Job Title: Director of Culinary & Operations

Location: Multi-Site – All Massachusetts and Rhode Island grocery store locations, commissary, and future bakery operations

Overview

Join our dynamic, culturally diverse team as the Director of Culinary & Operations, a pivotal role combining strategic leadership with operational expertise. This executive-level position will drive innovation and standardization across all culinary, deli, bakery, and commissary operations, ensuring excellence at every touchpoint. If you have a passion for system-driven efficiency, fostering talent, and delivering quality on a large scale, this role offers an exciting opportunity to make a lasting impact while building towards future growth.

Key Responsibilities

As the Director of Culinary & Operations, you will:

·      Lead menu development, recipe standardization, and quality control across all locations to ensure consistency and excellence.

·      Manage P&L, optimize food costs, and oversee vendor sourcing to drive profitability.

·      Implement tools like Galley for streamlined recipes, production planning, and training.

·      Supervise commissary operations, including meat and appetizer production, while enhancing efficiency and logistics.

·      Design and execute onboarding protocols and operational training for food leads and commissary staff.

·      Oversee sanitation audits and enforce compliance with ServSafe-level food safety standards.

·      Develop and monitor KPI scorecards for metrics such as waste, shrink, sales performance, and cleanliness.

·      Lead the integration and structuring of bakery manufacturing operations in the event of future acquisitions.

·      Co-lead the development of the Bakery Cafe pilot project and drive R&D for seasonal items.

·      Restructure POS and menu architecture to optimize insights on top-selling items and margins.

·      Foster internal talent and create growth opportunities for staff without disrupting cultural harmony.

Qualifications

To succeed in this role, the ideal candidate should bring the following qualifications and experience:

·      7+ years of leadership experience in culinary and food operations in multi-site environments.

·      Strong expertise in commissary operations, prepared foods, and/or retail bakery operations.

·      Familiarity with cuisines such as Portuguese, Spanish, Caribbean, and Central American is a plus.

·      ServSafe certification or equivalent knowledge of food safety and sanitation protocols.

·      Proven ability as a systems thinker with experience implementing platforms like Galley, POS systems, and inventory tools.

·      Exceptional communication, coaching, and team-building skills.

·      A hands-on, humble approach with cultural sensitivity and curiosity, building trust as a leader.

Benefits

We offer a competitive benefits package, including:

·      Quarterly Bonus opportunities for performance alignment.

·      Comprehensive Health Insurance to prioritize your well-being.

·      Generous Paid Vacation to maintain work-life balance.

Why Join Us?

Be part of a company that celebrates culinary diversity while delivering exceptional quality to our customers. With this role, you’ll have the chance to shape the future of a multi-site operation, innovate processes, and lead initiatives that directly impact growth. We value leaders who are as passionate about operational excellence as they are about developing others.

Call to Action

Are you ready to take on this exciting leadership role and make a real difference? Apply today and lead the way in reimagining culinary operations across a thriving, diverse organization.