Craig Karas
Culinary Director @Heartland Human Care Services
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WORK HISTORY
Culinary Director @Heartland Human Care Services
Chicago, IL, US
Executive culinary leader overseeing multi-site, high-volume foodservice operations across residential and institutional programs. Lead end-to-end kitchen operations with a strong hospitality mindset—balancing quality, consistency, cost control, and guest experience within a compliance-driven environment. • Direct multi-unit culinary operations, staffing, and production across multiple commercial kitchens • Lead menu development and large-scale production planning with a focus on flavor, nutrition, and consistency • Hire, train, and manage culinary managers, cooks, and utility staff; build systems that support retention and performance • Own budgeting, forecasting, purchasing, and vendor relationships; drive cost control without sacrificing quality • Establish SOPs, food safety programs, and operational standards scalable across locations • Ensure compliance with USDA, CACFP, ISBE, CARF, and local health regulations • Partner cross-functionally with leadership, compliance, and operations teams to align foodservice with organizational goals
EDUCATION
Scottsdale Culinary Institute
Associates, Culinary Arts and Restaurant Management
SKILLS
ABOUT CRAIG KARAS
Twenty-four years in food and beverage as both a trained chef and operations leader, from fine dining in Napa Valley to multi-unit operations in Chicago. I’ve opened restaurants, run hotel F&B programs, owned a concept from scratch, and built beverage programs that actually sell. Along the way I picked up a Certified Sommelier credential through the Court of Master Sommeliers and an Advanced certification from WSET.I work best in environments where the food and beverage program is taken seriously, places where the GM and ownership care about the details. My background spans independent restaurants, country clubs, wine estates, and casual concepts. I’ve managed P&L, built and developed teams, handled catering and events, and worked both front and back of house at a high level.Currently based in Chicago and looking for my next GM, F&B Director, or Director of Operations role.
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