Culinary Director

Company: THE ELIA GROUP LLC
Location: Birmingham
Posted on: February 18, 2026

Job Description:

Job Description Job Description Position Description: Company Summary ELIA Group is a multi-faceted, fully integrated real estate and hospitality company that acquires, develops, and manages commercial properties in landmark locations throughout the United States. In Real Estate & Development and Hospitality, we dont sit back and let things happen, we make things happen! Whether were crafting deals or cocktails, our unparalleled attention to detail leads to award-winning real estate development and hospitality projects. Job Summary The Culinary Director is responsible for ensuring flawless execution of all heart-of-house (HOH) operations across the companys multi-venue portfolio. This role emphasizes operational excellence, cost control, consistency of standards, and team training. The Director will be the primary leader responsible for bringing recipes to life in a scalable, cost-efficient, and consistent manner while maintaining the highest culinary standards.What Youll Be Doing (Key Responsibilities) \tRecipe & Standardization: Test and refine all recipes with detailed specifications; maintain recipe libraries across venues. \tFood Cost Management: Set and achieve cost targets for each menu item, ensuring profitability without compromising quality. \tTraining & Development: Implement, refine and monitor training programs for every BOH role and kitchen station, ensuring skill competency and consistent performance. \tQuality Assurance: Conduct regular kitchen audits to ensure standards are consistently met across venues. \tVendor & Supply Chain Management: Source and manage vendor relationships, negotiate pricing, and maintain reliable supply chains in partnership with Director of Culinary Experience. \tLabor & Scheduling: Build efficient kitchen labor models and scheduling systems that balance operational needs with budget targets. \tAccountability & Controls: Hold team members at each venue accountable for daily and weekly tasks such as Weekly Inventory Counts, Waste Logs, Daily Protein Counts, Opening & Closing Checklists in Jolt, and other critical cost-control measures. Ensure these processes are consistently executed to maintain tight inventory control, minimize waste, and drive target profitability. \tCompliance: Ensure food safety, sanitation, and health regulations are adhered to at all times. What We Expect of You At ELIA, we use our unique experience and contributions to deliver more than value we set new standards! We seek someone that is looking for more than a job we want to work with someone who is as passionate as us about what we do and how we go about doing it. \tExtensive experience in multi-unit or high-volume BOH leadership. \tProven track record in food cost management and vendor negotiations. \tExpertise in training kitchen staff and scaling kitchen operations. \tStrong analytical and organizational skills with a detail-oriented mindset. Competitive Salary and Great Benefits \tDental insurance \tHealth insurance \tVision insurance \tEmployee Discount \tCompetitive pay \tPTO \t401(k) Plans Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. This position is regularly required to stand for a prolonged period, reach, bend and lift heavy objects. The noise and activity level in the work environment is typically high. You may be required to carry glassware, alcohol, cases of beer, etc. and use knives and other kitchen tools. \tStamina and Endurance: Ability to stand and move for extended periods while overseeing kitchen operations, attending meetings, or during large-scale events. \tMobility: Flexibility to move between kitchens, dining areas, and other facilities to monitor operations, conduct inspections, and address issues. \tStrength: Ability to lift and carry kitchen supplies, equipment, or inventory, typically up to 30-50 pounds, if needed. \tManual Dexterity: Skill in handling kitchen tools and equipment, when necessary, particularly during menu development or quality checks. \tGood Vision and Hearing: Essential for monitoring kitchen safety, food presentation, and communicating with staff across busy and loud environments. \tCalm Under Pressure: Ability to maintain composure and make quick decisions during peak times or operational challenges. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. $115,000.00 - $150,000.00 Annually

Keywords: THE ELIA GROUP LLC, Ann Arbor , Culinary Director, Hospitality & Tourism , Birmingham, Michigan