Culinary Operations Manager

This position is responsible for managing the back-of-house department to maintain high standards of food quality, cost control, and consistency.

The Sous Chef manages labor and food costs, assists with recipe costing, completes product orders, inspects deliveries, hires and trains staff, prepares schedules, and ensures compliance with health and safety regulations.

• Manage daily operations, including labor and food cost management, and investigate budgetary misses.
• Assist in developing recipes to ensure profitability.
• Complete weekly product orders to minimize waste and spoilage.
• Inspect deliveries to ensure high-quality products are received.
• Hire, train, and manage a team of cooks and porters.
• Prepare schedules and provide direction to staff.
• Ensure all position checklists are completed accurately.
• Train new hires on expectations, recipes, quality, and presentation.
• Collaborate with the Executive Chef on menu development and special events.
• Conduct line checks and address any Department of Health violations immediately.