Culinary Director - One Haus- NYC : Job Details

This role reports to the CEO/President and is responsible for driving culinary excellence, innovation, and profitability across the company's nationwide restaurant portfolio (20 locations). This role combines operational leadership (70% in-restaurant presence) with strategic oversight of menu development, food quality, and kitchen operations. This is a highly collaborative position and cross-functional project management and communication skills are required.

What's on your plate:

Strategic Leadership & Innovation

● Lead culinary vision and strategy across all locations

● Balance revenue growth with culinary innovation through menu development and market positioning

● Analyze market trends and competitive offerings to inform strategic menu decisions

● Partner with Executive Chef & Co-Founder on new restaurant openings and concept development

● Partner with finance and ELT to develop quarterly OKRs and strategic initiatives for culinary operations

Operational Excellence

● Ensure consistent food quality and guest experience standards

● Implement and maintain food safety and sanitation protocols

● Conduct regular operational audits and implement improvement plans

● Manage kitchen layout and design for new locations

● Oversee equipment maintenance and capital expenditure projects

Menu & Product Development

● Lead seasonal menu changes (4x per year), monthly exclusives (12x per year) and one-off offerings for holidays and promotional periods

● Develop and standardize recipes across locations

● Source and evaluate new products and ingredients

● Collaborate with Marketing, Operations and L&D on menu launches and promotions

Financial Management

● Develop and manage annual budgets for food costs and kitchen labor

● Monitor and optimize food costs through strategic sourcing and menu engineering

● Analyze P&L statements and implement profit improvement initiatives

● Manage vendor relationships and procurement strategies

Team Leadership & Development

● Build and lead high-performing culinary teams across multiple locations

● Develop training programs for all kitchen positions in partnership with L&D

● Create career advancement pathways for culinary team members

● Mentor and coach HOH restaurant leaders and Shift Leaders

50% travel required for multi-unit oversight

What you'll bring to the table:

● 10+ years progressive culinary leadership experience

● 5+ years director-level or equivalent experience leading large kitchen teams

● Multi-unit restaurant management experience

● Bilingual Spanish preferred, but not required

● Servesafe certified or the ability to become Servesafe certified in the first 30 days of employment

● Strong financial acumen and P&L management experience

● Experience with plant-based cuisine (a plus, but not required)

● Strong strategic and operational planning capabilities

● Strong problem-solving and decision-making abilities

● Excellent communication and interpersonal skills

● Ability to work in fast-paced, dynamic environments

What they offer:

● Bonus structure

● Medical, Dental & Life insurance

● 401K

● Opportunities to grow and develop your career with our ever-growing company

● Tuition and Professional Certification Program Assistance

● Pet Insurance available for all employees

● ClassPass Wellness/Fitness Program provided