Overview:
Our mission is to create life-long memorable experiences for all of our guests and members. Exhibiting our C.A.R.E. RIGHT philosophy will help develop your professional growth with us and help us achieve our mission.
General Overview:

AT RESTAURANT K, WE’RE BUILDING SOMETHING BIGGER THAN JUST GREAT MEALS. WE’RE BUILDING GREAT BRANDS.

Restaurant K was founded with a simple yet powerful belief: the best brands are built on culture, mission, and purpose. With a portfolio of distinct dining concepts — from the elevated experience of Nuri Steakhouse to the upscale casual energy of JOA Korean BBQ — Restaurant K is committed to creating unforgettable moments through hospitality and culinary excellence. As we continue to elevate our presence in Dallas, TX, we are seeking a distinguished Culinary Services Director to uphold and enhance our commitment to excellence.
This role is pivotal in delivering an exceptional fine dining experience. The Culinary Services Director oversees menu development and culinary standards across all Restaurant K brands, ensuring each concept consistently delivers exceptional cuisine and a memorable guest experience. This role collaborates closely with culinary leaders and reports directly to the Director of Operations.

Essential Functions:

• Collaborate with the executive chefs, culinary teams, and management at each concept to create innovative and appealing menus that align with the restaurant’s concept, vision, and target market, including new concept development as needed.
• Conduct market research to identify food trends, ingredients, and techniques that can be integrated into menu offerings.
• Play an active role in brainstorming, researching, and developing new restaurant concepts, including menu ideation and concept design.
• Establish and maintain rigorous culinary standards and procedures to ensure consistency, quality, and safety in food preparation and presentation.
• Conduct regular menu tastings and evaluations for existing and new concepts, ensuring that dishes meet brand standards for taste, presentation, and cost-efficiency.
• Work closely with CEO and management to refine and evolve each concept’s culinary vision, adjusting menus as needed to meet changing guest preferences and market demands.
• Evaluate kitchen operations to diagnose inefficiencies or quality issues and implement timely solutions.
• Continuously monitor and optimize food cost percentages, inventory controls, and recipe costing models.
• Ensure strict adherence to cleanliness standards across all kitchen and prep areas, conducting regular audits and walkthroughs.
• Collaborate with suppliers and vendors to source high-quality ingredients while managing food costs and waste.
• Negotiate contracts and maintain strong vendor relationships to support menu development and innovation.
• Provide leadership, guidance, and mentorship to the culinary teams at each restaurant concept.
• Create a culture of creativity, excellence, and continuous development and training among the staff.
• Take ownership of planning and organizing VIP events, including menu creation,
• coordination, and execution. Ensure seamless event logistics, collaborating with event staff and culinary teams to deliver exceptional VIP experiences.
• Follows budgetary guidelines and looks for ways to improve food costs without compromising on quality and customer service.

Major Responsibilities / Specific Requirements:

• Deep knowledge of diverse cuisines, culinary techniques, and ingredient sourcing, with a passion for innovation and quality.
• Strong analytical and diagnostic thinking to identify and resolve issues related to food quality, inventory, or execution.
• Add “culinary proficiency across kitchen systems and execution” to underscore mastery of the craft beyond ideation.
• Proven expertise in menu development and culinary concept execution across multiple dining formats.
• Demonstrates a “say yes” attitude by approaching challenges with flexibility, positivity, and a solutions-first mindset.
• Acts as a bridge between front-of-house and back-of-house teams, fostering collaboration, mutual respect, and shared ownership of the guest experience.
• Meticulous attention to cleanliness and organization, ensuring a kitchen environment that exceeds health standards and brand expectations.
• Strong leadership and team-building skills with a history of mentoring chefs and developing high-performing culinary teams.
• Experience in budgeting, food costing, and overall financial management to ensure profitability without compromising quality.
• Thorough understanding of food safety standards, health regulations, and sanitation best practices.
• Excellent communication and interpersonal skills, with the ability to collaborate effectively across departments and leadership levels.
• Highly organized and detail-oriented, with the ability to manage multiple projects, timelines, and priorities in a fast-paced environment.
• Adept at working cross-functionally and aligning culinary operations with broader business objectives and brand identity.
• Promote the culture, values, and mission of Restaurant K ensuring alignment with company standards.
• To inspire people to embrace different cultures of the world.

