Director of Culinary Operations & Food Systems

Accountabilities

• • Assess the current state of products, menus, recipes, processes, and suppliers using operational data, reports, and remote evidence to identify quality, consistency, and efficiency gaps.
  • Diagnose taste, consistency, product, and food-safety issues and direct corrective actions through on-site Head Chefs and location teams.
  • Develop controlled recipes, specifications, preparation standards, and operating procedures with clear tolerances, documentation, and version control.
  • Lead menu engineering initiatives by analyzing product performance and determining which offerings should be improved, repositioned, or discontinued.
  • Establish robust food-safety, quality assurance, and traceability controls, including root-cause analysis and corrective actions when failures occur.
  • Recruit, train, coach, and develop culinary leaders across multiple locations, creating consistent standards and strengthening leadership capabilities remotely.
  • Establish systems that allow culinary quality to remain consistent despite team turnover, geographic distance, and operational growth.
  • Own the culinary drivers of food cost, yield, waste, labor efficiency, and margin, identifying opportunities to improve commercial performance without compromising quality.
  • Use AI, data, and other technology tools to support culinary analysis, operational decision-making, documentation, training, and continuous improvement.
  • Partner with on-site culinary leadership to translate strategic standards into practical execution and ensure accountability across locations.

  Requirements

  • Significant senior-level culinary leadership experience within complex, multi-location food service, restaurant, hospitality, or related environments.
  • Demonstrated ability to diagnose product and quality problems, restore consistency, and build repeatable culinary systems rather than relying solely on individual expertise.
  • Experience leading and directing kitchen execution remotely through on-site culinary leaders and distributed teams.
  • Strong understanding of food cost, yield management, waste reduction, labor economics, and the relationship between culinary decisions and profitability.
  • Proven experience with food safety, quality assurance, traceability, and root-cause analysis.
  • Strong practical knowledge of recipe development, food specifications, menu engineering, culinary standards, and process documentation.
  • Advanced, practical use of AI and data tools to support culinary management, operational analysis, and decision-making.
  • Strong leadership and communication skills, with the ability to influence teams and maintain high standards without being physically present.
  • Ability to balance culinary excellence with commercial judgment, operational realities, and business objectives.
  • Experience managing multiple concepts, cuisines, or dayparts is a plus.
  • Experience directing culinary teams across distributed or remote locations is advantageous.
  • Beverage operations or dining service experience is a bonus.
  • Experience developing culinary training programs, leadership pipelines, or succession plans is preferred.
  • A systems-oriented mindset and a strong desire to build scalable processes that preserve quality through growth and organizational change.

  Benefits

  • Monthly salary range of PHP 100,000–115,000, depending on experience.
  • HMO health insurance.
  • Paid time off.
  • Work-from-anywhere flexibility.
  • Opportunities for promotion and career advancement.
  • Potential for pay increases.
  • Fully remote position focused on culinary systems, standards, leadership, and operational improvement.