Director of Culinary Operations & Food Systems

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