Job Overview
*must have 2-3 years of multi unit experience*
The Butcher’s Daughter Group is looking for an experienced, creative, and deeply hospitality-minded Culinary Director to lead the culinary vision across all of our locations (Los Angeles, New York and Austin).
This is a hands-on leadership role for someone who is equally excited about shaping a menu at the highest level and getting into the details of execution. You’ll be responsible for creating and evolving our culinary identity across the brand — ensuring that every location feels distinctly The Butcher’s Daughter while maintaining a consistent standard of quality, creativity, and hospitality.
The Role
As Culinary Director, you will oversee the culinary program across all The Butcher’s Daughter locations, partnering closely with our restaurant leadership and operations teams to develop menus, maintain standards, and continually push our food program forward.
You’ll spend approximately 60% of your time based at our Venice location, with approximately 30% of your time traveling between our other locations. The remaining time will be dedicated to culinary development, planning, sourcing, menu work, and leadership. Your responsibilities will be (but not limited to)
1. Culinary Vision & Menu Development
Own and evolve the culinary identity of The Butcher’s Daughter across all locations, ensuring the food program remains distinctive, seasonal, creative, and true to the brand.
- Lead the development of seasonal menus, new dishes, recipes, specials, and culinary concepts.
- Set and maintain standards for flavor, quality, presentation, ingredients, and consistency.
- Oversee recipe development, menu costing, pricing, food cost, and menu profitability.
- Build and maintain relationships with farmers, producers, purveyors, and specialty suppliers.
- Identify new ingredients, techniques, and culinary opportunities that keep the program evolving.
- Partner with Beverage, Marketing, and Leadership on menus, events, collaborations, and brand initiatives.
2. Culinary Operations & Standards
Ensure that the culinary vision translates into excellent, consistent execution across every location. The Culinary Director will be deeply connected to the restaurants and work closely with each kitchen leadership team to continuously improve the operation.
- Establish and maintain culinary standards, recipes, prep systems, kitchen procedures, and quality-control practices.
- Regularly visit locations to taste, evaluate, troubleshoot, and ensure consistency across the group.
- Work closely with Executive Chefs and Sous Chefs on kitchen organization, staffing, prep, service, and execution.
- Monitor food cost, waste, purchasing, portioning, and overall kitchen performance.
- Identify opportunities to improve efficiency and profitability without compromising quality.
- Lead culinary planning and execution for new restaurant openings, menu launches, special events, and other culinary initiatives.
- Ensure teams are properly trained and equipped to execute new menus and maintain brand standards.
3. Culinary Leadership & Team Development
Build and lead a strong culinary culture across the organization. This role is responsible for developing the chefs and teams who ultimately bring the culinary vision to life.
- Lead, mentor, and develop Executive Chefs, Sous Chefs, and culinary leadership across all locations.
- Recruit and help build high-performing culinary teams.
- Establish clear expectations, accountability, and standards for culinary leadership.
- Develop training programs and create opportunities for chefs and cooks to grow within the organization.
- Identify and develop future culinary leaders.
- Foster a kitchen culture that is collaborative, professional, curious, and grounded in hospitality.
- Serve as a resource and mentor to culinary teams while giving individual chefs the autonomy to lead their kitchens effectively.
- Partner closely with Operations, Finance, HR, and Leadership to ensure the culinary team and business are aligned.
If this is you - let's meet!
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Equal Employment Opportunity
The Butcher’s Daughter is an equal opportunity employer. We are committed to creating an inclusive workplace and consider qualified applicants without regard to race, color, religion, sex, gender identity or expression, sexual orientation, pregnancy, national origin, ancestry, age, disability, genetic information, veteran status, marital status, or any other characteristic protected by applicable federal, state, or local law.
We are committed to providing reasonable accommodations to qualified individuals with disabilities throughout the application and employment process. If you require an accommodation to participate in the application process, please let us know.
This job description is intended to describe the general nature and level of work performed in this role. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Responsibilities may change as business needs evolve.
Employment is subject to applicable federal, state, and local laws and regulations. The Butcher’s Daughter complies with all applicable workplace, wage and hour, health and safety, and employment laws.
Pay: $120,000.00 - $125,000.00 per year
Benefits:
- Dental insurance
- Employee discount
- Health insurance
- Life insurance
- Paid time off
- Retirement plan
- Vision insurance
Work Location: In person
