Overview

The Vice President of Culinary provides strategic leadership, vision, and direction for Spectrum Catering and Concessions’ culinary program across all venues and events nationwide. This role oversees menu development, food quality, culinary innovation, cost management, and compliance, ensuring the highest standards of guest satisfaction while maintaining operational excellence and profitability. The VP of Culinary partners closely with operations, concessions, and event leadership teams to deliver consistent, high-quality culinary experiences aligned with Spectrum’s brand and business objectives.

This role pays an annual salary of $155,000-$165,000 and is bonus eligible

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until November 28, 2025.

Responsibilities

Strategic Leadership & Culinary Vision

• Develop and execute the long-term culinary strategy to support growth in catering, concessions, and special event operations nationwide.
• Drive culinary innovation, menu engineering, and food trend adoption to enhance guest experience and competitive differentiation.
• Establish and communicate culinary brand standards across all locations.

Operational & Team Management

• Lead and mentor regional and onsite Executive Chefs and culinary teams to ensure consistency, creativity, and excellence.
• Oversee labor management, scheduling, and staffing models to maximize productivity while upholding service quality.
• Partner with HR and Talent Development to recruit, train, and retain top culinary talent.

Food Quality, Safety & Compliance

• Ensure compliance with all local, state, and federal food safety and sanitation regulations.
• Implement and monitor quality assurance programs across all properties.
• Maintain strong vendor relationships to secure high-quality, cost-effective products.

Financial Performance

• Develop and manage culinary budgets, food cost targets, and inventory control systems.
• Partner with Finance and Operations to analyze performance metrics, identify cost savings, and maximize profitability.
• Lead vendor negotiations and sourcing strategies to support efficiency and sustainability.

Collaboration & Guest Experience

• Work closely with Event Operations, Concessions, and Sales teams to customize culinary programs for corporate, golf, festival, and special events.
• Serve as a culinary ambassador with clients, partners, and stakeholders, ensuring Spectrum delivers best-in-class service.
• Represent Spectrum at industry events, client tastings, and executive-level meetings.

Qualifications

Qualifications:

• Bachelor’s degree in Culinary Arts, Hospitality Management, or related field required; advanced degree or certifications (e.g., CEC, FMP) preferred.
• 12+ years of progressive culinary leadership experience, including multi-unit or national oversight in catering, concessions, or hospitality.
• Demonstrated success in menu innovation, food cost management, and large-scale food operations.
• Strong leadership, communication, and collaboration skills with proven ability to manage diverse, geographically dispersed teams.
• In-depth knowledge of food safety regulations, culinary trends, and sustainability practices.
• Willingness to travel frequently nationwide to support events and operations.

Competencies:

• Strategic & visionary leadership
• Financial acumen and P&L management
• Culinary innovation & trend awareness
• Operational excellence & execution
• Talent development & mentorship
• Guest-centric mindset