Culinary Operations Director

Job Description

Job Description

Culinary Operations Director – Multi-Unit Hospitality Group (Houston, TX)

Salary Range : $100,000–$110,000+ (based on experience)

Location : Houston, TX

Employment Type : Full-Time, On-Site

Service Model : Full-Service Dining

About the Role

A growing hospitality group with a strong cultural identity and two thriving Houston locations is seeking a Culinary Operations Director to lead back-of-house systems and scale operational excellence across future units. This is a hands-on leadership role for a strategic operator who thrives in high-volume, scratch kitchens and is ready to build the foundation for multi-unit growth.

The ideal candidate will begin as Kitchen Manager of our second location (full-service), while being compensated and titled as Culinary Director. Once systems are built and stabilized, this leader will hire and train a Kitchen Manager for that unit and shift focus to launching our third store.

Key Responsibilities

• Systems & Process Leadership Design and implement scalable BOH systems (inventory, ordering, waste tracking, SOPs, audits)
• Create a replicable “Kitchen Manager’s Playbook” for future locations
• Staff Leadership & Development Supervise and mentor kitchen team : Sous Chefs, Leads, line / prep cooks
• Enforce quality standards and accountability across all stations
• Operational Oversight Monitor daily execution and system adherence
• Collaborate with ownership and culinary leadership on menu rollouts and feasibility
• Analyze food / labor costs and performance metrics to drive decisions
• Cross-Functional Collaboration Serve as the bridge between BOH operations, culinary development, and FOH coordination
• Report on KPIs, audits, and process improvements

Qualifications

Compensation & Growth Path