Director of Culinary Operations

The Role

We’re looking for a creative, mission-driven leader to guide our culinary operations and teaching kitchen — someone who brings vision, heart, and structure to our social enterprise. This is not your typical hospitality job — it’s a dynamic blend of entrepreneurship, program leadership, and mentorship.

You’ll be responsible for the overall food quality, creativity, and consistency, while teaching and training residents in a trauma-informed environment. Your work will help create meaningful economic opportunities for women.

Key Responsibilities

Culinary

• Oversee food production and sourcing with a focus on quality and consistency
• Maintain relationships with vendors and verify order accuracy
• Ensure compliance with all DHEC, food safety, and ServSafe standards
• Oversee recipe development and document all recipes in the shared drive
• Maintain inventory systems and proper storage/labeling of all food items
• Schedule BOH team members to ensure full coverage
• Coordinate with Kitchen Manager for special events and catering
• Create and assign daily prep lists to support kitchen efficiency and flow
• Test and refine new recipes regularly
• Oversee kitchen cleaning protocols and equipment maintenance
• Plan and prepare the annual fundraiser luncheon menu
• Manage the Sous Chef to implement best practices in safety, quality, and operations

HR & Team Culture

• Foster a trauma-informed, inclusive, and supportive work environment
• Assess hiring needs; post jobs, review resumes, and interview candidates
• Ensure HR best practices are followed throughout hiring and onboarding
• Create and manage BOH training modules
• Review job descriptions, performance, pay rates, and schedules with direct reports
• Build a committed, mission-focused team that works collaboratively and compassionately
• Conduct annual performance reviews with direct reports
• Consult with the CEO and Business Manager on promotions and compensation
• Collaborate with the Kitchen Manager to coordinate facility maintenance (e.g., pest control, grease trap, etc.)

Occupational Therapy / Professional Development

• Integrate soft-skill development (e.g., time management, communication, teamwork) into daily training
• Review resident performance monthly with VP of Programs & Operations and Kitchen Manager
• Coordinate monthly professional development groups
• Lead bi-monthly BOH team meetings to foster communication and cohesion

Finance & Sustainability

• Track BOH labor costs and staffing efficiency to remain within budget
• Ensure catering and special events are priced to meet margin goals
• Collaborate with the CEO and Business Manager to create annual budgets
• Monitor food and packaging costs through recipe costing
• Review monthly financials with the Business Manager

Competencies

• Culinary degree or equivalent experience
• Strong teaching and instruction skills
• 5+ years of experience in a leadership role within a high-volume commercial kitchen
• Experience working with underserved female populations preferred
• Passion for social enterprise and trauma-informed care
• Commitment to working at a drug-free workplace is a must
• Excellent collaboration and mentoring skills
• Comfortable navigating culinary, HR, and program responsibilities

Benefits

• Health insurance
• Employer-paid life and short-term disability insurance
• Generous PTO and holiday pay
• Additional paid time off during restaurant closures (Christmas week and Independence Day week)