Director of Culinary (Pizza)

A growing hospitality company specializing in Food & Beverage operations within hotels is seeking a strategic, results-driven Director of Culinary to lead Executive Chefs/Chef de Cuisine, drive multi-unit performance, and support continued growth. This is a role rooted in creating incredible experiences and delivering delicious, consistently prepared food. Salary + Benefits$140,000–$150,000 base salary, based on experience Comprehensive benefits package Growth opportunities within a growing hospitality organization Role + Responsibilities Lead culinary operations across multiple upscale pizzeria and Italian restaurant locations, ensuring consistent execution, quality, and brand standards. Develop and implement culinary SOPs, recipes, training programs, and operational standards. Drive food cost, purchasing, portion control, waste reduction, and inventory management across all locations. Lead culinary training and development while holding restaurant culinary teams accountable to established standards. Oversee culinary operations for new restaurant openings, including kitchen setup, training, SOP implementation, and pre-opening execution. Requirements + Qualifications 5+ years of multi-unit culinary management experience New restaurant opening experience is required Pizza experience required ; strong knowledge of Italian cuisine and fresh pasta production preferred. Proven expertise in recipe execution, culinary standards, food cost control, purchasing, and inventory management. Restaurant365 (R365) or similar inventory management platform highly preferred. Strong leadership, training, organizational, and operational skills Ability to travel approximately 40% throughout the NY metro area.