Job Type
Full-time
Description
The Opportunity The Director of Culinary Innovation is a senior leader responsible for shaping and advancing Starbird's culinary identity across all channels and future growth platforms. This role owns the full innovation pipeline-from concept to commercialization-driving menu development, product standards, and scalable execution. The ideal candidate brings strong fast-casual/QSR innovation experience, sharp culinary instincts, operational know-how, and the ability to guide cross-functional teams through rapid growth. The role blends creativity with disciplined execution, balancing innovative menu ideas with simplicity, profitability, speed, and guest satisfaction.
What You'll Love About Starbird- Culinary innovation is the heart of the brand
- A chance to shape a nationally growing concept
- Entrepreneurial, collaborative leadership culture
- Influence on product strategy, brand positioning, and guest experience
- Significant creative freedom and executive visibility
- Fast-paced environment driven by curiosity and innovation
Key ResponsibilitiesCulinary Vision & Innovation- Lead long-term culinary strategy, roadmap, and menu evolution
- Build a strong innovation pipeline (core menu, LTOs, new categories, growth platforms)
- Serve as the brand's senior culinary voice
- Translate trends, insights, and operational needs into differentiated menu innovation
- Set and uphold culinary standards, flavor profiles, and product specs
Product Development & Commercialization- Lead concepting, bench development, testing, rollout, and lifecycle management
- Drive sensory evaluation, refinement, and operational feasibility
- Partner with vendors on sourcing and commercialization
- Improve existing items for quality, consistency, and profitability
- Ensure alignment with clean ingredients and brand standards
Operational Integration & Scalability- Design innovation for multi-unit execution
- Partner with Operations/Training on SOPs, prep, rollout plans, and standards
- Support openings, field testing, and culinary audits
- Balance creativity with labor efficiency, speed, equipment capacity, and economics
- Ensure consistency across all restaurants
Cross-Functional Leadership- Align with Marketing on storytelling, campaigns, and LTO calendars
- Collaborate with Finance on costing, margins, and menu architecture
- Partner with QA/Food Safety on compliance, allergens, and nutrition
- Work with Supply Chain and Operations on specs and execution
- Present strategies and business cases to executive leadership
Team Leadership & Culture- Build and mentor a high-performing culinary innovation/R&D team
- Create scalable processes and stage-gate systems
- Foster a culture of creativity, accountability, and excellence
- Maintain recipe databases and documentation
- Lead with professionalism, humility, and hospitality
Requirements
What We're Looking For- Culinary degree or equivalent training preferred
- 7+ years of progressive culinary leadership in fast casual/QSR/multi-unit brands
- 5+ years leading teams and external partners
- Proven success with menu innovation and national rollouts
- Deep operational and commercialization knowledge
- Exceptional palate and commitment to ingredient quality
- Strong financial/operational acumen (costing, yields, profitability)
- Experience building and leading culinary or innovation teams
- Strong communication and executive presence
- Entrepreneurial, agile, highly collaborative style
- Comfortable in fast-growth, high-change environments
- Proficiency with Microsoft Office and recipe/inventory systems
- Active Food Handler Certification; ServSafe Manager preferred
- Ability to travel up to 40%
Salary Description
$150,000 - $170,000
