Pay Growth
?
out of 5
Not enough data
Not enough info to score pay or growth
Regional Director of Culinary Upscale Dining Group
Job
The Restaurant Zone
Charlotte, NC (In Person)
$122,500 Salary, Full-Time
Review key factors to help you decide if the role fits your goals.
Job Security
?
out of 5
Not enough data
Calculating job security score...
Total Score
48
out of 100
Average of individual scores
Skill Insights
Compare your current skills to what this opportunity needs—we'll show you what you already have and what could strengthen your application.
Job Description
Regional Director of Culinary - Upscale Dining Group The Restaurant Zone - 5.0 Charlotte, NC Job Details Full-time $120,000 - $125,000 a year 1 day ago Benefits Health insurance Dental insurance Paid time off Vision insurance 401(k) matching Opportunities for advancement Qualifications Food & beverage industry purchasing experience Operational analysis Strategic management Operations management Team leadership Talent management Labor cost analysis Leadership development Team development Profit & loss Kitchen cost control Mentoring Financial performance measurement Restaurant cost management Full Job Description We are seeking an experienced Regional Director of Culinary to lead culinary operations across multiple chef-driven restaurant concepts. This executive leadership role is responsible for maintaining culinary excellence, driving financial performance, mentoring culinary leaders, and ensuring operational consistency across all locations. The ideal candidate is a strategic, hands-on leader with extensive multi-unit experience in scratch kitchens and upscale, chef-driven restaurants. This role requires a balance of operational leadership, financial expertise, and culinary innovation while supporting continued growth and maintaining exceptional guest experiences. Key Responsibilities Provide strategic oversight of culinary operations across multiple restaurant locations. Ensure consistency in recipes, food quality, presentation, execution, and sourcing standards. Partner with Executive Chefs to develop and execute seasonal, chef-driven menus. Oversee food cost, labor efficiency, purchasing, inventory, and vendor relationships. Analyze P&L performance and implement operational improvements to maximize profitability. Recruit, mentor, and develop Executive Chefs, Sous Chefs, and kitchen leadership teams. Build leadership succession plans and foster a culture of accountability and excellence. Lead culinary support for new restaurant openings, renovations, and concept development. Collaborate with ownership to execute long-term culinary and operational strategies. Qualifications 8-10+ years of progressive culinary leadership experience, including multi-unit oversight. Proven success leading chef-driven, scratch-kitchen, upscale dining concepts. Strong financial acumen with expertise in food cost management, labor optimization, purchasing, and P&L analysis. Demonstrated ability to develop high-performing culinary teams and future leaders. Exceptional leadership, communication, organizational, and problem-solving skills. Passion for seasonal cuisine, culinary innovation, and operational excellence. Benefits Competitive Executive Compensation Health, Dental & Vision Insurance Paid Time Off Career Growth Opportunities Executive Leadership Role with