Regional Director of Culinary, Multi Unit Restaurant Group, Seacoast New Hampshire
A growing New England restaurant group operating high volume, full service properties across the region is hiring a Regional Director of Culinary to lead the Executive Chefs in its Seacoast New Hampshire restaurants. Gravity Talent Partners is running this search confidentially on the company's behalf.
What You Will Own
Lead Executive Chefs across a region of high volume, scratch kitchen restaurants
Own regional food cost, kitchen labor, purchasing and sanitation results
Roll out menus, recipes and specs and hold them to one standard across the region
Hire, develop and promote Executive Chefs and Sous Chefs; build the culinary bench
Lead kitchen openings and kitchen side projects in the region
Partner with the VP Culinary, operations and finance on company initiatives
What We Are Looking For
Multi unit culinary leadership as a Regional Chef, Corporate Chef or Director of Culinary
A chef who has run high volume scratch kitchens and then led several of them
Command of food cost, kitchen labor and purchasing across multiple units
A developer of chefs with a record of promoting from within
Organized, mobile and comfortable with regional travel
Compensation
Up to $200K, full time.
How to Apply
Apply below and your information comes straight to our team. A Gravity Talent Partners recruiter reviews every application and will reach out if your background is a fit. This search is confidential.
The Regional Director of Culinary Role
A Regional Director of Culinary leads the kitchens in a group of restaurants through their Executive Chefs. The seat sits between the single kitchen and the corporate culinary office: close enough to the line to fix a station, far enough above it to run food cost, labor and standards across a region.
Day to day, the Regional Director of Culinary is in the kitchens: tasting, checking specs and sanitation, reviewing food cost and labor with each Executive Chef, and coaching. The role owns menu rollouts in the region, recipe discipline, purchasing compliance and the training that keeps every kitchen cooking to the same standard.
People leadership is the core of the job. The Regional Director hires, develops and promotes Executive Chefs and Sous Chefs, builds a bench for openings and turnover, and works with operations partners so kitchen and front of house pull in the same direction.
Candidates usually come from Executive Chef seats in high volume, scratch cooking restaurants, often with a multi unit chapter as a Corporate Chef, Traveling Chef or Regional Chef.
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