We’re Hiring: Culinary Director
We are seeking an accomplished and passionate Culinary Director to lead the culinary vision and operations of our growing, multi-location restaurant group.
This is a senior leadership position for a creative, hands-on culinary professional with extensive experience in oyster bars, raw-bar programs, and seafood-forward restaurants. The Culinary Director will oversee food quality, menu development, kitchen operations, financial performance, and culinary teams across several locations—ensuring every restaurant consistently delivers an exceptional guest experience.
Key Responsibilities
- Develop and execute a cohesive culinary vision across multiple restaurant locations
- Create innovative, seasonal menus with a strong focus on oysters, seafood, freshness, and responsible sourcing
- Establish and maintain standards for seafood receiving, storage, handling, preparation, sanitation, and presentation
- Oversee executive chefs, chefs de cuisine, sous chefs, and back-of-house teams
- Recruit, train, mentor, and develop culinary leaders
- Maintain consistency in food quality, portioning, plating, recipes, and execution
- Develop standardized recipes, preparation procedures, and kitchen systems
- Manage food and labor costs, purchasing, inventory, waste, and vendor relationships
- Partner with ownership and operations leadership on restaurant openings, menu launches, special events, and growth initiatives
- Conduct regular kitchen visits, inspections, tastings, and performance reviews
- Ensure compliance with all food-safety, sanitation, and workplace requirements
- Build a positive, accountable kitchen culture centered on excellence, teamwork, and professional growth
Qualifications
- Proven senior culinary leadership experience within a multi-location restaurant group
- Significant experience in oyster bars, raw bars, or seafood-focused restaurants is required
- Strong knowledge of oyster varieties, seafood seasonality, sourcing, storage, handling, and food safety
- Demonstrated success with menu development and high-volume restaurant operations
- Strong financial understanding, including food cost, labor management, inventory, purchasing, and budgeting
- Experience building systems and maintaining consistency across multiple kitchens
- Excellent communication, organization, leadership, and problem-solving skills
- Ability to balance creativity with operational discipline and profitability
- Willingness to travel regularly between restaurant locations
- A hands-on leadership style and genuine passion for hospitality
We are looking for someone who can inspire teams, protect quality, strengthen operations, and help shape the future of our restaurant group. If you are an experienced culinary leader who believes exceptional seafood begins with sourcing, technique, consistency, and hospitality, we would love to hear from you.
To apply, please submit your résumé, a brief introduction, and pictures of food and email to [email protected]
Pay: $80,000.00 - $88,000.00 per year
Benefits:
Work Location: In person
