Vice President of Culinary & Purchasing

Culinary Leadership

• Responsible for all culinary operations within the organization.
• Oversee enterprise menu planning across all locations to maintain culinary consistency and alignment with client expectations.
• Oversee the development of new and revised menu items to ensure high levels of customer satisfaction.
• Develop organizational food preparation and food safety standards and ensure implementation across corporate locations.
• Maintain responsibility for the financial performance of kitchens, including oversight of food and labor costs.
• Negotiate volume discounts from vendors to support culinary and financial objectives.
• Lead the culinary team that provides training, coaching, and guidance to enterprise chefs to ensure consistency and high performance across all partnerships.
• Establish departmental goals and sets strategies to ensure culinary programs meet customer needs and organizational priorities.
• Ensure team members are educated in the organization and its offerings to increase sales and improve customer satisfaction.
• Oversee the team that establishes guidelines and processes for menu additions and culinary execution at banquets, catering, and special events.
• Ensure profitable operation by monitoring food and labor costs and negotiating pricing or discounts.
• Support compliance with all sanitation, health and safety regulations related to food, equipment, and supplies.

Sourcing & Purchasing Leadership

• Establish an enterprise sourcing strategy to maintain a consistent supply of goods and services.
• Stay current on emerging sustainability initiatives and industry standards (e.g., responsible sourcing frameworks, animal welfare commitments), evaluate their operational and financial impact, and provide strategic guidance to senior executive leadership on adoption, compliance, and long‑term sourcing implications.
• Develop and implement purchasing strategies and policies that ensure the organization obtains necessary products and services while minimizing costs.
• Develop criteria for vendor evaluation and selection to ensure quality, value, and service.
• Sets goals and identify metrics to measure the performance of purchasing processes.
• Negotiate complex or high‑value vendor contracts; may establish purchasing budgets with senior leadership.
• Direct organizational sourcing strategies to identify and maintain a strong vendor network.
• Establish policies for evaluating products, goods, or services prior to purchase and ensure standards continue to be met post‑purchase.
• Identify trends in purchasing and opportunities for cost reduction, including consolidation strategies.
• Serve as a liaison between internal stakeholders and external suppliers, maintaining strong relationships and ensuring satisfaction.
• Establish policies and procedures for identifying, evaluating, selecting, and negotiating with vendors.
• Develop procurement procedures, including RFP/RFQ, bid, purchase order, and requisition processes, ensuring cost‑effective, quality-driven purchasing.
• Directly manage vendor relationships, which may include resolving issues involving quality, shipping, or invoicing.

Leadership & Collaboration

• Lead and direct the work of employees with responsibility for employment actions such as hiring, performance management, and termination.
• Collaborate with executive leadership to align departmental strategy and direction with overall organizational goals.
• Develop policies, practices, and procedures that have a significant organizational impact.
• Hire, coach, train, and evaluate direct reports.
• Ensure completion of all required training and compliance modules.
• Maintain knowledge and enforcement of company HR policies and employment laws.
• Provide guidance for proactive succession planning for all critical culinary positions across the enterprise.

Additional Responsibilities

• Promote excellent and efficient implementation of new procedures, products, and services.
• Support onboarding and rollout of new programs.
• Provide hands-on leadership, training, and event support when needed.
• Perform other duties as assigned, aligned with our mission and values.

What You Bring

• Required: Bachelor’s degree in Business, Hospitality, or Culinary Arts (advanced degree preferred)
• Required:10+ years of combined experience in culinary operations and sourcing / procurement / purchasing
• Required: 5+ years of contract dining operations leadership experience
• Required: Proven executive‑level leadership and strategic planning experience
• Expertise in vendor negotiation, purchasing strategy, and culinary operations
• Strong financial acumen with success managing food and labor costs
• Ability to think strategically and execute tactically
• ServSafe and allergen certifications (or ability to obtain)
• Valid, unrestricted driver’s license with ability to travel and support operations across multiple regions

This is a hospitality leadership role that requires:

• Frequent travel by car, train and/or air
• Extended/irregular hours
• Ability to lift up to 25 lbs and navigate commercial kitchen environments

Reasonable accommodations available for individuals with disabilities.