Director of Culinary Operations & Food Systems

Role Summary

This is a remote position.

We need someone who can diagnose an entire culinary system, fix urgent product and quality problems fast, and then build the systems — recipes, specs, training, food safety — that let quality survive growth and turnover across multiple locations.

This is a fully remote role. A dedicated on-site Head Chef already handles floor-level kitchen execution — your focus is on the systems, standards, and leadership that keep quality consistent across every location, not day-to-day kitchen presence.

Responsibilities

• Assess the current state of products, menus, recipes, and suppliers using data, reports, and remote evidence review
• Diagnose and direct fixes for taste, consistency, and food-safety failures — working through the on-site Head Chef and location teams
• Build controlled recipes and process standards with clear tolerances and version control
• Lead menu engineering — fix, reposition, or cut underperforming products
• Establish food-safety and traceability controls, with root-cause analysis on failures
• Recruit, train, and develop culinary leaders across locations remotely
• Own the culinary drivers of food cost, waste, and margin

Requirements

• Significant senior culinary leadership in a complex, multi-location environment
• Proven ability to restore product quality and build repeatable systems — not just cook well
• Comfortable leading and directing kitchen execution remotely, through on-site leads
• Strong understanding of food cost, yield, and labor economics
• Food safety and quality assurance experience
• Advanced, practical use of AI and data tools for culinary management

Bonus Points

• Experience managing across multiple concepts, cuisines, or dayparts
• Experience directing culinary teams remotely or across distributed locations
• Beverage operations or dining service experience
• Track record building training and succession pipelines for culinary teams

You'll Thrive Here If You...

• Believe quality should survive turnover, distance, and growth — not depend on one person's memory
• Can lead and influence kitchen teams effectively without being physically present
• Balance exacting culinary standards with real commercial judgment
• Want to build systems, not just run a kitchen

Benefits

• HMO (health insurance)
• Paid time off (PTO)
• Work from anywhere
• Opportunities for promotion
• Pay raise