Culinary Director

The Company   

Seaport Entertainment Group is a premier entertainment & hospitality company that owns and operates a unique collection of assets positioned at the intersection of entertainment and real estate. Seaport Entertainment Group’s focus is to deliver unparalleled customer experiences through a combination of restaurant, live entertainment, sports, retail and hospitality offerings integrated into one-of-a-kind real estate. Our assets include the Seaport neighborhood in Lower Manhattan and the Las Vegas Aviators® Triple-A Minor League Baseball team and Las Vegas Ballpark, as well as the company's ownership stake in Jean-Georges Restaurants and its interest in the air rights above the Fashion Show Mall, which may be used to create a new casino and hotel on the Las Vegas Strip.

About the Role 

Seaport Entertainment Group is seeking a highly skilled and experienced Director of Culinary, responsible for overseeing all culinary operations across our venues, ensuring exceptional quality, innovation, and consistency in food offerings. This role will drive the strategic culinary direction, manage high-performing kitchen teams, and ensure outstanding guest experiences that align with our brand’s standards and revenue goals. Reports to the VP of Culinary. 

What You Will Do 

• Lead all culinary operations, including menu development, food preparation, presentation, and kitchen efficiency. 

• Develop and implement strategic culinary initiatives that enhance guest satisfaction and support revenue growth. 

• Oversee food cost management, inventory control, vendor relationships, and purchasing in collaboration with procurement. 

• Ensure compliance with health, safety, sanitation, and food handling regulations. 

• Lead, mentor, and develop a diverse culinary team, fostering a culture of excellence, creativity, and accountability. 

• Collaborate with F&B leadership, event managers, and marketing teams to design innovative offerings for concerts, sporting events, private events, and seasonal concepts. 

• Monitor industry trends to bring fresh, relevant culinary ideas that resonate with target audiences. 

• Implement and monitor kitchen policies, procedures, and standards for efficiency, cleanliness, and operational excellence. 

• Participate in planning and execution of large-scale events, VIP experiences, and pop-ups. 

• Manage kitchen budgets, labor planning, and financial performance for culinary operations. 

About You 

• 10+ years of progressive culinary experience, including 5+ years in a leadership role. 

• Proven experience in high-volume, multi-unit operations—preferably in sports, entertainment, or hospitality venues. 

• Culinary degree or equivalent experience; additional business or hospitality education is a plus. 

• Deep knowledge of culinary trends, food safety standards, kitchen operations, and team leadership. 

• Proven ability to diplomatically work with partners 

• Strong financial acumen, including budgeting, forecasting, and cost control. 

• Excellent organizational, leadership, and interpersonal skills. 

• Able to work flexible hours, including nights, weekends, and holidays, depending on event schedules. 

Compensation range: $140K - $190K per year 

NOTICE TO THIRD PARTY AGENCIES

Please note that The Seaport Corporation does not accept unsolicited resumes from recruit