Culinary Director

NeueHouse is the private workspace and cultural home for creators, innovators, and thought leaders. With iconic buildings, timeless design, thought-provoking cultural experiences, and elevated hospitality, NeueHouse has reimagined the ideal environment for creative potential and progress.

Our Properties

NeueHouse currently operates across three different, but equally iconic properties in New York City and Los Angeles:

• Our Madison Square (MSQ) House is situated in New York’s iconic Flatiron District, was previously home for Tepper Galleries, a well-known Manhattan auction house for international artists and collectors in the 1930s – and neighbors the 69th Regiment Armory where the first International Exhibition of Modern Art was held.
• Our Hollywood House (HWD), which sits on Sunset Boulevard, is one of LA’s most celebrated buildings and occupies the original CBS Studio (the world’s first structure built intentionally for broadcast). Here genre- defining artists from Orson Wells and Lucille Ball to Janis Joplin, the Beach Boys, and Bob Dylan built their legacy.
• Our Venice Beach House (VB) was once the creative home to some of the most influential creative luminaries in art and entertainment including Hal Ashby, Oliver Stone, and David Hockney, NeueHouse Venice Beach is a new work, social, and cultural hub for the Venice creative community.

The Role

As Culinary Director, you will oversee the culinary operations and standards across multiple NeueHouse locations. With expertise in menu development, culinary techniques, and controlling food quality and cost, the role enhances member and guest satisfaction and drives business growth via F+B. Ideally, the Director should be renowned for their innovative approach to cuisine, with a strong emphasis on sustainable and locally sourced ingredients with a reputation and network that bring recognition and credibility to our Neuehouse and Reunion’s culinary footprint. Beyond exceptional culinary skills, the Director understands the importance of supporting the development of both our private events and restaurant operations, which needs to align perfectly with our “Home of the New” vision.

Responsibilities

Menu Development and Standardization:

• Create innovative and appealing menus for various concepts (a la carte, events etc.), ensuring variety, quality, and consistency.
• Ability to effectively streamline our Restaurant, Event, and Gallery menus while infusing them with a distinctive LA flavor that will create an unforgettable dining experience for our members and guests.
• Collaborate with executive chefs and culinary teams at individual locations to develop and refine menu offerings.
• Standardize recipes, portion sizes, and presentation techniques to maintain consistent quality across all locations.
• Conduct regular menu evaluations, incorporating member and guest feedback to enhance offerings.

Culinary Operations Management:

• Provide guidance and support to executive chefs and kitchen staff across multiple locations.
• Ensure compliance with food safety and sanitation standards, including regular inspections and audits.
• Monitor and control food costs by implementing effective inventory management, portion control, and waste reduction strategies.
• Oversee purchasing and sourcing of high-quality ingredients, working closely with suppliers and vendors.
• Conduct training programs and workshops for kitchen staff to enhance their culinary skills, drive retention and engagement, and maintain consistent cooking techniques.

Quality Assurance:

• Maintain high standards of food quality, taste, and presentation in accordance with company standards.
• Conduct regular quality checks and taste testing to ensure adherence to established recipes and standards.
• Address any issues related to food quality, taste, or presentation promptly and take corrective actions.

Culinary Trends and Innovation:

• Stay updated on culinary trends, new techniques, and industry developments to incorporate into menu offerings.
• Research and introduce innovative ingredients, cooking methods, and plating techniques to enhance the guest experience.
• Collaborate with the marketing team to develop and promote culinary initiatives that align with business goals, market trends and customer preferences.
• Collaborate with a diverse mix of both up-and-coming and renowned chefs, acting as the brand ambassador and culinary expert and supporting the development of these unique, elevated, and memorable culinary experiences.

Team Leadership and Development:

• Provide leadership, guidance, and mentorship to executive chefs and culinary teams.
• Foster a positive and collaborative work environment that encourages creativity, teamwork, and professional growth.
• Conduct performance evaluations, identify training needs, and provide ongoing coaching to enhance team members’ skills and capabilities.

Requirements

• Culinary degree from an accredited institution or equivalent culinary certification preferred.
• Proven experience as a Corporate Chef, Culinary Director, Executive Chef, or similar role in the hospitality, hotel, or restaurant industry.
• Strong knowledge of culinary techniques, international cuisines, and food safety regulations.
• Exceptional creativity and ability to develop innovative and appealing menus.
• Excellent leadership and management skills to oversee culinary operations across multiple locations.
• Strong organizational and time management abilities to handle multiple projects and priorities effectively.
• Excellent communication and interpersonal skills to collaborate with cross-functional teams and build positive relationships.
• Passion for culinary arts, a keen eye for detail, and a commitment to delivering exceptional member and guest experiences.

Benefits

• Salary Range: $150,000 – 180,000
• Health Care Plan (Medical, Dental & Vision)
• Retirement Plan (401k, IRA)
• Life Insurance (Basic, Voluntary & AD&D)
• Paid Time Off (Vacation, Sick & Public Holidays)
• Family Leave
• Short Term & Long Term Disability
• Training & Development
• Wellness Resources

NeueHouse