Culinary Operations Manager

FIND YOUR FIRE!

At Sally's Apizza we have been creating New Haven Style Apizza since 1938 and are now expanding to locations across the United States. Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally’s draws pizza fans from around the world. We hand-craft authentic pizza in custom-designed ovens, using the original recipes. Sally’s mission is to make great pizza available to everyone.

As a key management team member, the Sr. Culinary Operations Manager collaborates with  Leadership, Management, and Store-Level Employees to ensure culinary excellence and operational consistency. This role oversees all aspects of culinary operations, including menu development, recipe execution, cost management, quality control, and staff training. Additionally, this position plays a critical role in new restaurant openings.  

The Role: 

The Culinary Operations Manager oversees all culinary operations across Sally’s Apizza, 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 Sally Apizza core values, culture and brand. 

• Be an Expert on Sallys Apizza 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 Sally’s Apizza 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 Sally’s culture, core values, history, and brand language. 

• Conduct Back of House orientation for Sally’s 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 developm