Education and Experience Requirements:

• Must be at least twenty-one (21) years of age.
• Possess a current Food Handler’s certification before starting work.
• Minimum of seven (7) years of progressive culinary experience, including time spent as an Executive Chef or Culinary Director within fine dining restaurants.
• Demonstrated success in menu development, kitchen operations, and leading high-performing culinary teams.
• Bachelor’s degree in Culinary Arts or related field preferred.

Physical Requirements:

• Must be able to stand for periods of up to eight (8) hours.
• Must have the stamina to work a minimum of 40 hours per week.
• Be able to reach, bend, and frequently lift (50) pounds at a time. Required to use assistance when available i.e. hand trucks, ramps, or another team member.
• Must be physically able to navigate the restaurant floor, kitchen, and storage areas, including walking, bending, stretching, squatting, and kneeling as needed.
• Must be comfortable working in varied conditions, including exposure to heat from the kitchen and cooler temperatures in storage areas.
• Prolonged periods of desk work, administrative tasks, and computer use required for reporting, scheduling, payroll, and financial oversight.

What We Offer:
Join our team and enjoy an unusually fun work environment with great team members. It is our purpose to maintain an environment our team members can brag about. With our CARE Right Core Values at the forefront of every decision we make, it allows for collaboration, passion, and a no-limits mindset when it comes to your future! We keep our team happy with our great benefits package, free meals, flexible work schedules, and more fun activities to make Restaurant K a great place to work.

Essential Functions:

• Collaborate with the executive chefs, culinary teams, and management at each concept to create innovative and appealing menus that align with the restaurant’s concept, vision, and target market, including new concept development as needed.
• Conduct market research to identify food trends, ingredients, and techniques that can be integrated into menu offerings.
• Play an active role in brainstorming, researching, and developing new restaurant concepts, including menu ideation and concept design.
• Establish and maintain rigorous culinary standards and procedures to ensure consistency, quality, and safety in food preparation and presentation.
• Conduct regular menu tastings and evaluations for existing and new concepts, ensuring that dishes meet brand standards for taste, presentation, and cost-efficiency.
• Work closely with CEO and management to refine and evolve each concept’s culinary vision, adjusting menus as needed to meet changing guest preferences and market demands.
• Evaluate kitchen operations to diagnose inefficiencies or quality issues and implement timely solutions.
• Continuously monitor and optimize food cost percentages, inventory controls, and recipe costing models.
• Ensure strict adherence to cleanliness standards across all kitchen and prep areas, conducting regular audits and walkthroughs.
• Collaborate with suppliers and vendors to source high-quality ingredients while managing food costs and waste.
• Negotiate contracts and maintain strong vendor relationships to support menu development and innovation.
• Provide leadership, guidance, and mentorship to the culinary teams at each restaurant concept.
• Create a culture of creativity, excellence, and continuous development and training among the staff.
• Take ownership of planning and organizing VIP events, including menu creation,
• coordination, and execution. Ensure seamless event logistics, collaborating with event staff and culinary teams to deliver exceptional VIP experiences.
• Follows budgetary guidelines and looks for ways to improve food costs without compromising on quality and customer service

Major Responsibilities / Specific Requirements:

• Deep knowledge of diverse cuisines, culinary techniques, and ingredient sourcing, with a passion for innovation and quality.
• Strong analytical and diagnostic thinking to identify and resolve issues related to food quality, inventory, or execution.
• Add “culinary proficiency across kitchen systems and execution” to underscore mastery of the craft beyond ideation.
• Proven expertise in menu development and culinary concept execution across multiple dining formats.
• Demonstrates a “say yes” attitude by approaching challenges with flexibility, positivity, and a solutions-first mindset.
• Acts as a bridge between front-of-house and back-of-house teams, fostering collaboration, mutual respect, and shared ownership of the guest experience.
• Meticulous attention to cleanliness and organization, ensuring a kitchen environment that exceeds health standards and brand expectations.
• Strong leadership and team-building skills with a history of mentoring chefs and developing high-performing culinary teams.
• Experience in budgeting, food costing, and overall financial management to ensure profitability without compromising quality.
• Thorough understanding of food safety standards, health regulations, and sanitation best practices.
• Excellent communication and interpersonal skills, with the ability to collaborate effectively across departments and leadership levels.
• Highly organized and detail-oriented, with the ability to manage multiple projects, timelines, and priorities in a fast-paced environment.
• Adept at working cross-functionally and aligning culinary operations with broader business objectives and brand identity.
• Promote the culture, values, and mission of Restaurant K ensuring alignment with company standards.
• To inspire people to embrace different cultures of the world