Lead and Build a Multi-Channel Culinary Operation
We are an ever-evolving Raleigh-based hospitality group building a multi-channel culinary operation that spans chef-driven restaurants, catering and events, boutique inn culinary programming, and scalable food initiatives.
We are seeking a proven leader and innovator with deep experience in chef-driven, trend-forward operations. Extensive back-of-the-house experience is preferred, along with single-unit to multi-unit general management.
This role is ideal for someone who is extremely comfortable working within modern, evolving concepts — and who enjoys building systems, teams, and revenue.
We are a lean organization with multiple active revenue streams already in place and significant opportunity to grow into a highly profitable, well-structured culinary business.
This is not a traditional Executive Chef role.
This is an opportunity to run culinary as a business.
What You Will Lead
- Oversee culinary operations across all restaurant and food concepts
- Develop innovative menus that balance creativity, quality, and profitability
- Lead catering and private event culinary programs
- Build boutique inn culinary offerings and experiential dining programs
- Create and implement kitchen systems, prep manuals, and recipe documentation
- Recruit, train, and develop high-performing culinary teams
- Manage food production processes to ensure consistency, efficiency, and quality
- Drive food cost control, labor optimization, and accurate forecasting
- Ensure compliance with food safety and sanitation standards
- Oversee food vendors and kitchen tenants within our venue ecosystem
- Support scalable food initiatives including large-volume remote deployment programs (400–800 people per day)
Our Culinary Standard
We believe great food and strong operations must go hand in hand.
Experience in chef-owned, chef-driven, or award-recognized restaurants is strongly preferred. We value environments where:
- high standards are non-negotiable
- systems support execution and consistency
- food cost and labor are tightly controlled
- teams are trained with intention
- pride in craft and professionalism matter
What We’re Looking For
- Proven leadership in multi-unit, high-volume, or complex culinary operations
- Strong culinary foundation with menu development experience
- Experience in catering, events, banquet service, or production kitchens
- Deep understanding of food cost control, inventory, and forecasting
- Ability to lead and motivate diverse culinary teams
- Organized, systems-driven mindset
- Comfort managing multiple revenue streams simultaneously
- Entrepreneurial spirit with strong accountability
Compensation & Growth Opportunity
- Base salary up to $65,000 (flexible for the right leader)
- Performance bonuses tied directly to profitability
- Revenue participation as programs scale
- Clear path to senior operations leadership as the company grows
Why This Role Is Unique
Most culinary leadership roles focus on one restaurant.
This role allows you to:
- Build and run a multi-channel culinary business
- Create predictable revenue while pursuing large growth opportunities
- Work directly with ownership on strategy and expansion
- Lead with autonomy and real responsibility
If you’re a culinary leader who wants to build, scale, and truly own the success of a complex operation — not just manage service — we’d love to connect.
Please apply with your resume and a brief note about why this opportunity aligns with your experience and goals.
Job Type: Full-time
Pay: From $65,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
