Head of Culinary Operations

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discounts
• Free food & snacks
• Health insurance
• Paid time off
• Tuition assistance
• Vision insurance

 

  Job Title: Head of Culinary Operations 
Status: Full Time   Reports to: VP of Hospitality   Salary Range: $95,000 / year

JOB DESCRIPTION 

The Head of Culinary operations is  responsible for overseeing all culinary aspects of the organization, ensuring high food quality, labor costs, budgets, training and operations, as well as innovating menus and dining experiences .  They will assist in developing and executing culinary strategy across all locations. This person will be responsible for leading kitchen managers, developing teams, managing vendor relationships, and ensuring each kitchen is a consistent, profitable, and scalable part of the business.

Essential Duties & Responsibilities:

Culinary Strategy & Brand Alignment

• Design and implement brand-specific culinary programs that reflect each concept’s identity while aligning with broader company goals.
• Collaborate with beverage and marketing teams to create cohesive guest experiences.
  Lead R&D for seasonal updates, LTOs, and culinary innovation.

Profitability & Operational Efficiency

• Own food cost, assist in kitchen labor cost efficiencies, and kitchen P&Ls across all locations.
• Develop and maintain systems for accurate ordering, recipe costing, portion control, and inventory tracking.
• Identify and implement scalable systems and tools (e.g., kitchen software, digital inventory tracking, etc.). 
• Oversee food safety and health code compliance; set and enforce company-wide standards.

Vendor & Supply Chain Management

• Build strong vendor partnerships that balance quality, reliability, and cost.
• Work alongside the VP of Hospitality to negotiate contracts, streamline SKUs, and pursue cost-saving opportunities without sacrificing quality.
• Establish and maintain consistent product specs across locations.

Leadership & People Development

• Manage and mentor Kitchen Managers and back-of-house leaders across all locations.
• Create and oversee training programs that emphasize consistency, safety, growth, and accountability.
• Foster a culture of professionalism, collaboration, and pride in craft.
• Build internal pipelines for BOH growth and leadership development.

Systems & Reporting

• Develop regular reporting cadence on key kitchen KPIs (e.g., food cost %, waste %, labor %, kitchen throughput).
• Use data to guide decision-making and refine operations.
• Ensure consistent recipe documentation, prep sheets, and production guides across all units.

JOB REQUIREMENTS 

Qualifications:

•  5+ years of culinary leadership experience with proven track record in multi-unit operations, staff development, and financial management. 
• Deep understanding of food cost management, labor optimization, kitchen systems, and inventory control.
• Proven experience in leading and developing high-performing BOH teams.
• Culinary degree preferred but not required.
• ServSafe Certification or equivalent required.
• Ability to travel to multiple locations on a regular basis.
• Self-motivated and able to navigate regional travel and autonomous problem-solving.
• Strong interpersonal, communication, and negotiation skills.
• Demonstrated leadership abilities with a collaborative approach.
• Excellent customer service and guest recovery skills.
• Ability to adapt in a fast-paced, evolving environment.
• Ability to build and implement effective training programs.
• Experience with Toast POS and Restaurant365 (R365) systems is a plus.

Physical Requirements/Work Environment:

•  Reliable transportation and ability to travel regularly between locations.
• Ability to lift at least 50 lbs and to stand for extended periods of time.
  
  

ABOUT US 

HENDLER FAMILY BREWING COMPANY IS PROUDLY INDEPENDENT AND FAMILY-OWNED.
HFBCo was founded in 2011 by three brothers, Jack, Eric and Sam Hendler and is still family owned to this day. Our mission? Create high-quality products that honor tradition and the spirit of inspired innovation. With an ent