Director of Culinary Operations

Director of Culinary Operations The Smoke Shop BBQ Somerville, MA Job Details Full-time $95,000 - $120,000 a year 22 hours ago Benefits Health insurance Dental insurance Paid time off Qualifications Vendor relationship building Operations management Procedural guides ServSafe Food hygiene Managing hospitality teams Team development Team management Supply chain management Profit & Loss statement Profit and loss analysis Senior leadership

Full Job Description Overview:

Smoke Shop BBQ is currently seeking a highly qualified individual for the position of Director of Culinary Operations. This is a key executive leadership role responsible for building, developing, and leading a high-performing culinary organization across all Smoke Shop locations. This role ensures consistent execution of the Smoke Shop BBQ brand through strong team development, disciplined systems, and operational excellence. This position partners closely with Ownership and the Executive Team to translate the culinary vision into systems that work in every restaurant, every day— driving consistency, profitability, and growth. This is a field-forward role requiring regular presence in the restaurants, active coaching of teams, and hands-on leadership during key initiatives such as menu rollouts, training, and new store openings. Success in this role is defined by building leaders and systems that allow kitchens to perform at a high level without constant intervention.

Core Focus Areas:

1. Team Building & Leadership Development (Primary Focus) Build, develop, and retain a strong multi-unit culinary leadership team (KMs, AKMs, and future leaders) Create clear development paths and succession plans for all BOH leadership roles Coach and mentor kitchen leaders to improve performance, accountability, and ownership Establish and enforce structured hiring standards and processes Directly responsible for the quality of all BOH leadership hires across the company Continuously evaluate and upgrade talent; make difficult personnel decisions when necessary Foster a culture of accountability, communication, and continuous improvement Establish a consistent cadence of communication, performance reviews, and leadership development 2. Consistency, Standards & Food Safety Own and enforce (create where needed) all culinary SOPs across the company Ensure consistent execution of all menu items across all locations, every day Build and maintain systems that guarantee product quality, food safety, and brand integrity Own and continuously improve company-wide food safety standards, systems, and compliance Lead training systems that reinforce standards and ensure repeatable execution Develop tools, playbooks, and checklists that simplify execution at the restaurant level 3. Costing, Purchasing & Financial Discipline (XtraCHEF Ownership) Own and manage all recipe costing and food cost systems through XtraCHEF Ensure 100% of recipes are accurate, up-to-date, and live in XtraCHEF Implement consistent food cost review cadence using XtraCHEF reporting Monitor and analyze food cost, waste, and purchasing trends across all units Ensure Monday inventory is performed correctly and consistently Hold kitchen managers accountable for achieving food cost and labor targets Partner with Operations and Ownership to identify cost-saving opportunities without compromising quality Oversee purchasing standards and vendor relationships Ensure product consistency and availability across all locations

Job Responsibilities:

Culinary Operations & Execution Oversee all kitchen operations across multiple locations Ensure excellence in food preparation, production, and execution Lead all menu rollouts from development through field execution Design and manage the process for testing, refining, and rolling out menu changes to ensure scalable, consistent execution Maintain alignment with the Pitmaster's vision and brand standards Training & Systems Build and implement scalable training programs for all BOH roles Ensure all new hires are properly onboarded and trained to Smoke Shop standards Develop ongoing training and certification systems for existing team members Multi-Unit Leadership Partner with General Managers and Operations Leadership to align BOH and FOH execution Conduct regular restaurant visits focused on coaching, standards, and performance improvement Establish clear expectations, metrics, and follow-up systems to hold teams accountable Supply Chain, Logistics & Efficiency Manage systems that support efficient production and distribution Continuously evaluate kitchen workflows, equipment, and layout to improve efficiency, consistency, and throughput Partner cross-functionally with Operations, Supply Chain, and Marketing to ensure alignment and successful execution of initiatives Feedback & Continuous Improvement Build systems to collect, analyze, and act on feedback from the field (KMs, GMs, and guests) Use data and field insights to continuously improve menu execution, systems, and purchasing decisions Budgeting & Financial Performance Partner with the Director of Operations and Ownership to develop culinary budgets Support implementation and adherence to budgets across all locations Analyze performance data and adjust strategies as needed New Restaurant Openings Lead BOH readiness for all new locations Build opening playbooks and ensure successful execution Support hiring, training, and stabilization of new teams Perform other duties as assigned by ownership to support restaurant operations and business needs. Other Duties as Assigned— this list of key responsibilities is non-exhaustive. The Culinary Director will be required to undertake additional responsibilities and duties as assigned.

Qualifications:

Proven multi-unit culinary or kitchen operations leadership experience Strong track record of building and developing teams Experience creating and implementing systems and SOPs in a growing organization Strong financial acumen, including food cost management and P&L understanding Experience with restaurant technology platforms (XtraCHEF/TOAST or similar) Excellent communication, coaching, and leadership skills Ability to operate both strategically and tactically in a fast-paced environment ServSafe Certification (or equivalent certification accepted by the Massachusetts Department of Health) required Allergen Awareness Certification required Ability to stand for the entirety of an 8+ hour shift, lift and transport items more than 50lbs, kneel, bend over, lift items above head, work in a small or cramped spaces.

Success Metrics:

Strength and stability of BOH leadership team Consistency of product execution across all locations Food cost performance and adherence to targets Quality and effectiveness of training systems Successful execution of menu rollouts and openings Overall contribution to company growth and operational excellence

What Success Looks Like:

The Director of Culinary Operations is not the person who does everything themselves. Success in this role is defined by building a team that can execute at a high level without constant intervention. Systems are clear, standards are upheld, and leaders at every location are capable, accountable, and consistently improving. The kitchens do not depend on the Director— they perform because of the systems and leaders the Director has built. Overall, we expect you to be a team leader, Smoke Shop brand champion and tactician who is nimble, communicative and in support of business growth. The above job description may be amended at any time by management. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The Smoke Shop considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status.

Pay:

$95,000.00 - $120,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off

Work Location:

In person