are knowledgeable about menu offerings, preparation methods, ingredients, and allergens.

Administrative & Financial Management:

• Oversee food cost, labor cost, inventory, product pars, and purchasing across locations, ensuring performance aligns with company budgets and financial expectations.
• Manage vendor relationships, ordering, and purchasing while ensuring appropriate product levels and responsible use of company resources.
• Partner with company leadership on financial forecasting, budgeting, menu costing, PMIX analysis, and identifying opportunities to improve profitability.
• Oversee BOH staffing, hiring, performance management, and disciplinary processes while ensuring compliance with company policies and applicable health and safety regulations.

Training & Development:

• Develop and oversee BOH training programs, ensuring employees and culinary leaders are properly trained on recipes, systems, safety standards, and operational expectations.
• Coach, mentor, and develop culinary leadership and BOH employees while fostering a culture of accountability, teamwork, communication, and continuous improvement.

Quality, Safety & Standards:

• Establish and maintain standards for food preparation, quality, consistency, cleanliness, sanitation, organization, and service execution across all locations.
• Hold culinary leadership accountable for kitchen equipment, facilities, inventory, maintenance schedules, and overall readiness for service.
• Ensure all kitchens maintain compliance with food safety and sanitation requirements and consistently meet company standards.

New Restaurant Projects & Openings:

• Lead the culinary planning and execution of new restaurant openings, including vendor setup, equipment and smallwares, kitchen layouts, prep systems, staffing, training materials, allergen documentation, and BOH hiring.
• Establish culinary standards and systems prior to opening and oversee training and execution to ensure a smooth opening and consistent product from day one.

Qualifications & Experience:

• 5–7 years of progressive restaurant kitchen management experience, preferably in high-volume, fine-dining, or chef-driven restaurants.
• Robust experience as a chef and culinary leader with experience leading and developing large BOH teams.
• Strong culinary knowledge and experience with menu and recipe development, food and labor cost management, inventory, and kitchen operations.
• Knowledge of food safety, sanitation, equipment maintenance, and high-volume service execution.
• Experience with restaurant financial, ordering, labor, inventory, and POS systems.
• Strong communication, organizational, and time-management skills with the ability to manage multiple locations and projects.
• Ability to work independently, exercise sound professional judgment, and effectively collaborate with company leadership, vendors, and restaurant teams.
• A creative, solutions-oriented approach with a strong commitment to quality, consistency, and continuous improvement.
• Strong coaching and leadership abilities with a team-oriented approach.
• Proficiency with Google Suite.

Benefits:

• Competitive salary
• Health insurance
• Paid time off
• Paid vacation
• Bonus incentives
• 401(k) retirement plan
• Discounts at all company restaurants

Schedule & Work Environment:

• Full-time position
• Multiple restaurant locations
• Weekend availability required
• Flexible schedule based on business needs
• Ability to work extended shifts, including 10- and 12-hour shifts, as needed

Our Culture

At DDP Restaurant Group, hospitality is at the heart of everything we do. Our restaurants are built by teams who care deeply about creating experiences that feel genuine, welcoming, and unforgettable for our guests and for each other.

We believe the best restaurants are created when three things stay in balance:

• the guest experience
• the morale and growth of our team
• the health of the business

When those three align, everything else follows; exceptional food, meaningful connections, and a positive team culture.

Why Work With Us

We’re proud to offer more than a job; we offer a career in hospitality that supports your well-being and development. Whether you’re starting out in the kitchen or leading a restaurant, our benefits are designed to help you thrive:

• Comprehensive Health & Dental Insurance: Majority of premiums covered, with low out-of-pocket costs
• Paid Time Off: Available to all employees to rest and recharge
• 401(k) Retirement Plan: Plan and invest in your future
• Mental Health Resources & Employee Assistance Program: Confidential support for you and your loved ones
• Dining Discounts: 50% off at all DDP Restaurant Group operated concepts
• Professional Development: Support for approved certifications, wine education, culinary research, and professional accreditations
• Flexible Scheduling: Because balance matters

Grow With DDP

We’re committed to developing hospitality professionals at every level, from hosts and servers to sous chefs, bartenders, and general managers. Many of our leaders began their journeys in entry-level restaurant roles and have grown their careers within DDP Restaurant Group and the broader hospitality community.

If you’re curious, driven, and passionate about creating exceptional guest experiences, we’d love to hear from you.

Join Our Team
At DDP CLE Restaurant Group, we believe hospitality starts with our people. Across all of our restaurants in Cleveland, we’re always looking for passionate individuals to join our growing team from culinary and bar professionals to operations and restaurant management.
Our Culture
At DDP CLE Restaurant Group, hospitality is at the heart of everything we do. Our restaurants are built by teams who care deeply about creating experiences that feel genuine, welcoming, and unforgettable for our guests and for each other.
We believe the best restaurants are created when three things stay in balance:
• the guest experience
• the morale and growth of our team
• the health of the business
When those three align, everything else follows; exceptional food, meaningful connections, and a positive team culture.