Director of Culinary at Gastamo Group

Denver, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Aug, 26

Salary

140000.0

Posted On

30 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Food Cost Management, BOH Team Management, Operational Execution, Inventory Management, Recipe Standardization, Staff Training, Food Safety Compliance, Multi-unit Operations, Menu Engineering, Vendor Management, Performance Coaching, Quality Control, Strategic Planning, Kitchen Culture Building

Industry

Restaurants

Description

Description POSITION SUMMARY The Director of Culinary is a field-first leadership role responsible for culinary excellence, team culture, and menu integrity across Gastamo Group’s Brands portfolio, with a primary focus on MEX Brands. The Director of Culinary is expected to be present in the restaurants — on the line, in the kitchen, working alongside the team. Success in this role is measured by the consistency, quality, and culture built inside each kitchen. This role also provides culinary partnership and menu innovation support for Park Burger, Park and Co, and Homegrown, and collaborates on menu development for First Street Farms. Menu creation is an important part of the role, but it must never come at the expense of being present and accountable in the restaurants. Field presence is the priority; menu innovation is the output of that presence. FIELD PRESENCE & RESTAURANT OPERATIONS The Director of Culinary leads by being present, modeling standards, and holding teams accountable from within the kitchen. Be physically present in MEX locations a minimum of two nights per week during service; additional visits are expected during training periods, menu launches, or when performance concerns arise Work alongside BOH teams, managers, and multi-unit leaders during service to observe, coach, and reinforce execution standards in real time Conduct structured kitchen walkthroughs at all Mex Brand locations regularly, evaluating prep quality, line organization, food safety compliance, and overall kitchen culture Identify gaps in execution and address them directly with kitchen teams and General Managers — follow up until standards are met Be available and reachable to restaurant teams during service hours; this role requires a hands-on, accessible leadership style Provide culinary support visits to Park Burger, Park and Co, and Homegrown locations as directed by the VP of Food & Beverage CULINARY STANDARDS & EXECUTION Own and enforce food quality standards across all Mex Brand locations — product consistency, plate presentation, portioning, and prep integrity Develop and maintain recipe standards, prep guides, and line manuals that make quality replicable regardless of who is working Ensure BOH systems are functional and followed: ordering, receiving, inventory management, waste tracking, and food cost controls Partner with GMs and Mulit-unit Leaders to ensure kitchen readiness, proper staffing levels, and shift-by-shift accountability on food quality Respond to guest feedback related to food quality by developing actionable kitchen-level plans and following up on improvement Maintain ServSafe and food safety compliance across all locations; ensure all required health and sanitation standards are consistently upheld TEAM BUILDING & DEVELOPMENT Building great kitchen teams is as important as building great menus. The Director of Culinary is responsible for the culture, capability, and engagement of BOH teams across the portfolio. Develop, and retain high-quality kitchen talent at all levels Ensure BOH onboarding and ongoing training programs are being adhered to Identify high-potential team members and create development pathways that build bench strength within the culinary team Support regular performance conversations and written evaluations for kitchen leadership; provide specific, actionable feedback Establish a kitchen culture defined by accountability, consistency, teamwork, and a genuine commitment to the guest experience Partner with GMs and the Multi-Unit Leader(s) to address performance issues, manage transitions, and maintain staffing health across kitchens Model the behavior and energy you expect from your teams — this role leads from the front MENU INNOVATION & DEVELOPMENT Menu innovation is a critical output of this role, but it must be grounded in operational reality. New items must be executable by the team, consistent across locations, and additive to profitability. MEX (Primary Focus) Lead all menu development for MEX, including seasonal updates, LTOs, and core menu evolution — ensuring dishes reflect the brand’s identity and resonate with the Denver market Source, test, and validate ingredients, proteins, and preparations in alignment with cost targets and kitchen capability Manage rollout of new menu items including training, implementation, quality checks, and follow-up across MEX locations Continuously evaluate the menu through the lens of guest feedback, food cost performance, and operational simplicity Park Burger, Park and Co, Homegrown (Partnership) Serve as a culinary thought partner for these brands — participating in menu development conversations, LTO planning, and concept refinement as needed Provide input on ingredient sourcing, preparation