Culinary Manager

Key Responsibilities

Culinary & Operational Leadership

• Oversee day-to-day culinary operations across all food hall concepts
• Ensure consistent execution of menus, recipes, portioning, and plating standards
• Coordinate workflows between different culinary concepts to maximize efficiency and guest experience
• Maintain high standards of food quality, freshness, and presentation at all times
• Lead by example in cleanliness, organization, and kitchen professionalism

Inventory, Ordering & Cost Control

• Manage all culinary inventory, including food, smallwares, and disposables
• Oversee ordering processes, vendor relationships, and delivery schedules
• Monitor and control food costs, waste, and shrink to meet established COGs targets
• Conduct regular inventory counts and reconcile variances
• Analyze purchasing trends and implement cost-saving initiatives without compromising quality

Financial Performance & Profitability

• Manage culinary labor budgets and scheduling to align with sales volume
• Monitor and improve profitability across all food concepts
• Track and analyze key performance indicators (COGs, labor %, waste, sales mix)
• Collaborate with leadership on pricing strategies, menu engineering, and promotions

Staffing, Recruiting & Scheduling

• Recruit, interview, hire, onboard, and train culinary staff across all food hall concepts
• Develop and maintain staffing plans that support operational needs
• Create and manage staff schedules in compliance with labor laws and budget expectations
• Conduct performance evaluations, coaching, and corrective action as needed
• Make termination decisions in accordance with company policy and HR guidance

Training & Development

• Ensure all culinary staff are properly trained on recipes, procedures, equipment, and food safety
• Develop cross-training plans to support flexibility and coverage across concepts
• Maintain training documentation and ensure completion of required certifications
• Foster a culture of continuous improvement, accountability, and teamwork

Quality Assurance & Brand Adherence

• Ensure each food concept adheres to its brand standards, recipes, and presentation guidelines
• Conduct regular quality audits and line checks across all stations
• Address quality issues promptly and implement corrective action plans
• Partner with brand, culinary, and operations leadership to maintain concept integrity

Customer Service & Guest Experience

• Ensure culinary operations support a positive, efficient, and consistent guest experience
• Respond to guest feedback and complaints related to food quality or service
• Collaborate with front-of-house teams to improve speed, accuracy, and satisfaction

Food Safety & Regulatory Compliance

• Maintain strict compliance with local, state, and federal health regulations
• Ensure adherence to all food safety standards, including HACCP principles
• Prepare for and lead health inspections, audits, and regulatory visits
• Ensure compliance with all applicable regulatory bodies and company policies
• Maintain accurate records for temperature logs, sanitation, and safety procedures

Qualifications

Required

• 5 years of culinary or kitchen management experience, preferably in high-volume or multi-concept operations
• Proven experience managing food costs, labor, and profitability
• Strong knowledge of food safety, sanitation, and health department regulations
• Demonstrated leadership experience managing, training, and developing teams
• Ability to manage multiple concepts, priorities, and deadlines simultaneously

Preferred

• Experience in food halls, multi-unit restaurants, or complex culinary operations
• Formal culinary training or degree (preferred but not required)
• Experience working with SOP-driven organizations and standardized processes

Skills & Competencies

• Strong operational and organizational skills
• Financial literacy and cost-control expertise
• Excellent leadership, communication, and conflict-resolution skills
• High attention to detail with a focus on consistency and compliance
• Ability to work flexible hours, including nights, weekends, and holidays

Physical & Work Environment Requirements

• Ability to stand and walk for extended periods
• Ability to lift up to 50 lbs
• Frequent exposure to kitchen equipment, heat, and fast-paced environments

Other Duties

Perform additional duties and projects as assigned to support the success of the food hall and organization