An expanding, boutique hotel group is looking for a Culinary Director to help lead culinary strategy and operations across a portfolio of luxury properties, including several Michelin Key-recognized hotels. Based in Los Angeles, this field-driven role is a great opportunity for a chef who loves the creative side of the business but is also business savvy and knows how to bring ideas to life through compelling menus, talented teams, and smart operational execution. Looking for a culinary director who would be excited to be in the field with the chefs, supporting R&D, menu development, concept evolution, openings, transitions, and operational stabilization. Ideal candidates are strong multi-unit culinary leaders who can design menus, lead projects, support Executive Chefs, and communicate confidently with ownership, property leaders, and C-suite teams. Significant travel, sometimes on short notice, is required. This role requires relocation to Los Angeles or based in Los Angeles already. Culinary Director Responsibilities: • Support culinary strategy, menu development, R&D, concept development, and overall culinary standards across a luxury boutique hotel portfolio • Lead and support new restaurant openings, transitions, and key culinary initiatives from planning through execution • Design, test, and refine menus that align with each property’s concept, guest experience, positioning, and financial goals • Partner closely with Executive Chefs, senior F&B leadership, property teams, ownership, and C-suite stakeholders • Provide hands-on field support for openings, chef onboarding, leadership gaps, and operational stabilization • Help strengthen systems, cost controls, training, communication, and consistency across the portfolio • Mentor Executive Chefs and culinary teams, including succession planning, performance support, and leadership development • Travel frequently between properties, sometimes on short notice or across multiple cities in one week Culinary Director Preferred Requirements: • Extensive multi-unit culinary leadership experience as a Culinary Director, Corporate Chef, Regional Chef, VP of Culinary, or similar role • Hotel culinary leadership experience required • Forbes, Michelin Key, luxury boutique, or similarly elevated hospitality experience a strong plus • Proven experience with menu development, culinary R&D, concept development, and new restaurant openings • Strong project management skills with the ability to keep multiple initiatives moving across different properties and teams • Ability to design menus and support chefs at a high level • Creative, organized, and operationally strong, with the ability to balance innovation with execution • Polished and professional, with the ability to communicate well with chefs, operators, property leaders, ownership, and C-suite executives • Tech-forward mindset and comfort with systems, data, and evolving tools, including AI Compensation/Benefits: • Base salary in the $180-$220k range, with a little flexibility to come up to $230k for a leader with proven experience • Bonus Program • Medical coverage, plus dental and vision • PTO Plan