Director of Culinary Operations & Food Systems

This is a remote position. Job Description We need someone who can diagnose an entire culinary system, fix urgent product and quality problems fast, and then build the systems - recipes, specs, training, food safety - that let quality survive growth and turnover across multiple locations. This is a fully remote role. A dedicated on-site Head Chef already handles floor-level kitchen execution - your focus is on the systems, standards, and leadership that keep quality consistent across every location, not day-to-day kitchen presence. What You'll Own • Assess the current state of products, menus, recipes, and suppliers using data, reports, and remote evidence review • Diagnose and direct fixes for taste, consistency, and food-safety failures - working through the on-site Head Chef and location teams • Build controlled recipes and process standards with clear tolerances and version control • Lead menu engineering - fix, reposition, or cut underperforming products • Establish food-safety and traceability controls, with root-cause analysis on failures • Recruit, train, and develop culinary leaders across locations remotely • Own the culinary drivers of food cost, waste, and margin Requirements What We're Looking For • Significant senior culinary leadership in a complex, multi-location environment • Proven ability to restore product quality and build repeatable systems - not just cook well • Comfortable leading and directing kitchen execution remotely, through on-site leads • Strong understanding of food cost, yield, and labor economics • Food safety and quality assurance experience • Advanced, practical use of AI and data tools for culinary management Bonus Points • Experience managing across multiple concepts, cuisines, or dayparts • Experience directing culinary teams remotely or across distributed locations • Beverage operations or dining service experience • Track record building training and succession pipelines for culinary teams 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 kitchen teams effectively without being physically present • Balance exacting culinary standards with real commercial judgment • Want to build systems, not just run a kitchen Benefits Benefits • HMO (health insurance) • Paid time off (PTO) • Work from anywhere • Opportunities for promotion • Pay raise Originally posted on Himalayas