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Culinary Director - Delaware/Pennsylvania Join a respected hospitality group operating multiple celebrated restaurant concepts throughout Delaware and Pennsylvania. This is a rare opportunity for a creative, business-minded culinary leader to shape menus, influence brand direction, and contribute as a key member of the senior leadership team while mentoring culinary talent. Culinary Director Benefits & Compensation Competitive annual base salary ( $95,000-$110,000 ) Performance-based bonus Comprehensive benefits package Paid time off Dining discounts Professional development opportunities Culinary Director Requirements & Qualifications Proven leadership experience as a Culinary Director, Corporate Chef, Regional Chef, Executive Chef, or similar senior culinary leadership role Significant experience in high-volume, full-service restaurant operations Experience with menu development, culinary innovation, and scalable recipe creation Strong understanding of food cost, labor management, purchasing, inventory, and restaurant profitability Demonstrated ability to develop and lead culinary teams, including Executive Chefs and Kitchen Managers Excellent written and verbal communication skills Exceptional organizational, project-management, and decision-making abilities Valid driver's license and reliable transportation for regular travel between locations Flexibility to work days, evenings, weekends, and holidays as business needs require Culinary Director Preferred Background & Skills Multi-unit restaurant experience Ability to mentor, empower, and inspire culinary teams Comfort collaborating directly with ownership and senior leadership Experience establishing training programs and culinary systems Culinary Director Day-to-Day Responsibilities Lead the culinary vision, menu development, and culinary strategy for multiple concepts Collaborate with ownership and leadership on evolving brand direction and future growth Oversee the creation, costing, and rollout of new menu items and seasonal initiatives Ensure food quality, presentation, and execution standards across all locations Develop, mentor, and empower Executive Chefs and kitchen teams Establish and maintain culinary systems, training, and operational standards Monitor and improve key financial metrics including food and labor costs Manage vendor relationships, sourcing, and product quality Drive a culinary culture focused on creativity, professionalism, and continuous improvement If you're ready to take on a highly visible, influential culinary leadership role with room to grow, we encourage you to apply.