Culinary Director – San Francisco, CA
$120,000 – $150,000 + Bonus

We’re partnering with a chef-driven, multi-concept hospitality group to identify a Culinary Director to lead back-of-house operations across a growing San Francisco portfolio.

This is a senior, hands-on leadership role for a commercially minded culinary operator who knows how to balance food quality, people leadership, and profitability at scale.

This role oversees kitchen execution through Chef de Cuisines and senior culinary leaders, owning food quality, food cost, labor performance, systems, and safety across all concepts.

The Culinary Director partners closely with ownership while maintaining a regular presence in kitchens.

Key Responsibilities:

• Lead, coach, and hold accountable Chef de Cuisines and senior culinary leaders across all venues
• Own food quality, food cost, kitchen labor, and BOH profitability, consistently delivering against budget
• Establish and enforce culinary standards, recipes, food safety, and BOH operating systems
• Build strong teams through hiring, training, performance management, and succession planning
• Drive operational efficiency through labor models, purchasing strategy, and disciplined execution
• Support new openings, kitchen planning, and post-opening stabilization as the group grows

About you:

• 10+ years of progressive culinary leadership experience in high-volume, quality-driven restaurants
• Multi-unit or corporate culinary leadership experience with direct P&L accountability
• Proven track record leading Chef de Cuisines and building scalable kitchen systems
• Hands-on, financially savvy, and comfortable leading from the kitchen and the numbers