Director of Culinary Innovation

ABOUT US:

At Starbird Chicken, we are redefining what fast casual food can be — serving clean, 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 franchising 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

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 Responsibilities

Culinary 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

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%