Director of Culinary Operations at Iacofano Group, LLC

North Charleston, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Jun, 26

Salary

0.0

Posted On

30 Mar, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Food Safety, HACCP Compliance, Training Development, Quality Assurance, Cost Control, Multi-Unit Management, Team Leadership, Procurement Strategy, Sanitation Standards, Vendor Management, Recipe Standardization, Operational Efficiency, Allergen Control, Cold Chain Management, Waste Reduction

Industry

Food and Beverage Services

Description

Description Hands-On Training, Quality & Food Safety Leadership Multi-Unit Culinary Operations Position Summary The Director of Culinary Operations is a hands-on operational leader responsible for driving food quality, consistency, training, food safety compliance, and cost control across all kitchen locations. This role directly leads and develops the Chef team and broader culinary staff, ensuring alignment with company standards, systems, and growth objectives. This is not an office-based role. The Director is expected to work in kitchens, train teams in real time, and enforce standards at every stage—from production to packaging to delivery—while positioning the company at the leading edge of food quality, HACCP/FDA compliance, and scalable culinary operations. This role also plays a key part in supporting expansion into new markets and business segments. Hands-On Kitchen Leadership Work side-by-side with cooks in all kitchen locations Lead by example during production, plating, and packaging Set the standard for speed, consistency, and execution Be present during peak production periods (early mornings, nights, weekends) Culinary Leadership & Team Oversight Directly lead and develop Chefs, Sous Chefs, and culinary teams across all locations Set expectations for performance, accountability, and culture Coach Chefs to be strong operators and trainers Hold Chefs accountable for: Food quality Food safety (HACCP & FDA compliance) Training execution Kitchen discipline and consistency Partner with General Managers and Operations leadership to align performance Training & Development Train and certify all kitchen roles (Cook 1–3, Supervisors, Chefs) Lead hands-on training sessions: Knife skills Tray building (PAX, corporate, bulk) Portioning and consistency Develop structured training systems and materials Build “Kitchen Champions” in each market Quality Assurance & Standards Own food quality across all locations Inspect final product at expo and packaging stages Enforce standards for: Presentation Portioning Labeling Packaging integrity Identify breakdowns and implement immediate corrective actions Food Safety, HACCP & Compliance Lead HACCP plan development and execution Ensure compliance with FDA and local health regulations Establish and audit sanitation standards across all kitchens Train teams on allergen control, cross-contamination, and cold chain management Conduct food safety audits and corrective action plans Procurement, Cost Control & Product Integrity Partner with leadership on procurement strategy and vendor selection Ensure all ingredients meet company standards for quality, consistency, and cost Evaluate and approve product substitutions across all locations Standardize ingredients and specifications across kitchens Work with vendors to improve product quality and pricing Monitor and improve food cost (COGS) through: Portion control Yield management Waste reduction Identify cost-saving opportunities without compromising quality Systems, SOPs & Standardization Develop standardized recipes with accurate yields and portion costs Create plating guides, packaging standards, and visual references Build scalable systems to support multi-unit growth Continuously improve operational efficiency, consistency, and cost control Multi-Unit Travel & Operational Support Travel regularly between Charleston (HQ), Columbia, Charlotte, and Cleveland Spend extended time onsite training and auditing Support new kitchen openings and operational improvements Delivery & Final Product Oversight Conduct delivery ride-alongs to evaluate real-world execution Ensure product quality holds from kitchen to customer Identify breakdowns in packaging, transport, and handoff Expansion & Innovation Support expansion into new markets and business segments Ensure new locations meet company standards from day one Implement best-in-class culinary systems and processes Requirements 7–10+ years in high-volume culinary operations Multi-unit experience strongly preferred Catering, commissary, or in-flight catering experience preferred Proven ability to train and develop teams Experience implementing HACCP and maintaining FDA compliance Certifications ServSafe Manager Certification (required) HACCP Certification (preferred or required within 90 days) Allergen Certification (preferred) Skills & Expertise Strong knowledge of high-volume production systems Expertise in food safety, sanitation, and compliance Strong understanding of food cost (COGS), yield, and portion control Experience working with vendors and managing product specifications Ability to build SOPs, training programs, and scalable systems Work Requirements Ability to stand for extended periods Ability to lift 40+ lbs Willingness to work early mornings, nights, and weekends Willingness to travel 30–60% Personality & Leadership Traits Hands-on leader who leads from the front Willing to roll up sleeves and work alongside the team Calm, disciplined, and detail-oriented Strong teacher and developer of people High accountability mindset Team-first attitude with no ego Success Metrics (KPIs) Consistency of product across all locations Reduction in customer complaints and deviations HACCP and food safety compliance scores Food cost (COGS) vs target Reduction in waste and rework Performance and development of Chef teams Readiness and success of new market launches Position Impact This role is critical to: Elevating the company to industry-leading food quality and safety standards Building scalable systems for multi-unit growth Supporting expansion into new markets and business segments Protecting and strengthening the brand across all locations

Responsibilities

The Director of Culinary Operations is responsible for driving food quality, consistency, training, food safety compliance, and cost control across all kitchen locations. This role involves hands-on leadership, directly developing the Chef team and ensuring alignment with company standards.