Consulting Principal – Foodservice Planning and Design

Bakergroup is a nationally recognized foodservice consulting and design firm seeking a Consulting Principal – Foodservice Planning and Design to join our leadership team. Our firm has built its reputation by delivering thoughtful, operationally grounded foodservice solutions and by forming client relationships that last decades. We proudly support foodservice clients in a variety of markets, including higher education, healthcare, senior living, corporate, aviation, club, and resorts. This is not a general consulting role. We are looking for a hands-on foodservice design leader—someone who understands how kitchens actually operate and knows how to design them. What You’ll DoStrategic Planning & Operational Analysis: Lead foodservice planning, programming, and operational analysis for complex facilities, translating client goals and operational requirements into practical, well-coordinated planning and design solutions. Client Leadership & Executive Advisory: Serve as a primary senior contact for clients, building trusted relationships and providing strategic guidance throughout all project phases. Lead key client meetings and presentations, aligning project vision, scope, budget, and schedule. Conceptual Design & Design Oversight: Develop initial conceptual layouts and planning strategies to establish the design vision and confirm alignment with client objectives. Provide strategic design review throughout Schematic Design (SD), Design Development (DD), Construction Documents (CD), and Construction Administration (CA) to maintain design intent, technical quality, and scope alignment. Team Leadership & Project Alignment: Partner with project management to establish priorities, align workflows, and provide strategic direction to foodservice designers and BIM staff. Reinforce production standards, deliverable quality, and key project milestones while supporting effective team collaboration. Interdisciplinary Coordination: Lead high-level foodservice design coordination with architectural, engineering, and other consultant teams, resolving planning and design challenges and ensuring integration with the broader project. Technical Review & Documentation: Provide senior-level review and guidance on foodservice equipment selections, AutoQuotes documentation, and Division 11, Section 114000 specifications, ensuring technical accuracy, consistency, and alignment with project requirements. Custom Fabrication & Millwork Oversight: Provide design direction and review for custom millwork and fabrication, coordinating with project management and design teams to ensure solutions meet client standards, functional requirements, and overall design intent. Project & Contract Coordination: Coordinate with Bakergroup’s project management and administrative support teams on project contracts, scope alignment, and related administrative requirements. Business Development & Firm Leadership: Participate in project interviews, contribute subject-matter expertise to business development efforts, and help advance Bakergroup’s reputation, client relationships, and continued professional growth. What Sets This Role ApartYou’ll operate at a principal level—not just executing, but shaping projects and client relationships You’ll work alongside peers, not layers of hierarchy You’ll have flexibility to work from home while supporting national projects You’ll focus on thoughtful, operationally grounded design—not volume production Who This Role Is ForBackground: 10+ years of experience in commercial foodservice design and/or high-level foodservice operational/management experience. Core Expertise: Familiarity with and/or core competency in commercial foodservice design, kitchen planning concepts, and foodservice budgeting. Skills & Software: Proficient in Microsoft Office Suite; Bluebeam experience preferred. Leadership & Operations: Demonstrated ability to drive client relationship management and balance a high volume of competing project demands. People comfortable working between operators and architects Please Read Before Applying This role is not a fit if you: Have not directly participated in the design or layout of commercial foodservice spaces Do not have working knowledge of foodservice equipment and kitchen workflows Are not comfortable collaborating with architectural, design, and operational Are looking for a purely strategic or non-technical consulting role Tools & Expertise Experience with tools such as MS Office is expected, along with a strong understanding of foodservice operations and equipment. Experience with Revit, Bluebeam, and AutoCAD is preferred. Travel Typically 1–2 short trips per month.

Interested? We welcome confidential conversations with experienced professionals who are thinking about the next phase of their career—even if timing isn’t immediate.