Culinary Director

Capital Restaurant Resources is a boutique national hospitality employment recruiting firm, located in the heart of Capitol Hill. Chef founded in 2004, we are the premiere recruiting agency for the Washington DC hospitality community. We offer an array of services to move your career in the right direction! We maintain a wide range of Clients here in the DMV region. These opportunities range from quick casual counter-service concepts to Michelin Starred, James Beard awarded - and everywhere between! Culinary Director – Nutrition-Focused Meal Programs Position Summary: We are seeking a highly organized, systems-oriented Head Chef to oversee the culinaryoperations in a fast-paced, health-focused meal production environment. This role is centeredon ensuring efficient, scalable meal production and overseeing kitchen operations to maintainconsistency, quality, and compliance with health and safety standards. While creativity andmenu development are valued, the primary responsibility of this role is to manage existingsystems, refine processes, and maintain operational excellence.Compensation: $90,000 - $120,000 per year, based on experience and qualifications.Key Responsibilities: Food Production & Kitchen Operations ● Oversee large-scale meal production, ensuring consistency in flavor, texture,portioning, and nutritional accuracy.● Lead the batch cooking, packaging, and portioning of meals for delivery (not à lacarte service).● Implement standardized recipes, portioning guides, and production protocols to ensurequality at scale.● Ensure smooth operations with a focus on efficiency and operational flow throughoutthe kitchen.Leadership & Team Management ● Recruit, train, and manage kitchen staff, including line cooks and prep teams.● Foster a culture of efficiency, cleanliness, and teamwork in a high-volume productionkitchen.● Develop and adjust weekly schedules to meet production needs and optimize laborcosts.● Provide coaching and performance feedback to ensure a motivated and skilled team.Quality Assurance ● Conduct regular taste tests, visual checks, and quality control assessments toensure products meet brand standards.● Collect feedback from staff and customers to identify areas for improvement.● Maintain consistency and quality across all production batches.Menu Development & Nutritional Collaboration ● Collaborate with nutritionists and dietitians to ensure meals align with dietarystandards and portion control.● Make minor menu refinements to keep meals aligned with seasonal trends andnutritional needs while maintaining cost-efficiency.● Work with internal teams to ensure existing recipes are working well, and suggestimprovements as necessary based on feedback and operational needs.Procurement & Cost Control ● Source high-quality, fresh, and often local ingredients to maintain the nutritionalintegrity of meals.● Negotiate with suppliers to ensure cost-effective purchasing without sacrificing quality.● Manage inventory and reduce food waste to optimize food cost margins.● Oversee daily purchasing, food cost management, and labor cost optimization.Food Safety & Regulatory Compliance ● Ensure strict compliance with food safety standards (HACCP, FDA, USDA, local healthcodes).● Establish and enforce protocols for safe handling, cooking, cooling, and transportation ofprepared meals.● Train staff on hygiene practices, allergen handling, and cross-contaminationprevention.Cross-Functional Collaboration ● Work closely with operations, logistics, and marketing teams to align production withdelivery schedules, customer orders, and promotional campaigns.● Support customer service by answering questions related to ingredients, nutrition, andfood handling.Innovation & Brand Growth ● Stay informed on emerging food trends, functional nutrition, and sustainabilitypractices that may benefit the company.● Implement new ideas for better packaging solutions and production efficiency.● Contribute to the development of new product lines, such as smoothies or snacks, thatalign with the company’s mission.Support Functions ● Represent the company professionally at industry events and community functions.● Collaborate with internal teams, providing constructive feedback for ongoingimprovement.● Serve as a mentor and role model for kitchen staff.● Perform other duties as required to support business operations.Required Skills & Qualifications:Knowledge, Skills & Abilities● Extensive experience in managing kitchen operations, particularly in large-scaleproduction environments.● Proven ability to manage food cost and labor efficiencies while maintaining high quality.● Strong organizational and time-management skills.● Ability to manage multiple teams and ensure adherence to established systems.● Experience leading high-performance kitchen teams in a fast-paced setting.Technical Skills● Proficiency in using kitchen equipment and systems, including inventory software and production tools.● Strong knowledge of HACCP and food safety standards.● Must be able to read, write, and communicate in English fluently. Qualifications ● Education: Culinary degree required.● Experience: Minimum of 5 years of experience in a high-volume kitchen or catering environment At least 2 years in a leadership role such as Head Chef, Sous Chef or similar role ● Certifications: ServSafe or equivalent food handler certification required.● Language: Bilingual or multilingual candidates are preferred.Physical Requirements ● Ability to work in both hot and cold environments (e.g., kitchens up to 110°F, freezers at -10°F).● Ability to sit at a desk for up to 5 hours per day and stand/walk for the remainder of the day.● Must be able to lift up to 30 lbs. as needed.● Ability to multitask and manage various kitchen operations simultaneously.If you’re a seasoned culinary leader who thrives in managing systems and ensuring efficiency while maintaining high food quality, we encourage you to apply.Capital Restaurant Resources is an Equal Opportunity Vendor to Equal Opportunity Employers. CRR trusts that all aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. More detail about Capital Restaurant Resources, please visit

Created: 2025-09-22