Culinary Operations Manager

Job description:

The Role:

The Culinary Operations Manager oversees all culinary operations, ensuring operational consistency, culinary excellence, and brand standards are maintained at every location. This hands-on leadership role involves kitchen systems management and innovation, culinary training development, new location openings, event preparation, and team development both locally and at off-site events across the country. The ideal candidate thrives in dynamic environments, is detail-oriented, and passionate about Italian American cuisine and hospitality.

As The Operations Manager You Will...

• Embody the company's core values, culture and brand.
• Be an Expert on the company's historical evolution.

Culinary Leadership & Standards

• Oversee culinary operations across multiple restaurant locations.
• Ensure consistent execution of recipes, plating, and presentation.
• Create, test, and implement new recipes for core menus, seasonal features, and special events.
• Develop, maintain, and update build sheets, prep lists, and kitchen systems to standardize operations.
• Conduct regular kitchen visits and audits to maintain food quality, cleanliness, and safety standards.

Operational Oversight

• Create and maintain comprehensive build sheets for every menu item, detailing portion sizes, plating instructions and allergen information
• Develop and oversee prep lists, production schedules, batch recipes and par level guides for all Back of House operations.
• Lead regular documentation audits to ensure systems are properly followed and up to date.
• Monitor and manage prep lists, cleaning lists, food cost, labor, inventory, and operational efficiencies.
• Partner with purchasing to source and manage ingredients, equipment, and vendor relationships.
• Travel as needed to support off-site events and ensure operational execution aligns with company standards.

Guest Experience

• Partner with the Front of House Leadership to ensure seamless food service and guest satisfaction.
• Uphold and enhance the company's reputation for outstanding Italian American cuisine and service.

Operational Oversight & Event Execution

• Oversee food production systems, inventory management and BOH labor scheduling across all units
• Travel as needed to support new store openings, special events and culinary activations.
• Participate in new store openings with a focus on training culture, core values, history, and brand language.
• Conduct Back of House orientation for the culinary employees..
• Provide strategic support to restaurant management by offering shift coverage when needed.
• Plan and organize kitchen operations for on-site and off-site events, including festivals, pop-ups, brand activations, and private events both locally and nationally, including placing and receiving orders, coordinating staff for prep and production.

JOB REQUIREMENTS:

Technical

• Strong Computer Skills (Microsoft Office, Brink POS preferred)
• Ability to calculate theoretical food costs.
• Ability to forecast revenue, purchasing, and labor.

Language

• English
• Basic Spanish, Portuguese, French-Creole (preferred but not required)

Experience

• A minimum of 3 years as a successful leader in a full-service restaurant.
• Extensive experience in recipe development, build sheet creation, and BOH operational documentation.
• Experience planning and executing food festivals and marketing events of all guest counts.

Certifications

• ServeSafe Certified
• Basic Allergy and Choke Training Certified

Travel

• This is a highly mobile role. You are expected to be circulating throughout all open restaurants outside of your home base a minimum of 80% of your scheduled work week.
• You must have a reliable form of transportation.

Work Environment:

• This position is a corporate, project-focused, hands-on restaurant operations role.
• Anticipated Schedule: Tuesday-Saturday 10 hrs per day (Available 7 days a week for full hours of business).
• Your schedule around restaurant openings will adjust to include weekends based on the opening training schedule 2 weeks prior to an opening and 2 weeks after an opening.
• As with all restaurant operations roles, this is subject to change based on the needs of the company.
• Must be able to work on your feet for up to 10 hours at a time and can lift up to 50lbs.
• Must be able to travel to all locations, based on the needs of the company.

ROLE COMPETENCIES:

Detail Oriented

• Working attentively, thoroughly, and responsibly.

Functional Expertise and Usage

• All corporate