Culinary Director

Description

Awesomeness is a standard around here and we encourage all of those who bring energy and HYPE to come see for yourself. We operate with our core values at the heart of everything we do: Guest Service, High Quality Ingredients, Health, Safety, and a Commitment to Culture. We have a high-energy, friendly, and incredible team. We are looking for a culinary superstar who lives to create jaw-dropping food. The perfect candidate is a well-rounded leader, who pays equal respect to caring for people, quality ingredients, and upholding systems and policies.

Key Responsibilities:

Key Responsibilities

•  Develops and implements operational plans, systems, and standards to ensure all culinary, safety, and health objectives are consistently achieved. 
•  Leads, conducts, and communicates results from all health inspections and internal audits; creates and executes corrective action plans as needed. 
• Supports and executes company-wide culinary initiatives, ensuring alignment across all locations. 
•  Analyzes guest feedback, including internal review platforms, to identify operational gaps; develops and implements solutions to improve performance and guest satisfaction.
• Establishes and communicates clear culinary strategies focused on elevating food quality, consistency, and overall guest experience. 
• Ensures proper staffing levels across all units, including both management and hourly team members, to support operational efficiency and service standards. 
• Recruits, develops, and mentors BOH leadership and team members through hands-on training, coaching, and clear performance expectations. 
• Designs and implements training programs that drive consistency in food quality, presentation, sanitation, and execution across all locations. 
• Oversees new product development and supports the successful rollout of new menu items, systems, and programs. 
• Collaborates on purchasing programs, vendor relationships, and cost-control initiatives to ensure product quality while maintaining budget targets. 
• Conducts regular site visits; completes detailed reports with actionable feedback and follows up to ensure accountability and improvement. 
• Manages labor and food cost budgets responsibly, identifying opportunities to improve profitability without compromising quality. 
• Leads recipe development, standardization, and documentation to ensure consistency across all units. 
• Oversees menu development, costing, and execution for large-scale and offsite events. 
• Maintains compliance with all local, state, and federal food safety and sanitation regulations. 
•  Drives a culture of accountability, cleanliness, organization, and culinary excellence in all kitchens. 
•  Monitors kitchen equipment and facility needs; coordinates maintenance and capital improvement planning as necessary. 
• Partners with FOH leadership to ensure seamless service execution and alignment between kitchen and guest experience. 
•  Stays current on culinary trends and continuously introduces innovative ideas to keep menus relevant and competitive. 
• Performs additional duties and responsibilities as assigned. 

Benefits

• Bonus programs based on meeting company set goals.
• Medical and dental coverage.
• Meal discounts.
• 2 one-week paid vacations per year.
• 401(k) plan.

The Cowfish is an Equal Opportunity Employer. The Cowfish does not discriminate based on race, religion, color, sex, gender identity, sexual orientation, age, disability, national origin, marital status, veteran status or any other basis covered by appropriate law

Requirements

•  Preferred Qualifications: 
• Bachelor’s Degree in Culinary Arts or Associates degree in Culinary Arts Degree with 5-10 years progressive food service management experience. 
• Minimum of five years of progressive BOH food service management experience required 
• Minimum of three years BOH food service management experience in a multi-unit setting required 
• Minimum of three years P&L experience in management capacity 
• Expert knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation 
• Ability to develop and execute recipes per company standards 
• Must be hands-on manager 
• Must be experienced with computers to include Microsoft Office 
• ServSafe certification required