Culinary Director

Culinary Director – Delaware/Pennsylvania

Join a respected hospitality group operating multiple celebrated restaurant concepts throughout Delaware and Pennsylvania. This is a rare opportunity for a creative, business-minded culinary leader to shape menus, influence brand direction, and contribute as a key member of the senior leadership team while mentoring culinary talent.

Culinary Director Benefits & Compensation

• Competitive annual base salary ($95,000–$110,000 )
• Performance-based bonus
• Comprehensive benefits package
• Paid time off
• Dining discounts
• Professional development opportunities

Culinary Director Requirements & Qualifications

• Proven leadership experience as a Culinary Director, Corporate Chef, Regional Chef, Executive Chef, or similar senior culinary leadership role
• Significant experience in high-volume, full-service restaurant operations
• Experience with menu development, culinary innovation, and scalable recipe creation
• Strong understanding of food cost, labor management, purchasing, inventory, and restaurant profitability
• Demonstrated ability to develop and lead culinary teams, including Executive Chefs and Kitchen Managers
• Excellent written and verbal communication skills
• Exceptional organizational, project-management, and decision-making abilities
• Valid driver’s license and reliable transportation for regular travel between locations
• Flexibility to work days, evenings, weekends, and holidays as business needs require

Culinary Director Preferred Background & Skills

• Multi-unit restaurant experience
• Ability to mentor, empower, and inspire culinary teams
• Comfort collaborating directly with ownership and senior leadership
• Experience establishing training programs and culinary systems

Culinary Director Day-to-Day Responsibilities

• Lead the culinary vision, menu development, and culinary strategy for multiple concepts
• Collaborate with ownership and leadership on evolving brand direction and future growth
• Oversee the creation, costing, and rollout of new menu items and seasonal initiatives
• Ensure food quality, presentation, and execution standards across all locations
• Develop, mentor, and empower Executive Chefs and kitchen teams
• Establish and maintain culinary systems, training, and operational standards
• Monitor and improve key financial metrics including food and labor costs
• Manage vendor relationships, sourcing, and product quality
• Drive a culinary culture focused on creativity, professionalism, and continuous improvement

If you’re ready to take on a highly visible, influential culinary leadership role with room to grow, we encourage you to apply.