Culinary Director at Kizuki Ramen – Redmond, Washington

Title: Culinary Director

Pay Range: $110,000 - $130,000 annually

Location: Redmond/Renton, WA

About the Role:

The Culinary Director is the senior leader responsible for driving culinary excellence, operational consistency, menu innovation, and food quality across all restaurant brands and commissary kitchens within Kizuki International LLC.

You will coach, support, and inspire all back-of-house teams, shaping the culinary standards that define our guest experience and brand identity. You will also partner closely with Operations, Procurement, Marketing, and Executive Leadership, reporting directly to the Director of Operations.

This is a role for a strategic, hands-on leader ready to elevate a multi-concept, multi-state operation.

Key Responsibilities:

Culinary Leadership & Standards

Maintain, enforce, and elevate culinary standards across all restaurant and commissary locations.Ensure consistency in flavor, texture, presentation, and portioning across all brands.Conduct regular audits for food quality, kitchen cleanliness, equipment condition, and health-code compliance.Lead cross-concept culinary standardization, including recipes, SOPs, and production systems.

Menu Innovation & Product Development

Lead the creation, testing, and rollout of new menu items and seasonal offerings across four distinct concepts.Partner with Marketing for new product launches, promotions, and culinary storytelling.Identify opportunities for innovation, efficiency, and improved guest experience.

Operational & Financial Management

Manage food costs, labor costs, and budgets to meet company financial targets.Optimize prime cost, COGS, food cost %, labor cost %, inventory turnover, and menu profitability.Collaborate with Procurement to source high-quality ingredients while maintaining cost control.Oversee equipment uptime, workflow design, and production throughput across kitchens and commissaries.

Team Leadership & Development

Support, coach, and develop chefs, kitchen managers, and commissary leads.Foster a collaborative, learning-oriented, and high-performance kitchen culture.Organize and deliver training sessions on culinary techniques, safety, and operational best practices.Strengthen cross-training and career pathways for culinary teams.

Quality Assurance & Safety

Uphold strict food safety standards and allergen management procedures.Maintain high audit scores and compliance with regulatory and internal benchmarks.Reduce safety incidents and identify risk mitigation opportunities.

Interdepartmental Collaboration

Partner with Operations to resolve staffing challenges, training gaps, and guest feedback.Work closely with commissary leadership to maintain production consistency, on-time deliveries, and accurate fulfillment.Support vendor and supplier relationship development.

Brand & Culture Stewardship

Act as a culinary ambassador at events, tastings, vendor visits, and community engagements.Represent the company’s culinary philosophy, culture, and commitment to excellence.Other duties as assigned.

Indicators & Measurements of Success

Financial Metrics

Prime Cost OptimizationCost of Goods Sold (COGS)Food Cost PercentageLabor Cost PercentageFood Waste PercentageInventory TurnoverMenu Item ProfitabilityTotal Food Costs

Operational Efficiency

Order AccuracyOrder Turnaround TimeProduction ThroughputEquipment UptimeYield PercentageCross-Training LevelsOn-Time Delivery Rate (Commissaries)

Quality & Consistency

Product/Plate Presentation ConsistencyCustomer Feedback & Review ScoresFood Temperature Compliance LogsAllergen Management Adherence

Safety & Compliance

Food Safety Audit ScoresSafety Incident RateCompliance to SOPs and health standardsCertification & HACCP adherenceEmployee Turnover Rate (culinary teams)

Requirements

5+ years of multi-unit culinary management experience, including 3+ years in a senior leadership role.High school diploma or GED required; Culinary Arts or Hospitality Management degree preferred.Strong understanding of financial management: COGS, labor, food cost %, budgets, and inventory systems.Must have completed ServSafe Manager and HACCP Certification prior to starting.Excellent communication skills with the ability to coach, motivate, and influence teams at all levels.Knowledge of food safety, sanitation regulations, and production systems.Ability to thrive in a fast-paced, multi-unit environment managing multiple priorities.Strong organizational, analytical, and problem-solving skills.Ability to travel between locations and work nights/weekends as needed.Physical ability to stand for long periods, lift up to 50 lbs, and work in varying kitchen conditions.Bilingual to English & Spanish highly preferred.

Benefits

Medical, Dental, Vision, Life & AD&D insuranceEmployee Assistance Program & TeladocPaid time off & paid holidaysFlexible schedulePeople with a criminal record are encouraged to apply