Head of Culinary

About the role

The Head of Culinary will lead and innovate our deli, off-site kitchen, bakery, and coffee bar operations. This role requires strategic vision, operational excellence, and culinary leadership to develop a program that not only delights customers but also supports better food systems and champions innovation. This role carries forward Woodlands' Housemade Vision, an initiative already underway to make Housemade our most craveable and highest-performing category across all three stores, and reports to the Chief Merchandising Officer.

Woodlands Market is a leader in gourmet retailing, service and innovation in the grocery industry. We are a flourishing Marin County-based employer who believes in supporting our community in many ways. One of these ways is to employ talented individuals from within our communities and surrounding areas. We currently operate grocery stores in Kentfield, Tiburon and San Francisco. We also operate a Pet Shop in San Francisco as well as an off-site kitchen in San Rafael. We engage approximately 330 individuals on staff, many of whom have come to us with an in-depth knowledge of the specialty food industry. These members of our extended Woodlands family and their commitment to community, food, service and to each other are what set us apart from other grocery stores.

Responsibilities

• Culinary Leadership: Develop and execute a visionary strategy for Woodlands Market’s deli, off-site kitchen, bakery, and coffee bar, creating a destination food experience in Northern California. Introduce and promote clean, sustainable, and innovative culinary offerings that align with customer preferences and food trends. Lead menu development with a focus on seasonal, better-for-you, and sustainability-driven ingredients while ensuring operational feasibility and cost-efficiency. Conduct regular tastings and quality evaluations to maintain excellence across all culinary programs. Apply Woodlands' culinary filters — craveable, inspired by the best of California, thoughtful, and fulfilling — to every new and existing item, favoring a smaller, higher-performing assortment over broad selection. Build on the culinary team and tools already in place to keep a fast-moving pipeline of new concepts and store formats on track.
• Operational Oversight: Oversee daily operations across all food service departments, ensuring consistent quality, efficiency, and adherence to health and safety standards. Implement and optimize workflows, production schedules, and supply chain logistics to support high-volume operations without compromising quality. Collaborate with quality assurance teams to ensure food safety, sanitation, and workplace organization compliance.
• Financial & Strategic Management: Take full ownership of P&L for all culinary and food service operations, managing budgets, controlling costs, and analyzing performance metrics. Create competitive pricing strategies that align profitability with delivering exceptional value to customers. Use data-driven insights to guide decisions on inventory, menu offerings, and promotions. Partner with the leadership team to expand production capabilities and strategically grow the food service program.
• Partnership Development: Build and nurture relationships with local and regional suppliers and producers to