Vice President of Culinary Operations, Multi Unit Restaurant Group, Greater Boston MA
A growing New England restaurant group operating high volume, full service properties across the region is hiring a Vice President of Culinary Operations to lead the kitchens across the portfolio. Gravity Talent Partners is running this search confidentially on the company's behalf.
What You Will Own
Set culinary direction, standards and menu strategy across a multi unit portfolio
Lead Executive Chefs and regional culinary leaders; build the bench behind them
Own food cost, kitchen labor and purchasing programs at the company level
Drive menu development, testing, rollout and recipe discipline across concepts
Partner with operations, marketing and finance on growth and new openings
Hold food safety, sanitation and kitchen systems to one standard everywhere
What We Are Looking For
Multi unit culinary leadership, Corporate Executive Chef, Regional Chef or VP Culinary level
A chef who has run high volume scratch kitchens and then scaled standards across many of them
Command of food cost, purchasing and kitchen labor at portfolio scale
Proven menu development and rollout across multiple concepts
A developer of chefs who builds strong, promotable kitchen leadership
Compensation
Up to $250K, 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 Vice President of Culinary Operations Role
A Vice President of Culinary Operations leads the kitchen side of a multi unit restaurant company. Where an Executive Chef runs one kitchen, the VP sets the standard for all of them: what the menus are, how the food is made, what it costs and who is leading each line.
The job splits between creative and operational work. On the creative side, the VP drives menu development, seasonal changes, testing and rollout, and keeps the food true to each concept. On the operational side, the VP owns food cost, purchasing programs, kitchen labor models, recipe and spec discipline, and the training systems that make a dish taste the same in every location.
People leadership is most of the job. The VP hires, develops and holds accountable the Executive Chefs and regional culinary leaders, and builds the bench that lets the company open new units without diluting quality. The VP works closely with operations, marketing and finance, and is usually part of the senior leadership team.
Most VPs of Culinary come up through Executive Chef and Regional or Corporate Chef roles in high volume, scratch cooking restaurant groups.
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