Culinary Director

Authentic Mexican cuisine organization with exceptionally low turnover is looking for a Culinary Director to lead the next evolution of the group! This is a large-scale role for a talented, innovative, training-oriented leader to help shape the company’s next phase of growth. Looking for a chef with a proven track record within Mexican cuisine who flourishes in a collaborative, cross-functional environment with senior leadership and other departments (such as Marketing and Procurement). This role carries full accountability for the Culinary Department's financial performance. A past track record in high volume, multi-unit leadership experience is essential, with a focus on delegation, SOPs, and development.This role is based in Orange County and candidates must be able to commute and/or relocate to that region. Advanced Spanish communication skills preferred!Culinary Director Responsibilities:Provide strategic and visionary leadership, establishing culinary, operational, and financial goals aligned with the company’s growth objectivesOwn culinary quality, consistency, presentation, innovation, and continuous improvement across all locations while protecting brand integrity and profitabilityDevelop and implement systems, processes, and production strategies that improve operational efficiency, labor productivity, freshness, and overall executionLead and develop high-performing culinary teams through hiring, training, coaching, delegation, performance management, and succession planningChampion cross-functional collaboration across all departments to ensure seamless execution of business initiativesMaintain a strong field presence through regular store visits, identifying opportunities to improve product quality, sanitation, organization, customer experience, labor efficiency, and operational standardsOwn departmental financial performanceEnsure compliance with food safety, sanitation, company policies, and applicable local, state, and federal regulationsCulinary Director Requirements:4+ years of multi-unit culinary leadership experience, overseeing at least 10 locations as either a Vice President (VP) of Culinary, Regional Chef, Corporate Chef, Area Chef or similar roleProven expertise in authentic Mexican cuisine, including a passion for regional nuances, traditional techniques, and sourcing high-quality ingredientsSpanish-speaking fluency preferred, with the ability to communicate effectively with culinary team membersExtensive experience leading large-scale, high-volume culinary operationsStrong financial acumen, with demonstrated knowledge in managing sales, margins, labor, budgets, forecasting, and overall departmental profitabilityAbility to recruit, train, mentor, delegate to, and develop high-performing teams and future leadersStrategic communication, and cross-functional leadership skills, with the ability to drive change, navigate complex situations and partner effectively with operations, procurement, replenishment, R&D, and food safety.Compensation / Benefits:Base salary in the range of $160k-$210kBonus plan401k WITH matchingMedical, Dental, Vision plansPTONegotiable relocation assistance