Director of Culinary at Ideas in Taste Inc – Boston, Massachusetts

Umami Riot redefines hospitality by crafting a legacy of bold, creatively driven experiences that break tradition, ignite passion, and foster genuine human connections. We create immersive hospitality and lifestyle experiences with heart, intention, and creativity—nourishing people through thoughtful service, expressive food, and a team culture rooted in care and connection.

We are seeking an accomplished Director of Culinary to join our senior leadership team. This role is for a highly disciplined culinary operator with a refined palate, deep technical skill, and the ability to translate fine-dining standards into repeatable, scalable systems.

The ideal candidate has trained and/or led teams in top-tier, chef-driven, Michelin-recognized (or equivalent) environments and brings the operational maturity and financial acumen required to support multi-unit performance and future growth.

Key Responsibilities include, but are not limited to, the following:

Strategic Leadership & Vision

• Serve as a senior culinary leader responsible for executing the strategic vision and standards for all Umami Riot culinary programs.
• Contribute to overall brand strategy, menu evolution, concept growth, and long-term culinary planning in collaboration with the SVP of Culinary and executive team.

Operational Excellence

• Oversee day-to-day culinary operations across all restaurants/brands to ensure executional consistency, quality, and operational integrity.
• Maintain strict adherence to food safety, sanitation, regulatory, and compliance standards.
• Lead effective systems for standard operating procedures (SOPs), recipe control, plating guidelines, and kitchen flow.

Culinary Talent Development

• Recruit, lead, mentor, and develop Executive Chefs and culinary leadership across the portfolio.
• Build and implement training programs that elevate performance, deepen skills, and reinforce Umami Riot values.
• Foster a culture of accountability, continuous learning, and creative problem-solving.

Quality, Consistency & Innovation

• Uphold and evolve culinary standards rooted in technique, product integrity, and execution excellence.
• Ensure consistency of flavor, presentation, and operational processes across all kitchens.
• Collaborate with culinary and operations teams on seasonal menus, specials, and concept-specific innovations.

Financial & Operational Performance

• Partner with Operations and Finance on food cost, labor cost, inventory controls, and P&L performance; drive cost optimization while protecting quality.
• Monitor vendor relationships, strategic sourcing, and procurement adherence to quality and cost expectations.
• Contribute to budget planning and forecasting for culinary operations.

Project & Growth Initiatives

• Lead culinary planning for new openings, concept expansions, and back-of-house design collaboration.
• Actively participate in cross-functional leadership discussions to integrate culinary goals with marketing, service design, and guest experience strategies.

• 7+ years of progressive culinary leadership experience.
• Michelin-starred, Michelin-recognized, or equivalent fine-dining background.
• Strong command of classical and modern techniques.
• Proven financial and operational leadership.
• Ability to travel as needed.

Preferred Background

• Experience in Michelin-recognized, chef-driven, or similarly distinguished fine-dining environments.
• Track record of menu innovation, concept development, and culinary process standardization.
• Pre-opening and kitchen launch experience.
• Ability to travel as needed to support culinary oversight across markets.

Personal Attributes

• Excellent communicator, mentor, and collaborator.
• Highly organized, detail-oriented, and solutions-driven.
• Passionate about cultivating culture, elevating hospitality, and nurturing creative excellence.

EOE