Culinary Director

The Culinary Director serves as the strategic and operational leader of all culinary efforts within the Nova Hospitality Group brand portfolio. This role is responsible for ensuring excellence in culinary execution, driving innovation, maintaining brand standards across properties, and collaborating cross-functionally with operations, media, events, and operations teams. The Culinary Director will collaborate with Nova Hospitality Group Executives on financial and operational decisions, with a strong focus on hospitality, cost control, and creative leadership. Key Responsibilities: Leadership & Strategic Oversight • Lead the collaboration of culinary scope of Nova Hospitality venues, consulting, affiliated projects, including media, events, social platforms, and consumer products. • Serve as the culinary brand steward, ensuring all offerings align with Nova Hospitality standards of excellence, innovation, and hospitality. Culinary Operations & SOP Development • Oversee and guide the culinary programs across all restaurant properties. • Develop and standardize SOPs, recipes, prep guides, and kitchen procedures to ensure consistency in technique, portion control, presentation, and food cost management. • Conduct regular site visits and virtual check-ins to ensure ongoing adherence to standards. • Work closely with Executive Chefs and key culinary team members to mentor, train, and implement ongoing culinary improvements. Financial Accountability • Collaborate with the Finance and Operations teams to track and forecast culinary expenses, including food cost, labor, and purchasing. • Own and manage culinary budgets for existing operations and new projects, including pre-opening costs, kitchen design, equipment procurement, staffing, and revenue projections. Development & R&D • Lead collaboration on all menu development efforts across the brands, including R&D, field research, seasonal updates, and trend integration. • Develop cuisine-appropriate and innovative menus and products tailored to each concept and market. • Ensure accurate and timely updates of all menu layouts, recipe documentation, and financial analysis of proposed items. Events, Media, and Brand Collaboration • Partner with the events and catering teams to design private event menus that reflect the culinary identity of each brand. • Provide recipes and culinary content for media, press, and marketing initiatives that reflect the brand's voice and values. • Lead off-site opportunities and events that showcase Nova Hospitality brands. Team Management & Development • Lead the recruitment, interviewing, and training of Executive Chefs and key culinary team members. • Conduct weekly culinary check-ins and regular one-on-one touchpoints with property leaders to address issues and share updates. • Assist in kitchen operations as needed, including hands-on meal preparation, training, and service execution. New Concept Openings • Own the full culinary launch process for new restaurant openings, including kitchen layout, staffing plans, vendor selection, and recipe rollouts. • Provide on-site leadership during pre-opening and opening phases, with follow-up support to ensure long-term success. Compliance & Standards • Ensure all kitchen operations are aligned with health and safety regulations and company cleanliness standards. • Oversee inventory management, purchasing from approved vendors, maintain high level sourcing and enforce product quality control. Industry Engagement & Innovation • Stay informed of emerging trends, techniques, and culinary movements through industry events, tastings, and professional development. • Introduce new techniques and culinary innovations to the team as appropriate.Qualifications • 5+ years of senior-level culinary leadership experience, as a Culinary Director or Executive Chef. • Minimum 3 years managing multi-unit operations in high-volume, quality-driven environments. • Proven success scaling operations and opening new restaurant concepts. • Strong financial management skills including budget creation, cost analysis, and inventory optimization. • Deep understanding of food safety regulations and sanitation standards. • Demonstrated passion for ingredient-driven cuisine, sustainability, and guest satisfaction. • Exceptional leadership, communication, and problem-solving abilities. Bilingual (English & Spanish) strongly preferred. Full Benefits available: Medical/Dental/Vision/FSA and Parking