Director of Culinary

DescriptionABOUT US:At Starbird Chicken, we are redefining what fast food can be — serving fresh, crave-worthy food through bold culinary creativity, operational excellence, and genuine hospitality. Innovation sits at the center of our brand identity. We believe our food should constantly evolve, surprise, and lead the category while remaining approachable, highly executable, and deeply guest-focused.As Starbird enters its next phase of national growth and expansion, culinary innovation will continue to be the heartbeat of the brand. We are seeking an exceptional culinary leader who can elevate and protect Starbird’s food vision while building a scalable innovation engine capable of supporting rapid growth across multiple markets.The OpportunityThe Director of Culinary 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 collaborate effectively with Supply Chain, Marketing, and external innovation partners, guiding 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 StarbirdCulinary innovation is the heart of the brandA chance to shape a nationally growing conceptEntrepreneurial, collaborative leadership cultureCritical focus on product strategy, brand positioning, and guest experienceDifferentiating flavors and exploratory disposition Fast-paced environment driven by curiosity and innovationKey ResponsibilitiesCulinary Vision & InnovationLead long-term culinary strategy, roadmap, and menu evolutionBuild a strong innovation pipeline (core menu, LTOs, new categories, growth platforms)Serve as the brand’s culinary voiceTranslate trends, insights, and operational needs into differentiated menu innovationSet and uphold culinary standards, flavor profiles, and product specsProduct Development & CommercializationLead concepting, bench development, testing, rollout, and lifecycle managementDrive sensory evaluation, refinement, and operational feasibilityPartner with supply chain on sourcing and commercializationImprove existing items for quality, consistency, and profitabilityEnsure alignment with creative ingredients and brand standardsOperational Integration & ScalabilityDesign innovation for multi-unit executionPartner with Operations/Training on SOPs, prep, rollout plans, and standardsSupport openings, field testing, and culinary auditsBalance creativity with labor efficiency, speed, equipment capacity, and economicsCreate scalable processes and stage-gate systemsMaintain recipe databases and documentationCross-Functional LeadershipAlign with Marketing on storytelling, campaigns, and LTO calendarsCollaborate with Finance on costing, margins, and menu architecturePartner with QA/Food Safety on compliance, allergens, and nutritionWork with Supply Chain and Operations on specs and executionPresent strategies and business cases to executive leadershipTeam Leadership & CultureBuild and mentor a high-performing culinary innovation/R&D teamFoster a culture of creativity, accountability, and excellenceLead with professionalism, humility, and hospitalityRequirementsWhat We’re Looking ForCulinary degree or equivalent training preferred7+ years of progressive culinary leadership in fast casual/QSR/multi-unit brands5+ years leading teams and external partnersProven success with menu innovation and national rolloutsDeep operational and commercialization knowledgeExceptional palate and commitment to ingredient qualityStrong financial/operational acumen (costing, yields, profitability)Experience building and leading culinary or innovation teamsStrong communication and executive presenceEntrepreneurial, agile, highly collaborative styleComfortable in fast-growth, high-change environmentsProficiency with Microsoft Office and recipe/inventory systemsActive Food Handler Certification; ServSafe Manager preferredAbility to travel up to 25%