Director of Culinary Operations & Food Systems

Job Description This is a remote position. Job Description 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. What You'll Own 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 What We're Looking For 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 Benefits HMO (health insurance) Paid time off (PTO) Work from anywhere Opportunities for promotion Pay raise