Culinary Director - Grand Rapids - Growing Group

Key Responsibilities: Menu Innovation: Design cohesive, seasonal menus and new concepts that match our brand identity. Quality Control: Set and enforce high standards for food preparation and presentation across all locations through regular audits. Team Leadership: Hire, mentor, and train executive chefs and kitchen staff to build strong culinary teams. Financial Management: Own the culinary P&L, manage food and labor costs, and plan operating budgets. Cross-Functional Work: Partner with marketing, operations, and procurement teams for special events and sourcing.

Experience: 7+ years in culinary management, with at least 3 years overseeing multiple locations or large-scale operations.

Education: Degree in Culinary Arts, Hospitality Management, or equivalent professional experience.

Skills: Strong financial acumen, exceptional leadership, and deep knowledge of food safety regulations.

Certifications: ServSafe Manager or equivalent food protection certification. As part of our recruiting process, we may contact you regarding roles that align with your background or engage via SMS text message. By submitting your application, you consent to receive text communication from us. Message and data rates may apply depending on your mobile phone service plan. Reply “HELP” for assistance or “STOP” to opt out.