One Haus Hospitality

About the Company

We are partnering with a rapidly growing, technology-driven restaurant group that is redefining the traditional restaurant model through a delivery-first and takeout-focused approach. With a growing multi-brand portfolio and an aggressive national expansion strategy, the company is focused on creating craveable, high-quality food experiences while leveraging technology, data, and operational efficiencies to build scalable restaurant brands.

The organization currently operates approximately 35 locations and is targeting 100+ locations over the next three years, creating an exciting opportunity for a culinary leader to play a critical role in shaping the company's next phase of growth.

About the Role

The Head of Culinary will serve as the senior culinary leader across a growing multi-brand portfolio, with primary responsibility for the company's flagship brand. Reporting directly to the CEO, this leader will establish and execute the culinary vision, oversee menu development and innovation, and ensure consistency, quality, profitability, and operational excellence across a rapidly expanding national footprint.

This role will initially lead a culinary team consisting of a Culinary Director and R&D Chef and will work closely with Operations, Marketing, Technology, and Executive Leadership to develop scalable culinary programs that deliver an exceptional customer experience.

Key Responsibilities

• Develop and execute a comprehensive culinary strategy aligned with the company's brand positioning, customer expectations, and long-term growth objectives.
• Lead the culinary strategy for the company's core brand portfolio while supporting the development of new concepts and brands.
• Maximize menu performance through thoughtful product development, menu optimization, and ongoing culinary innovation.
• Lead the R&D pipeline for both existing and emerging brands, including regular testing and development through the company's Test Kitchen.
• Develop and execute a strategic Limited Time Offer (LTO) program that balances culinary innovation with the operational requirements of small, high-volume kitchens.
• Utilize customer feedback, PMIX, COGS, and other performance data to identify opportunities for menu optimization and improved profitability.
• Serve as the primary culinary voice to the CEO, executive leadership team, and cross-functional partners, presenting data-driven menu and culinary strategies.
• Identify supplier opportunities that improve ingredient quality while reducing costs and improving overall product value.
• Partner closely with Operations to establish and maintain exceptional standards for food preparation, presentation, quality, consistency, and food safety.
• Develop and enforce culinary SOPs, HACCP programs, and food safety standards across the organization.
• Collaborate with Marketing, Operations, and Technology teams to ensure new products and menu launches are effectively promoted and consistently executed across all locations.
• Lead, develop, and mentor the culinary team while fostering a culture of accountability, innovation, collaboration, and operational excellence.
• Monitor emerging food, consumer, and restaurant industry trends to identify opportunities for continued culinary innovation.
• Maintain a relentless focus on the customer experience and identify opportunities to increase customer satisfaction, frequency, and loyalty.
• Build culinary systems and processes capable of maintaining quality and consistency as the organization scales nationally.

Qualifications

• 10+ years of culinary leadership experience, preferably within QSR, fast-casual, or other high-volume restaurant environments.
• Proven experience scaling culinary programs across a multi-unit or national restaurant organization.
• Deep understanding of maintaining culinary quality, consistency, and operational efficiency across a large geographic footprint.
• Strong understanding of menu engineering and the ability to translate customer ratings, PMIX, COGS, and other performance data into actionable culinary strategies.
• Demonstrated experience developing new menu items, testing concepts, and managing an ongoing R&D pipeline.
• Strong understanding of LTO development and execution within high-volume restaurant environments.
• Knowledge of HACCP, SOPs, food safety regulations, quality standards, and industry best practices.
• Strong financial and business acumen with the ability to balance culinary quality, customer experience, operational execution, and profitability.
• Proven ability to work cross-functionally with Operations, Marketing, Technology, Supply Chain, and Executive Leadership.
• Highly organized and detail-oriented with the ability to manage both strategic initiatives and tactical execution.
• Strong leadership skills with the ability to build, develop, and hold teams accountable to high standards.
• Data-driven and test-and-learn oriented, with a willingness to continuously evaluate and improve culinary programs.
• Entrepreneurial mindset with the ability to thrive in a fast-paced, high-growth environment.
• Must be based in the Los Angeles area with flexibility to travel to restaurant locations throughout the United States.

Benefits

• Salary: $150,000–$220,000
• Medical, Dental & Vision Insurance
• 401(k) Retirement Plan
• Stock Options
• Career Advancement Opportunities
• Opportunity to join a rapidly growing restaurant organization and play a key role in its national expansion
• Travel opportunities across the company's growing restaurant portfolio