methods, and kitchen systems to support consistency and quality Collaborate with brand leadership to ensure culinary direction aligns with each brand’s positioning and guest expectations First Street Farms Lead First Street Farms menu ideation with leadership to develop menu (including event menu) applications that showcase innovation and execution Provide culinary expertise to help define a value proposition as it relates to how special of a property this is First Street Farms menu development is a complementary responsibility; it should enhance, not compete with, restaurant field presence and operational obligations FINANCIAL ACCOUNTABILITY Own food cost performance across Mex Brand kitchens Partner with GMs and Multi-Unit Leaders to manage COGS, reduce waste, and ensure ordering and inventory practices are optimized Use menu engineering principles to ensure new items are priced appropriately and contribute positively to profitability Identify opportunities to improve kitchen labor efficiency without sacrificing quality or culture Provide regular reporting to VP of Food & Beverage on food cost trends, menu performance, and kitchen operational health COMMUNICATION & COLLABORATION Maintain regular, proactive communication with the VP of Food & Beverage on kitchen performance, team development, and menu direction Build strong working relationships with GMs, Multi-Unit Leaders, and front-of-house leadership — culinary excellence requires cross-functional alignment Communicate clearly and directly with kitchen teams; translate vision into day-to-day expectations that are understood and actionable Surface concerns, opportunities and solutions to leadership in a timely and solutions-oriented manner Represent Gastamo Group’s culinary vision externally — with vendors, media, local community partners, and the Denver food community as appropriate EDUCATION, EXPERIENCE & SKILLS Required 5+ years of progressive culinary leadership experience, with at least 2 years in a multi-unit or multi-concept environment Demonstrated track record of leading and developing BOH teams — not just cooking, but building culture and accountability Strong understanding of food cost management, inventory systems, and kitchen financial performance Experience developing and rolling out menus in an operational environment — recipes that are executable, not just impressive ServSafe Manager Certification Reliable transportation and valid Colorado driver’s license — this role travels between multiple Denver-area and outside the Denver- area locations regularly Preferred Experience with Mexican-inspired concepts Familiarity with the Denver restaurant market — guest expectations, talent landscape, and competitive environment Culinary degree or formal culinary training (experience considered equivalent) PERSONAL ATTRIBUTES Deeply hands-on — comfortable and energized by being in the kitchen, on the line, in the weeds A teacher first — success is measured by the growth of the team, not personal culinary acclaim High standards without ego — able to hold teams accountable with direct, respectful communication Operationally minded — understands that great food must also be consistent, cost-effective, and executable at scale Entrepreneurial — thrives in a growing, dynamic multi-concept company where the work is never static A connector — builds genuine relationships with team members, GMs, vendors, and community partners PHYSICAL DEMANDS & WORK ENVIRONMENT This is a field-based, physically demanding role. The Director of Culinary will spend significant time standing, walking, and working in commercial kitchen environments. The role requires the ability to lift up to 50 pounds, work in hot and high-noise environments, and maintain physical stamina through extended service shifts. Approximately 70% of working time is spent across restaurant locations. Evening and weekend availability is required. This job description is not designed to cover a comprehensive listing of all activities, duties, or responsibilities required of the employee. Duties and responsibilities are subject to change at any time with or without notice. Gastamo Group is an Equal Opportunity Employer. Receive Free meals when working Dining discount for you and a friend at any of our concepts Dining discount at any of our sister restaurant locations- Birdcall Health, Dental, and Vision insurance after an introductory period 401K with employer match Management Referral Program Fitness Benefit Competitive compensation and benefits Quarterly performance bonuses Profound joy in your role Opportunities for promotion and career development Paid time off 48 hours of Paid Sick Leave upon hire How to Apply Take the next step in your career by applying here or on our website. Join the team today! Posting Period This job posting will close in 7 days from the posting date, or until this position is filled. Requirements Must be able to speak and read English.

Responsibilities

Lead culinary excellence and team culture across multiple brands with a primary focus on MEX locations through a hands-on, field-first approach. Responsible for menu innovation, enforcing food quality standards, and managing financial performance including food costs and labor efficiency.