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Director of Culinary Operations
Director of Culinary OperationsServedwell Hospitality • Dartmouth, MA, US
Director of Culinary Operations

Director of Culinary Operations

Servedwell Hospitality • Dartmouth, MA, US
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Director of Culinary Operations - Job Description

The Director of Culinary plays a key role in ensuring that Servedwell Hospitality food standards and kitchen operations delivers on our promise of best-in-class food and excellent culinary operations everyday.

This role is both a development and an operational role. It is expected that about 75% of the time will be spent in the field across various kitchens working alongside chefs to refine recipes, strengthen culinary culture, optimize service, and ensure consistent execution.

The Director of Culinary reports directly to the Chef / Chief Food and Beverage Officer (CCO) and will collaborate closely with the operations and leadership teams to align culinary initiatives with business performance goals.

The Ideal Candidate Will Possess :

  • Deep experience in the restaurant industry with a focus on chef responsibilities
  • A passion for food and hospitality
  • A desire to experience new and different culinary styles as demonstrated by dining out often and by staying current on new trends
  • Experience opening restaurants
  • Experience running clean, profitable and busy kitchens
  • Excellent communication skills and a passion for teaching
  • Good teamwork skills and ability to work within a larger organizational structure
  • Be likeable
  • A commitment to hard work and excellence in everything you do
  • Accept direction that may not be your idea
  • Ability to understand and adapt work to match chef’s culinary vision
  • Flexible, collaborative, and able to thrive within a structured multi-unit organization

Responsibilities Include But Not Limited To :

  • Communicating the values and vision of the company effectively at all levels
  • Working with restaurants on the training, development and execution of their culinary operations
  • Assisting in menu development and menu strategy
  • Setting accurate priorities
  • Helping the restaurants to hit their financial goals
  • Delivering information accurately and timely while seeking and accepting feedback in a non-defensive manner
  • Helping run the kitchens on as needed basis
  • Must be highly organized and able to manage multiple priorities simultaneously

    • Requirements :

  • Strong interpersonal skills
  • Minimum of 5 years in an Executive Chef role in high volume restaurant
  • Experience in a multi-unit role preferred
  • Great sense of urgency
  • Understanding of restaurant economics
  • Results oriented
  • Ability to identify causes of problems and systematically come up with solutions
  • Outstanding public speaking skills
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