Culinary Director

We are Porter, a progressive venture from the One Workplace family headquartered in Seattle, Washington. We’re here to create thoughtful human-centered spaces that foster meaningful relationships through collaborative design so that employees can work their best. We’ve worked with leading global and local companies to transform and design spaces to promote productivity and creativity. We are driven by radical hospitality, the act of going beyond what is required to add sincerity and integrity to all our work.Porter is committed to the development of empathetic leaders, diversification of talent and increased representation at every level of our business. We believe in cultivating a culture of inclusion and are dedicated to building and retaining teams through removing unnecessary barriers to employment and providing opportunities for career growth. We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or veteran status.Compensation range: $130,000-$160,000/yearPorter Benefits:15 days of PTO8 Paid holidaysMedical/Dental/Vision InsuranceProfit Sharing401k + Employer MatchWellness App with reimbursement of up to $500/yearPorter Team bonusThe Culinary Director will oversee all aspects of culinary production, ensuring the highest quality of food and service delivery. This leadership role requires a strategic thinker with extensive experience in culinary arts, catering management, and team leadership.Key Responsibilities:Vision & Brand:Ensure a cohesive guest experience across all Porter outletsOperational Leadership:Oversee daily culinary and catering operations, ensuring efficiency, quality, andcompliance with health and safety regulations.Menu Development:Collaborate withchefsto design innovative and seasonal menus that align with client preferences and dietary requirements.Budget Management:Develop and manage the culinary and catering budget, controlling costs while maximizing profitability.Team Development:Lead, train, and mentor culinary and catering staff, fostering a positive and collaborative team environment.Client Relations:Build andmaintainstrong relationships with clients, understanding their needs and ensuring exceptional service delivery.Quality Assurance:Implement and uphold quality standards for food preparation, presentation, and service.Vendor Management:Establishand maintain relationships with food suppliers, ensuring the highest quality ingredients are sourced.Event & Catering Leadership:Collaborate with event planners to ensure seamless execution of catered events, from planning to service.Sustainability Practices:Promote sustainable practices within culinary operations, including waste reduction and sourcing local ingredients.Cross- Department Collaboration:Align brand with culinary direction and customer experienceProject Development for New Clients:Collaborate with prospective clients to understand their unique culinaryneeds and preferences.Assistin developingtailored proposals and presentations that align with client expectations and budget constraints.Lead initial project meetings to outline scope, timelines, and deliverables, ensuring all stakeholders are aligned.Coordinate with culinary and event teams to execute new client projects effectively and on schedule.Gather feedback post-event to continuously improve service offerings and strengthen client relationships.Qualifications:Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field. Experience will be considered in lieu of degree.5+ years of experience in culinary and catering management, with a strongtrack recordof success.Proven leadership skills with the ability to inspire and motivate a diverse team.Exceptional organizational and multitasking abilities.Strong financial acumen, with experience in budget management and cost control.Excellent communication and interpersonal skills.Knowledge of current food trends and dietary restrictions.Certification in food safety and sanitation (e.g.,ServSafe) is preferred.

Created: 2025-11-24