A growing hospitality company specializing in Food & Beverage operations within hotels is seeking a strategic, results-driven Director of Culinary to lead Executive Chefs/Chef de Cuisine, drive multi-unit performance, and support continued growth. This is a role rooted in creating incredible experiences and delivering delicious, consistently prepared food. Salary + Benefits • $140,000–$150,000 base salary, based on experience • Comprehensive benefits package • Growth opportunities within a growing hospitality organization Role + Responsibilities • Lead culinary operations across multiple upscale pizzeria and Italian restaurant locations, ensuring consistent execution, quality, and brand standards. • Develop and implement culinary SOPs, recipes, training programs, and operational standards. • Drive food cost, purchasing, portion control, waste reduction, and inventory management across all locations. • Lead culinary training and development while holding restaurant culinary teams accountable to established standards. • Oversee culinary operations for new restaurant openings, including kitchen setup, training, SOP implementation, and pre-opening execution. Requirements + Qualifications • 5+ years of multi-unit culinary management experience • New restaurant opening experience is required • Pizza experience required; strong knowledge of Italian cuisine and fresh pasta production preferred. • Proven expertise in recipe execution, culinary standards, food cost control, purchasing, and inventory management. • Restaurant365 (R365) or similar inventory management platform highly preferred. • Strong leadership, training, organizational, and operational skills • Ability to travel approximately 40% throughout the NY metro area. JOB ID: 181582 #post Erica Gillespie