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 don't sit back and let things happen, we make things happen! Whether we're crafting deals or cocktails, our unparalleled attention to detail leads to award-winning real estate development and hospitality projects.

The Director of Culinary Development is responsible for shaping the creative and strategic culinary direction of the company's multi-venue portfolio. This role leads menu innovation, culinary research and development, product strategy, and brand-defining food experiences. This leader drives concept evolution and ensures that every menu reflects the brand's identity, market positioning, and financial objectives. The Director of Culinary Development creates culinary frameworks that inspire excellence and differentiation while partnering with Culinary Operations to ensure concepts are executable at scale. This role is forward-facing, innovation-driven, and highly strategic in nature.

• Define and evolve the culinary identity of each concept within the portfolio.

• Lead long-term menu strategy aligned with brand positioning and market trends.

• Develop differentiated, competitive food offerings within the fine dining space.

• Drive culinary storytelling and product identity across all venues.

• Lead the creation, testing, and refinement of seasonal and core menus.

• Design menu flow, category balance, and pricing architecture.

• Introduce innovative techniques, flavor profiles, and presentation approaches.

• Conduct structured tastings and R&D sessions to refine dishes prior to launch.

• Continuously evaluate guest feedback and industry trends to inform innovation.

• Lead culinary research initiatives, including ingredient exploration, technique development, and trend analysis.

• Travel, stage, and benchmark against leading fine dining restaurants to maintain competitive relevance.

• Pilot new concepts, limited-time offerings, and experiential dining programs.

• Build and maintain a pipeline of future menu concepts and product enhancements.

• Develop detailed recipes, plating guides, and culinary specifications.

• Ensure all dishes are properly costed and strategically priced before release.

• Maintain a centralized digital recipe and menu development library.

• Protect and refine proprietary techniques and signature dishes.

• Identify and source premium ingredients aligned with brand standards.

• Evaluate emerging suppliers and specialty purveyors.

• Collaborate with finance and operations on pricing strategy and margin targets.

• Make strategic ingredient substitutions or refinements based on seasonality and market conditions.

• Mentor Executive Chefs on creative execution and culinary evolution.

• Lead tastings, chef workshops, and innovation forums across the portfolio.

• Elevate plating standards, presentation consistency, and experiential dining elements.

• Inspire a culture of creativity, craftsmanship, and culinary pride.

• Ensure culinary offerings support the full hospitality experience and brand narrative.

• Participate in concept development for new openings and rebrands.

• Oversee menu launches, tastings, media events, and culinary showcases.

Compliance

• Ensure all menu items and culinary programs meet applicable food safety and regulatory standards.

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.

• 10+ years of multi-unit restaurant operations leadership experience (fine dining preferred).

• Proven track record of menu innovation and successful concept evolution.

• Deep expertise in menu architecture, pricing strategy, and margin planning.

• Strong understanding of luxury hospitality and experiential dining.

• Demonstrated ability to balance creativity with financial discipline.

• Exceptional palate, presentation standards, and culinary instincts.

• Strategic thinker with the ability to translate trends into brand-defining dishes.

• Collaborative leadership style with the ability to inspire elite culinary teams.

• Health insurance

• Dental insurance

• Vision insurance

• Employee Discount

• 401K

• PTO

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.

• Stamina and Endurance: Ability to stand and move for extended periods while overseeing kitchen operations, attending meetings, or during large-scale events.

• Mobility: Flexibility to move between kitchens, dining areas, and other facilities to monitor operations, conduct inspections, and address issues.

• Strength: Ability to lift and carry kitchen supplies, equipment, or inventory, typically up to 30-50 pounds, if needed.

• Manual Dexterity: Skill in handling kitchen tools and equipment, when necessary, particularly during menu development or quality checks.

• Good Vision and Hearing: Essential for monitoring kitchen safety, food presentation, and communicating with staff across busy and loud environments.

• Calm Under Pressure: Ability to maintain composure and make quick decisions during peak times or operational challenges.

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.