Overview

Job Description Job Description Culinary DirectorLocation: Charleston, WV(Relocation Assistance & Temporary Company Housing Available for Qualified Candidates)Employment Type: Full-TimeCompensation: $80,000-$85,000 starting salary based on experience, plus performance-based bonus and exceptional long-term growth opportunities.Help Build the Culinary Future of a Growing Hospitality GroupWe're seeking an experienced Culinary Director to help lead the next chapter of our growing hospitality group. Today, our portfolio includes Quarrier Diner, The ROQ, and The Fort Bar & Grill-three distinct concepts, each with its own identity, culture, and guest experience. Together, they represent a growing collection of hospitality businesses committed to exceptional food, outstanding service, and operational excellence. With additional growth planned, we're looking for a culinary leader who wants to help build systems, develop people, influence strategy, and shape the future of our organization.If you're on Executive Chef, Corporate Chef, or Culinary Director who's ready for more influence, more autonomy, and the opportunity to help build something meaningful, lead talented people, and leave your fingerprint on a hospitality group that's still in the early stages of its growth.This position reports directly to ownership and will play a key role in company strategy, culinary innovation, operational excellence and future expansion.Why This Opportunity Is DifferentMany Culinary Director positions ask you to maintain someone else's systems. This role asks you to build them. You'll have the autonomy to make meaningful decisions, implement your ideas and help define the culinary identity of both our current and future concepts. You'll mentor chefs, improve operations, create scalable systems, influence company strategy, and help develop new restaurant concepts as our organization grows. As the company grows, so will this role, its responsibilities, and the opportunities that come with it.What We OfferCompetitive starting salary of $80,000-$85,000Relocation is encouraged, and temporary company-provided housing is available for qualified candidates to help make the transition as seamless as possible.Performance-based bonus programPaid Time OffEmployee dining discounts across all conceptsDirect collaboration with ownershipSignificant career advancement opportunities as the company growsThe opportunity to help shape future restaurant openings and new conceptsA leadership role where your ideas are heard, valued and implementedKey ResponsibilitiesLeadership & StrategyLead culinary operations across multiple restaurant concepts while preserving the unique identity of each venue.Develop and execute the long-term culinary vision for the company.Build standardized systems, recipes, procedures, and quality standards that can scale as we grow.Work directly with ownership on new restaurant concepts, operational improvements, and strategic planning.Menu DevelopmentDesign, test, and launch seasonal menus, features, and limited-time offerings.Balance creativity with profitability and operational efficiency.Continuously evaluate menu performance using guest feedback and sales data.Collaborate with beverage leadership on pairings, promotions, and special events.Financial PerformanceOwn food cost performance across all locations.Improve purchasing systems, inventory management, and vendor relationships.Monitor labor efficiency and kitchen productivity.Use Toast reporting and operational data to identify opportunities for improvement.Team DevelopmentRecruit, mentor, and develop Executive Chefs, Kitchen Managers, Sous Chefs, and future culinary leaders.Create onboarding programs and ongoing culinary training.Build a culture of accountability, professionalism, teamwork, and continuous improvement.Standards & QualityMaintain company-wide recipe books, plating guides, prep standards, and operational procedures.Ensure compliance with food safety regulations, sanitation sta