Description

Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued guests. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate individuals to join our team.

Position Overview:

As Culinary Director, you will provide strategic and hands-on leadership over all operations in New York, shaping the kitchen's vision, standards, and execution. This role oversees menu refinement, recipe consistency, and kitchen leadership across all stations, while partnering with senior leadership to ensure the culinary program reflects Motek's commitment to authentic Mediterranean flavor and quality.

Responsibilities:

Lead the refinement and rollout of menus, recipes, and seasonal offerings.
Set and enforce standards for food quality, consistency, presentation, and portioning across all stations.
Oversee Executive Chefs and kitchen leadership, providing mentorship and accountability.
Partner with Operations and ownership on food cost management, purchasing strategy, and vendor relationships.
Ensure compliance with food safety, sanitation, and health department regulations across the kitchen.
Drive kitchen efficiency through labor planning, staffing structure, and productivity goals.
Lead recruitment, training, and development of culinary talent.
Analyze food costs, waste, and guest feedback to identify opportunities for improvement.
Support new location openings, including kitchen setup, menu rollout, and team training.
Serve as the key culinary point of contact between kitchen teams and executive leadership.

Benefits:

Competitive salary.
Wages paid weekly.
Growth opportunity.
401k savings plans.
Medical, dental and vision insurance.
Paid time off.
Employee discounts.

Requirements

Minimum of seven (7) years of progressive culinary leadership experience, including multi-unit or high-volume kitchen oversight; Mediterranean cuisine experience strongly preferred.
Culinary degree or extensive formal culinary training required.
Strong financial acumen, including experience with food cost management and P&L accountability.
Deep knowledge of food safety, sanitation, and health department regulations.
Ability to lead, mentor, and hold culinary teams accountable across multiple stations and locations.
Excellent organizational skills with the ability to manage competing priorities in a fast-paced environment.
Strong communicator with a collaborative, team-oriented leadership style.
Bilingual proficiency is a plus.

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