Culinary Director wanted for Restaurant Group (Midtown)

About Us: We are a dynamic, chef-driven restaurant located in the heart of New York City, committed to delivering exceptional culinary experiences with an emphasis on creativity, quality, and consistency. As we continue to grow and evolve, we are seeking a passionate, innovative, and strategic Culinary Director to lead our kitchen operations and guide the culinary vision of our brand. Role Description Salary Range: 80k-100k *Based on Experience This is a full-time on-site role for a Culinary Director. Based in the New York City Metropolitan Area, the Culinary Director will oversee all culinary operations, including menu development, cooking, and food & beverage management. The role involves coordinating with suppliers, managing purchasing, and ensuring the highest standards of food quality and presentation. The Culinary Director will also be responsible for training kitchen staff and ensuring compliance with health and safety regulations. Qualifications: -Culinary Skills and Cooking techniques -Experience in Food & Beverage management -Proficiency in Menu Development and planning -Knowledge of Purchasing and supplier coordination -Strong leadership and team management skills -Excellent organizational and time management abilities -Ability to work in a fast-paced environment -Culinary degree or equivalent experience preferred -Experience in the hospitality industry is a plus Key Responsibilities: -Lead and manage all culinary operations across the restaurant -Develop innovative, seasonal, and brand-aligned menus -Uphold and enforce high standards for food quality, presentation, and consistency -Recruit, train, mentor, and manage kitchen staff, fostering a positive and professional kitchen culture -Collaborate with FOH leadership and ownership on budgeting, cost control, and P&L performance -Ensure compliance with health and safety regulations -Maintain relationships with top-tier vendors and purveyors to source the highest-quality ingredients -Monitor culinary trends and integrate them thoughtfully into the restaurant’s offerings