Culinary Director - JAG NoMad

Description

Position: Culinary Director – The Ritz-Carlton New York, NoMad

• Company: José Andrés Group (JAG)
• Location: The Ritz-Carlton New York, NoMad – New York, NY
• Department: Culinary / Hotel Operations
• Reports To: Director of Operations
• Employment Type: Full-Time, Salaried
• Salary Range: $180,000–$210,000 annually + 20% Performance-Based Bonus and Benefits
• Benefits: Comprehensive Benefits Package

About José Andrés Group

José Andrés Group (JAG), led by internationally acclaimed Chef José Andrés, is a hospitality company dedicated to creating extraordinary dining experiences through culinary innovation, exceptional hospitality, and our mission to Change the World Through the Power of Food!

With a diverse portfolio of restaurants and hospitality partnerships, JAG is known for delivering world-class cuisine, distinctive dining experiences, and a commitment to culinary creativity and excellence.

At The Ritz-Carlton New York, NoMad , José Andrés Group brings its culinary vision to one of Manhattan's premier luxury hotels, offering a collection of distinctive dining experiences, including signature restaurants, elevated rooftop hospitality, and comprehensive hotel food and beverage operations.

We are seeking an accomplished, strategic, and passionate Culinary Director to lead our culinary operations, inspire our teams, and uphold the exceptional standards that define José Andrés Group.

Position Summary

The Culinary Director is the senior culinary leader responsible for the strategic direction, operational execution, financial performance, and overall culinary excellence of José Andrés Group's food operations at The Ritz-Carlton New York, NoMad.

Reporting directly to the Director of Operations , this position provides executive leadership across the property's culinary outlets and services, ensuring consistent execution of JAG's culinary vision, exceptional food quality, operational efficiency, and luxury hospitality standards.

The Culinary Director oversees culinary leadership, menu execution, food cost management, labor productivity, kitchen operations, sanitation, and talent development while maintaining strong partnerships with Hotel Leadership, Restaurant Operations, Finance, People & Culture, and JAG's corporate culinary teams.

This position requires a leader who can balance culinary creativity with financial discipline, operational excellence, and people development .

The ideal candidate is an experienced executive culinary professional with a proven track record overseeing complex, multi-outlet luxury hotel or high-volume fine dining operations, leading diverse culinary teams, and consistently delivering exceptional guest experiences.

Key Responsibilities

Executive Culinary Leadership & Strategic Direction

• •Provide overall strategic and operational leadership for all assigned JAG culinary operations within The Ritz-Carlton New York, NoMad.
• •Translate Chef José Andrés' culinary vision and JAG's standards into consistent, exceptional culinary experiences.
• •Lead and oversee culinary operations across the property's restaurants, bars, banquet functions, and applicable hotel food and beverage services.
• •Establish clear culinary priorities, operating standards, and performance expectations.
• •Partner with the Director of Operations to develop and execute annual culinary objectives and business plans.
• •Maintain a highly visible leadership presence throughout kitchen operations and peak service periods.
• •Ensure consistent execution of established recipes, presentation standards, preparation methods, and culinary techniques.
• •Identify opportunities to enhance food quality, operational efficiency, productivity, and guest satisfaction.
• •Lead culinary planning for high-volume business periods, holidays, special events, and VIP experiences.
• •Ensure effective communication and collaboration across all culinary outlets.
• •Maintain accountability for culinary performance, operational standards, and leadership effectiveness.

Multi-Outlet Culinary Operations

• •Oversee daily culinary operations across assigned food and beverage outlets.
• •Provide direct leadership, coaching, and oversight to Executive Chefs, Executive Sous Chefs, Sous Chefs, Pastry Leadership, and other culinary managers, as applicable.
• •Ensure each outlet maintains its unique culinary identity while consistently meeting JAG quality and operational standards.
• •Monitor kitchen organization, production schedules, staffing, service execution, and food quality.
• •Establish consistent standards for kitchen opening, closing, preparation, and service procedures.
• •Coordinate culinary resources and production needs across multiple outlets.
• •Ensure appropriate kitchen staffing and leadership coverage based on business volume.
• •Oversee culinary readiness for restaurant service, banquets, private dining, and special events.
• •Support efficient communication between culinary teams and Front of House leadership.
• •Conduct regular kitchen inspections, tastings, and operational reviews.
• •Identify operational challenges and implement sustainable solutions.
• •Ensure culinary teams are equipped to execute high-volume service without compromising quality or presentation.

Financial Performance & Culinary P&L Management

• •Assume accountability for the financial performance of culinary operations.
• •Partner with the Director of Operations and Finance teams on annual budgets, financial forecasts, and operating plans.
• •Develop strategies to achieve food cost, labor, profitability, and productivity goals.
• •Review weekly, monthly, quarterly, and annual financial performance.
• •Monitor key financial indicators, including:
• •Food cost percentage and cost of goods sold
• •Culinary labor costs and productivity
• •Operating expenses and controllable costs
• •Purchasing and inventory performance
• •Waste, spoilage, and production yields
• •Menu profitability and contribution margins
• •Banquet and event culinary costs
• •Budget and forecast accuracy

• •Identify financial trends and develop corrective action plans when performance falls below expectations.
• •Establish effective purchasing, receiving, storage, and inventory control procedures.
• •Partner with Purchasing and Finance to maintain responsible vendor relationships and competitive product costs.
• •Evaluate recipe costing, portion sizes, production methods, and menu pricing recommendations.
• •Ensure financial decisions support both profitability and the integrity of the culinary experience.
• •Maintain accountability for approved culinary budgets and financial targets.

Culinary Team Leadership & Development

• •Lead, mentor, and develop a high-performing culinary leadership team.
• •Establish clear expectations for performance, accountability, professionalism, and teamwork.
• •Partner with Talent Acquisition and People & Culture on recruitment, selection, onboarding, and retention of culinary professionals.
• •Conduct regular performance reviews, leadership meetings, and development conversations.
• •Identify high-potential employees and create structured development opportunities.
• •Build succession plans for critical culinary leadership positions.
• •Support internal promotions and career advancement throughout JAG.
• •Foster a positive, inclusive, respectful, and collaborative kitchen culture.
• •Ensure culinary leaders effectively coach and develop their teams.
• •Address performance concerns and employee relations matters in partnership with People & Culture.
• •Monitor employee engagement, retention, and turnover trends.
• •Promote JAG's values and leadership standards throughout the culinary organization.
• •Lead by example through professionalism, accountability, humility, and a passion for culinary excellence.

Culinary Innovation, Menu Development & Quality Assurance

• •Collaborate with JAG Corporate Culinary Leadership and property Executive Chefs on menu development and culinary initiatives.
• •Ensure all menus reflect the culinary vision, crea