Director of Culinary

30hop restaurant group is growing and we're seeking a talented Culinary Director to join us on this exciting journey.

What is 30hop? 30hop Group is a multi-unit, full-service, upscale-casual restaurant, & entrepreneurial group with over $15M in revenue. We have 5 locations in Iowa but are expanding! We'll be doubling in size by the end of 2025 to Nebraska, Kansas, and Missouri.

Job Summary: As a pivotal member of our leadership team, the Culinary Director plays a key role in driving the growth and success of our company. This position will provide professional culinary guidance and support to all 30hop group restaurants and back-of-house management. You'll lead, coach, and train our culinary team to elevate our culinary experience. This is an incredible opportunity for a culinary leader to make a significant impact in a fast-growing company with limitless potential.

Accountabilities- employee's direct responsibilities

• LMA (Lead + Manage = Accountability)
• Menu Development
• Cost Control
• BOH Culture
• Product Execution
• Management Development

Essential Functions - primary duties the employee performs on a regular basis

• Directly responsible for the overall administration, coordination, and evaluation of the culinary department & functions.
• Manages all major food operating expenses, sets margins, and manages against projections.
• Completes comprehensive High-Impact store visits once per month, per location.
• Meets and leads L10 meetings with Culinary direct reports.
• Interacts daily with other department members that may include but is not limited to: Owners, Leadership Team, and Restaurant Managers
• Maintains quality of food products and ensures consistency in food delivery and standards.
• Measures the effectiveness of food and adjusts accordingly.
• Creates recipes and support materials, such as recipe cards, descriptions, and pictures
• Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Monitors business volume forecast and plans accordingly in areas of labor, productivity, costs, and other expenses.
• Incorporates safe work practices in job performance.
• Work in partnership with the leadership team to identify the culinary elements of 30hop Group's business plan, and develop programs, policies, and practices needed to achieve it.
• Be a champion of culture for the business.
• Offer ongoing coaching and assistance to the back-of-house management teams.
• Train supervisors and managers on policies and procedures for documenting appropriate actions.
• Work with the leadership team, management, and staff to improve productivity and quality.
• Monitoring equipment and facility repair needs ensuring preventative maintenance is occurring taking necessary measures to repair equipment and upkeep facilities promptly.
• Completing store audits by evaluating the cleanliness, recipe standards, food tasting etc.
• Performs other duties as required.

Expectations - conduct, performance, and commitment requirements

• Maintains a clean and presentable appearance, values your professional presentation
• Moves with a sense of urgency - sets the tone for your department. Brings a positive attitude & energy to work
• Know and use the core values to manage and make decisions, and inspire others to do the same
• Run a badass department with a focus on the guest experience
• Learn how to use Traction/EOS - adopt this as our main operating system (understand vision, how we communicate & conduct team meetings)
• Communicate effectively with team members on all levels be it via face to face, 7shifts, meetings, or Slack
• Understand the nature of the restaurant business and be able to adapt and show flexibility to ensure a successful operation

Core Values

• Team Members are #1
• Culture Patriot
• Tenaciously Focused on Guest Experience
• Create Raving Fans
• High Standards and High Energy

Qualifications & Eligibility

• 5 years' Executive Chef experience and/or training or equivalent combination of education and experience
• Proven experience in multi-unit management
• Food Safety and Applicable Sanitation Training.
• Must be willing to travel 50% of the time and excel in a fast-paced environment

Physical Requirements

• Prolonged periods standing and preparing and cooking food.
• Must be able to lift up to 40 pounds at times.
• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.

Compensation, Schedule & Benefits Package

• $80,000-$100,000 annual base salary + bonus opportunities
• Hybrid-Remote/In-Restaurant position, travel 50% of the time
• Health Insurance- 90% of medical insurance premiums paid by 30hop Group
• Dental Insurance
• Vision Insurance
• Paid Time Off
• Shift Meals
• Discounts to over 25 Craft Concepts restaurants in Iowa, Nebraska, Kansas and Missouri
• Paid Paternity/Maternity Leave
• Employee Assistance Program