Benefits:
Competitive salary
Employee discounts
Free uniforms
Paid time off
Department: Culinary Operations Reports to: CEO Classification: Full-Time, Exempt
Position Summary
The Director of Culinary Operations & Experience is responsible for leading all culinary operations at The Mardi Gras School of Cooking while preserving and enhancing the guest experience that defines the brand.
This role combines kitchen leadership, team management, systems development, and hands-on instruction. The Director will manage Chef Instructors, oversee daily execution, and build scalable systems that support growth without compromising quality, culture, or the guest experience.
This is not a traditional kitchen role. The ideal candidate must be equally comfortable leading a team, teaching engaging cooking classes, and developing operational systems that ensure consistency and efficiency.
Core Responsibilities
Culinary Leadership & Team Management
Lead, manage, and hold accountable all Chef Instructors and kitchen staff
Recruit, hire, onboard, and train culinary team members
Foster a collaborative, professional, and guest-focused culture
Manage scheduling, performance, and staff development
Guest Experience & Instruction
Teach hands-on cooking classes with energy, clarity, and professionalism
Ensure every class delivers a consistent, high-quality guest experience
Train Chef Instructors on presentation, engagement, and teaching standards
Maintain the balance of education, entertainment, and hospitality
Operational Excellence
Oversee daily kitchen operations, prep, and execution of all classes
Ensure compliance with health, safety, and sanitation standards
Maintain Serve Safe Certification and ensure team compliance
Keep all kitchen and storage areas clean, organized, and fully stocked
Systems, Standards & Scalability
Develop and maintain Standard Operating Procedures (SOPs)
Standardize recipes, class formats, and kitchen processes
Build training systems to ensure consistency across all instructors
Identify opportunities to improve efficiency without disrupting the guest experience
Menu & Cost Oversight
Maintain and refine class menus to ensure consistency and quality
Oversee food cost management and vendor relationships
Monitor inventory, purchasing, and product usage
Ensure alignment with established cost targets without sacrificing experience
Cross-Functional Collaboration
Work closely with ownership, sales, and marketing teams
Support event execution and special programming as needed
Align culinary operations with business goals and growth initiatives
Qualifications
Minimum 7–10 years of experience in culinary leadership (Kitchen Manager, Executive Chef, or similar)
Experience managing teams in a fast-paced, guest-facing environment
Strong understanding of kitchen operations, food cost control, and inventory management
Experience developing systems, SOPs, and training programs
Ability to teach, present, and engage with diverse audiences
Current Serve Safe Certification (or ability to obtain)
Skills & Competencies
Leadership and team accountability
Strong communication and interpersonal skills
High level of organization and attention to detail
Ability to manage multiple priorities simultaneously
Problem-solving and critical thinking
Adaptability in a dynamic, experience-driven environment
Balance of operational discipline and hospitality mindset
Physical Requirements
Ability to stand, walk, bend, and lift as needed
Ability to work in a kitchen environment for extended periods
Manual dexterity and visual acuity required
Work Schedule
Availability to work evenings, weekends, and holidays as needed
Schedule aligned with class times and special events
Measures of Success
Consistent delivery of high-quality guest experiences
Strong team performance, retention, and engagement
Operational consistency and adherence to standards
Successful onboarding and development of Chef Instructors
Effective implementation of systems and processes
Position Purpose
This role exists to protect what already works while building the foundation for future growth. The Director of Culinary Operations & Experience ensures that every class, every team member, and every system reflects the standards and culture of The Mardi Gras School of Cooking.
This job description is not intended to be all-inclusive. Responsibilities may evolve based on the needs of the business.