VP of Culinary

Role overview

Salted is a delivery-first restaurant group in the U.S. that is growing rapidly and is building for a future centered on delivery and takeout. The company is expanding its footprint from 35 locations to more than 100 over the next three years and is hiring a VP of Culinary to shape and lead its culinary direction.

This position reports directly to the CEO and will initially oversee a team of two: a Culinary Director and an R&D Chef. The primary brand focus will be moonbowls, while still supporting the broader multi-brand portfolio.

What you will do

• Create and drive a unified culinary strategy that supports the brand’s position as better-for-you, clean-label, distinctive, and highly craveable, while also aligning with long-term goals for scale and profitability.
• Strengthen and expand the menu offerings for core brands so they grow into widely recognized names.
• Own the R&D process for both new concepts and existing brands, including testing one to two new brands each month through the Test Kitchen.
• Build and manage an LTO approach that encourages innovation while fitting the realities of compact, high-volume kitchen operations.
• Leverage data to improve the product mix for both business performance and repeat customer engagement.
• Represent the culinary function to internal leaders and external partners by presenting menu strategies supported by data and tied to growth objectives.
• Monitor supplier options and market opportunities to lower ingredient costs and raise quality.
• Work closely with Operations to define and uphold high standards for prep, plating/presentation, and food safety, including HACCP compliance.
• Coordinate with Marketing, Operations, and Technology to make sure launches are well-promoted and executed consistently across kitchens.
• Guide the team with clear, direct communication and strong leadership.
• Keep a constant focus on customer experience by identifying unmet needs and emerging trends that keep the company ahead of industry changes.

Candidate profile

The right candidate is highly detail-focused and understands what it takes to scale quality and consistency across locations nationwide. This person should be motivated by creating food that reaches and influences a large customer base.

• At least 10 years of culinary experience in QSR or fast-food environments.
• Strong knowledge of how to maintain culinary consistency at national scale.
• Ability to turn customer ratings, PMIX, and COGS data into practical menu improvements.
• A test-and-learn mindset that supports experimentation and iteration.
• Excellent planning ability with attention to both execution details and broader strategy.
• Working knowledge of HACCP, SOPs, and food safety/quality regulations, codes, and standards used by government and industry bodies.
• Track record of working across departments, spotting issues and opportunities early, and owning deadlines and deliverables.
• Based in the Los Angeles area and willing to travel occasionally to kitchens across the U.S.
• Genuinely excited to help build something meaningful.

Compensation and benefits

The compensation range for this role is $180,000 to $220,000.

• Medical, dental, and vision coverage.
• 401(k) retirement plan.
• Stock options in the company.
• Opportunities for career growth.
• Chance to work with a team reshaping the restaurant industry.

Additional information

The duties listed here are not a complete account of the role and may be updated based on business needs.

The employer is an equal opportunity organization and welcomes inclusive hiring. If you need support or accommodation during the application or interview process, you may contact the HR team directly.

Application instructions

Interested candidates were invited to send a resume and a short introduction by email with the role title in the subject line. The hiring team reviewed every message received.