Director of Culinary Operations & Food Systems

This is a remote position.

Job Description

We need someone who can diagnose an entire culinary system, fix urgent product and quality problems fast, and then build the systems — recipes, specs, training, food safety — that let quality survive growth and turnover across multiple locations.

This is a fully remote role. A dedicated on-site Head Chef already handles floor-level kitchen execution — your focus is on the systems, standards, and leadership that keep quality consistent across every location, not day-to-day kitchen presence.

What You'll Own

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Assess the current state of products, menus, recipes, and suppliers using data, reports, and remote evidence review

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Diagnose and direct fixes for taste, consistency, and food-safety failures — working through the on-site Head Chef and location teams

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Build controlled recipes and process standards with clear tolerances and version control

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Lead menu engineering — fix, reposition, or cut underperforming products

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Establish food-safety and traceability controls, with root-cause analysis on failures

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Recruit, train, and develop culinary leaders across locations remotely

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Own the culinary drivers of food cost, waste, and margin

Requirements

What We're Looking For

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Significant senior culinary leadership in a complex, multi-location environment

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Proven ability to restore product quality and build repeatable systems — not just cook well

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Comfortable leading and directing kitchen execution remotely, through on-site leads

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Strong understanding of food cost, yield, and labor economics

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Food safety and quality assurance experience

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Advanced, practical use of AI and data tools for culinary management

Bonus Points

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Experience managing across multiple concepts, cuisines, or dayparts

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Experience directing culinary teams remotely or across distributed locations

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Beverage operations or dining service experience

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Track record building training and succession pipelines for culinary teams

You'll Thrive Here If You...

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Believe quality should survive turnover, distance, and growth — not depend on one person's memory

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Can lead and influence kitchen teams effectively without being physically present

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Balance exacting culinary standards with real commercial judgment

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Want to build systems, not just run a kitchen

Benefits

Benefits

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HMO (health insurance)

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Paid time off (PTO)

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Work from anywhere

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Opportunities for promotion

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Pay raise

Originally posted on Himalayas