Culinary Manager

Culinary Manager - Murray's Pizza & Wine

Compensation

$70,000 - $100,000

We're committed to investing in talent. Above-market compensation is crafted to be compelling for experienced candidates who are ready to step into an elevated program.

About Murray's Pizza & Wine

This is the 7th restaurant from the hospitality group behind Leaf & Grain. Murray's is an upscale neighborhood restaurant featuring a focused wine & beverage list and a tight menu of innovative small plates & artisan pizzas.

We are building a team that is passionate about hospitality and committed to providing the best service and food in the area. Join us for the unparalleled opportunity to learn and grow as a part of our Murray's Team.

We are actively hiring. Training will start shortly after applicants receive and accept their offer.

Website: eatdrinkbemurray.com

Instagram: @murrayspizzaandwine

Location: 9655 Katy Fwy Suite 3110, Houston, TX 77024

Position Overview

We are looking for an experienced Culinary Manager to help helm the kitchen functioning at Murray's. You will report directly to the General Manager and work closely with the ownership group to ensure consistent, profitable, and high-quality kitchen operations.

This role blends hands-on leadership, back-of-house operational management, team development, adherence to systems, and contribution to ongoing menu evolution. You will also play a key role in developing junior team members, maintaining systemized operations, and ensuring all products meet Murray's standards.

Core Responsibilities

Culinary & Operational Leadership

• Oversee daily kitchen operations, including opening and closing procedures
• Directly manage most dinner services and lead the kitchen during service
• Conduct daily line checks and ensure all stations are properly prepped and organized
• Ensure consistent taste, temperature, and presentation standards
• Maintain full compliance with sanitation rules and food safety standards
• Handle urgent or unexpected situations during service calmly and effectively

Team Management & Development

• Manage, train, and mentor chefs, line cooks, prep cooks, and dish staff
• Recruit and help hire culinary team members
• Run daily pre-shift meetings with the culinary team
• Foster a positive, development-focused kitchen culture
• Support training programs and onboarding for new BOH staff

Administrative & Financial Responsibilities

• Oversee scheduling and management of culinary labor costs
• Maintain inventory systems and conduct regular inventory counts
• Manage food costs and ordering in collaboration with suppliers (including local suppliers as applicable)
• Ensure consistent completion of checklists, prep lists, and sanitation routines
• Oversee equipment maintenance and kitchen operational readiness
• Implement and uphold standard operating procedures

Service & Expo Responsibilities

• Serve as lead expeditor, inspecting every plate for quality, garnish, and clean presentation
• Coordinate timing between BOH and FOH to ensure smooth service pacing
• Assist line cooks during high-volume service periods
• Ensure all dishes meet Murray's execution standards before leaving the kitchen

Collaboration & Strategic Input

• Attend weekly meetings with the ownership team
• Collaborate closely with the General Manager and service team
• Provide input into new product development; while final menu control remains with ownership, your ideas and culinary insights are welcome and valued
• Engage in long-term planning and continuous improvement of culinary operations

What We're Looking For

Experience & Skills

• 3 or more years running kitchen operations (sous chef or higher), including service leadership, scheduling, inventory/food cost management, and safety/quality enforcement
• Experience managing dinner services in a full-service restaurant
• Culinary degree welcome but not required (significant equivalent experience fully acceptable)

Work Expectations

• The role typically requires 55-65 hours per week, with flexibility to meet operational needs.
• Two consecutive days off available after the opening period
• Ability to stand and walk for extended periods
• Ability to lift 50 lbs
• Flexibility with evenings, weekends, and holidays
• Strong communication skills and ability to collaborate with FOH and ownership teams

Key Success Factors

• Calm, organized leadership under pressure
• Strong problem-solving abilities and operational instincts
• Commitment to adherence of systems and procedures
• High standards for food quality and presentation
• Ability to build, motivate, and develop a high-performing kitchen team
• Strong understanding of inventory control, food costs, and kitchen efficiency
• Commitment to sanitation, systems, and consistent execution

Perks

• Competitive compensation
• Employee discounts
• Flexible schedule (school, family, etc.)
• Good work life balance
• High-impact role with influence across team and guest experience
• Opportunities for long-term professional growth and advancement
• Paid time off

Pay: $70,000.00 - $100,000.00 per year

Benefits:

• Flexible schedule
• Food provided
• Paid time off

Work Location: In person

Salary : $70,000 - $100,000