Head of Residency – Culinary

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Position Overview

The Head of Residency – Culinary leads the creation and execution of a dynamic culinary residency program, bringing top chefs, concepts, and food experiences into The Grid ecosystem. This role transforms food and beverage into a central pillar of culture, community, and destination appeal.

THE GRiD CLUB

Open Global Platform For Professionals Who Work, Travel, And Do Business Across Cities.

It’s a sanctuary designed for professionals, modern thinkers, and tech-savvy visionaries seeking meaningful experiences.

Combining sophistication with authenticity, The Grid offers a grounded, "real" approach to innovation and community. Whether you’re here for business, leisure, or inspiration The Grid Club and Hotel Ecosystem provides unparalleled opportunities to connect, grow, and thrive.

Requirements

8+ years in culinary, F&B leadership, or hospitality concept development

Strong global network of chefs and culinary talent

Experience launching or managing restaurant concepts or pop-ups

Deep understanding of food culture, trends, and hospitality innovation

Strong operational and financial acumen

Creative vision with execution discipline

Key Responsibilities

  • Culinary Residency Program:
    Curate a rotating roster of chefs, restaurateurs, and culinary creators across locations
  • Concept Development:
    Launch unique, location-specific dining concepts, pop-ups, and collaborations that reflect both global standards and local culture
  • Chef & Partner Management:
    Source, onboard, and manage culinary talent, ensuring alignment with brand vision and operational excellence
  • Experience Design:
    Develop signature dining experiences, events, tastings, and cultural activations that bring members together
  • Operational Oversight:
    Work closely with F&B teams to ensure seamless execution, quality control, and consistency across all outlets
  • Brand & Cultural Positioning:
    Position The Grid as a culinary destination through storytelling, partnerships, and innovative programming
  • Revenue Optimization:
    Drive F&B revenue through pricing strategies, special events, partnerships, and scalable concepts
  • Local Integration:
    Collaborate with local suppliers, artisans, and food communities to create authentic and differentiated offerings

Sucess Metrics

  • F&B revenue growth and profitability
  • Occupancy and demand driven by culinary programming
  • Guest satisfaction and repeat dining engagement
  • Strength of chef partnerships and brand collaborations
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