Director of Culinary Systems and Operations at Cooper's Hawk Winery and Restaurants

Cooper’s Hawk Winery & Restaurants is a modern casual Napa-inspired full-service restaurant with a scratch kitchen, full bar, winery-inspired private event space and an artisan retail market. We currently have 41 locations in 9 states and will continue to expand. We have over 6,000 team members and continue to grow that number. We are home to the largest wine club in the world with nearly 400,000 Wine Club Members! Cooper’s Hawk is a lifestyle brand centered around wine and focused on creating memorable moments that enrich lives.

The Director of Culinary Operations is responsible for driving the innovation and evolution of kitchen design and efficiencies while inspiring the performance of Cooper’s Hawk culinary leadership team. S/he works to ensure execution of the highest quality food standards and is responsible for compliance with company policies, procedures, safety, and labor laws. S/he partners with the Restaurant Support Center to ensure restaurants are maintained in like-new condition and that safety and sanitation procedures are in place. Key focus on strategic kitchen design, system evolution, leading standards of operational excellence and consistent business growth.

Kitchen Design and Facilities

• Leads innovative and collaborative kitchen design
• Ensure kitchen efficiency and functionality by providing subject matter expertise to kitchen designers and architects
• Review the cleanliness and maintenance of our restaurants through regular and thorough walk-throughs to include inspection of interior and exterior facilities, and its safety and sanitation

Food Quality and Systems Innovation

• Subject matter expert on all food quality and kitchen systems
• Leads the collaborative evolution of CH kitchen systems
• Supports the R/D team in menu design through assessing operational impact of menu items
• Ensure consistently high-quality food standards through confirming team food knowledge, reviewing training and cross-training tools and practices, providing regular food reviews and coaching Area Team Managers and both Restaurant and Kitchen Managers
• Review food safety and sanitation procedures to ensure we are protecting our team, guests and the brand
• Ensure kitchen systems, programs and recipes are operationally executable and any system changes are communicated clearly and in a timely manner to all stakeholders

Financial Operations

• Provides Operational financial support through review of culinary operating standards and expectations
• Evaluate restaurant systems and procedures to ensure maximum efficiencies are in place; provide recommendations and plan for improvement
• Evaluate repair and maintenance and capital spend; review equipment improvement requests and prioritize use of capital funds
• Support annual budgeting process as SME on systems design and execution

People and Talent Development

• Provides feedback and development of area teams through one-on-one meetings; supports Area Directors in identifying performance gaps in Area culinary performance, and guides future goal setting.
• Participates in external hiring process for key positions
• Champion of Culinary Initiatives for Operations

Required Candidate Qualifications

• Extensive Experience in Kitchen Design, System Creation, and System Innovation
• Extensive Experience with scratch kitchens, high volume restaurants, and Multi–Unit Experience
• Experience with technology solutions for kitchen and facility-based opportunities
• Excellent verbal and written communication skills
• Ability to read, understand and communicate in English
• Must live in or be willing to relocate to the Chicago Market
• 25%-50% travel required

Ideal Candidate Qualifications

• Culinary School degree or related culinary experience
• Minimum of 8 years of Director level or above management
• Demonstrates financial acumen; experience in budgeting and forecasting process
• Experience in facilities and repair and maintenance evaluations and recommendations
• Able to lead, inspire and build teams and evaluate talent and recognize and address gaps
• Experience with new restaurant openings
• Possesses advanced understanding of compliance, risk, employment laws, and company policies
• Proficient in Microsoft Office Suite (Outlook, Excel, Word, PowerPoint)
• Certifications include ServSafe and state/local licensing requirements

Leadership Competencies

• Lead Change
• Decision Quality
• Strategic Planning
• Advancing the Brand

Cooper's Hawk is an Equal Opportunity Employer