One Haus Hospitality

About the Company

A highly established, high-volume gourmet market and prepared foods operation in Brooklyn is seeking a Culinary Director to help lead the next phase of operational growth and culinary redevelopment. The business has built a strong reputation within the market and is now focused on elevating food quality, operational consistency, team leadership, and overall guest experience across multiple kitchen departments.

About the Role

The Culinary Director will oversee the full prepared foods and production operation across multiple kitchens and departments. This individual will serve as a hands-on operational culinary leader responsible for driving accountability, improving systems, developing teams, and ensuring consistent food quality at scale.

This is an ideal opportunity for a strong operator who thrives in fast-paced, high-volume environments and understands how to balance culinary standards with practical execution. The role requires strong leadership, organizational ability, and comfort working directly with highly engaged ownership.

Key Responsibilities

• Oversee multiple culinary departments and kitchen operations
• Lead hiring, training, scheduling, performance management, and team development
• Implement operational systems, SOPs, and quality control standards
• Monitor food quality, consistency, cleanliness, and execution across all departments
• Partner with ownership to improve overall culinary performance and guest satisfaction
• Drive labor management, inventory controls, ordering systems, and production efficiency
• Support recipe development, menu improvements, and operational innovation
• Develop strong kitchen leadership teams and create accountability throughout the operation
• Regularly evaluate workflows and identify opportunities for operational improvements

Qualifications

• 7+ years of senior culinary leadership experience in high-volume operations
• Experience overseeing large production kitchens, prepared foods, catering, commissary, or multi-unit culinary environments
• Strong operational and financial acumen including labor, food cost, and inventory management
• Proven leadership ability with experience developing and mentoring teams
• Comfortable operating in fast-paced, evolving environments
• Excellent communication and organizational skills
• Michelin, luxury hotel, or elevated culinary exposure is a plus, but not required
• Kosher experience is not required

Benefits

• Competitive compensation up to $200K
• Performance bonus potential
• Health benefits
• Paid PTO and Jewish holidays
• Opportunity to help shape the future of a highly visible culinary operation
• Strong long-term growth potential