Director of Culinary Operations & Food Systems

📋 Description

• Assess current state of products, menus, recipes, processes, and suppliers to identify quality
• Diagnose taste, consistency, product, and food-safety issues; direct corrective actions via on-site
• Develop controlled recipes, specifications, and operating procedures with clear tolerances and
• Lead menu engineering to improve, reposition, or discontinue offerings based on performance.
• Establish food-safety, QA, and traceability controls with root-cause analysis and corrective
• Recruit, train, and develop culinary leaders across locations, sustaining consistent standards

🎯 Requirements

• Significant senior-level culinary leadership experience in complex, multi-location environments.
• Ability to diagnose product and quality problems, restore consistency, and build repeatable systems.
• Experience leading remotely through on-site leaders and distributed teams.
• Strong understanding of food cost, yield, waste, labor economics, and profitability relationships.
• Proven experience with food safety, QA, traceability, and root-cause analysis.
• Practical knowledge of recipe development, specs, menu engineering, standards, and process

🎁 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.