Culinary Director

5 years

Company Description

M&G Foodstuff is a boutique catering and events company based in NYCs East Village, known for elevated, produce-driven food and premium hospitality. Since 2013, weve partnered with leading luxury brands, creative agencies, fashion houses, and corporate clients to deliver everything from high-volume daily catering to large-scale events across New York City.

Role Description

This is a full-time on-site role for a Culinary Director based in New York, NY. The Culinary Director will lead all culinary operations across M&G Foodstuffs drop-off catering and event divisions, overseeing kitchen leadership, production flow, quality standards, and operational execution.

This role is ideal for someone who thrives in a fast-paced production environment and brings a strong balance of culinary creativity, operational excellence, systems-thinking, and team leadership. The ideal candidate has experience managing high-volume catering, commissary, or production kitchens and is passionate about building scalable processes and operational infrastructure within a growing business while maintaining exceptional food quality and hospitality standards.

Key Responsibilities Include:

Leading all culinary operations across drop-off catering and full-service event catering

Driving kitchen systems, SOPs, prep workflows, production strategy, and operational efficiency

Building scalable kitchen infrastructure and processes to support company growth

Overseeing kitchen expediting, production flow, pack out, and execution timelines

Managing labor, staffing, inventory, and food cost controls

Leading, mentoring, and developing kitchen leadership and team

Collaborating closely with Operations and Sales teams to support company growth and client experience

Overseeing and implementing all seasonal menus, recipe development, and quality standards

Identifying operational inefficiencies and proactively implementing solutions

Creating systems of accountability, communication, and consistency across Kitchen operations

Qualifications:

5+ years of culinary leadership experience

Strong background in high-volume catering, commissary, or production kitchen environments

Strong operational leadership, organizational, and communication skills

Experience building systems, processes, and scaling kitchen operations within a growing business

Strategic and solutions-oriented mindset with strong operational problem-solving abilities

Ability to lead calmly and effectively in a fast-paced hospitality environment

Hours:

Full-time position generally centered around 7:00 AM 5:00 PM Monday through Friday, with flexibility for occasional early mornings, evenings, and weekend oversight depending on production schedules and event volume.

Compensation: Salary ($130,000.00 - $140,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses

Leadership

Mentorship

Strategic Planning

Problem Solving

Adaptability

Time Management

Attention to Detail

Creativity

Collaboration

Client Relationship Management

Process Improvement

Team Development

Operational Strategy

Crisis Management

Flexibility

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