Director of Culinary Operations & Food Systems

Posted 2 hours ago

Worldwide

100K - 115K per month

10+ years experience

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This is a remote position.

This is more than a traditional Executive Chef role.

We're looking for a seasoned culinary leader who can oversee and strengthen an entire culinary operation — from products and recipes to food quality, food safety, training, systems, and profitability.

You'll diagnose urgent product and quality problems, build the systems and standards needed to fix them, and create a culinary operation that can maintain consistent quality even as the business grows, locations change, and people come and go.

This is a fully remote leadership role. Dedicated on-site Head Chefs handle day-to-day kitchen execution. Your focus is on the culinary standards, systems, processes, and leadership that keep multiple locations and concepts consistent and profitable.

What You'll Own

Lead and strengthen culinary operations across multiple locations, concepts, and teams
Assess products, menus, recipes, suppliers, and production processes using data, reports, and remote evidence
Diagnose and direct fixes for taste, consistency, quality, and food-safety issues
Work through on-site Head Chefs and culinary leaders to ensure standards are executed consistently
Build controlled recipes, specifications, production standards, and processes with clear tolerances and version control
Standardize culinary systems across restaurants, commissary/central kitchen, bakery, catering, and other food operations as needed
Lead menu engineering — improve, reposition, standardize, or remove underperforming products
Establish food-safety, quality, and traceability systems, including root-cause analysis
Build training, development, and succession systems for culinary teams
Own the culinary drivers of food cost, yield, waste, consistency, and margin
Use technology, data, and AI to improve culinary decision-making, communication, and operational control
Create systems that preserve culinary knowledge and maintain continuity despite team turnover

Requirements

10+ years of progressive culinary/F&B leadership experience, ideally at Executive Chef, Culinary Director, Corporate Chef, or equivalent level
Significant experience leading multi-location, multi-concept, or complex hospitality/F&B operations
Strong practical culinary background across different cuisines, products, and operating environments
Working knowledge of bakery and pastry operations, including products, recipes, production processes, and quality standards
Proven ability to restore product quality and build repeatable culinary systems — not just cook well
Experience with recipes, specifications, SOPs, production standards, quality control, and training systems
Comfortable leading and directing kitchen execution remotely through on-site culinary leaders
Strong understanding of food cost, yield, waste, portion control, and labor economics
Experience with food safety, quality assurance, and traceability
Strong systems, technology, data, and communication skills
Advanced, practical use of AI and modern digital tools
Strong commercial judgment and the ability to balance culinary quality with profitability

Bonus Points

Experience across multiple cuisines, concepts, brands, or dayparts
Commissary, central kitchen, bakery, catering, or large-scale food production experience
Beverage operations or dining service experience
Experience leading distributed or remote culinary teams
Experience building training and succession pipelines
Experience standardizing culinary operations during growth, restructuring, or expansion

You'll Thrive Here If You...

Believe quality should survive turnover, distance, and growth — not depend on one person's memory
Can lead and influence experienced kitchen teams without being physically present
Bring both deep culinary expertise and strong systems/technology thinking
Balance exacting culinary standards with real commercial judgment
Enjoy diagnosing problems and building practical solutions
Want to build a culinary system that is consistent, scalable, and sustainable — not simply run a kitchen

Benefits

HMO / Health Insurance
Paid Time Off (PTO)
Additional Leave
Work from Anywhere / Work from Home
Performance-Based Pay Raises

Expert VA

Employees 11-50 employees Industry Outsourcing and Offshoring Consulting

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