Culinary Operations Manager

Key Roles and Responsibilities

The successful candidate will oversee all kitchen operations, ensuring seamless food preparation and production. This involves collaborating with the Chef de Cuisine and Executive Sous Chef to execute the kitchen's goals and vision.

• Manage BOH shifts to ensure efficient operations and supervise kitchen, dish, and other BOH teams.
• Lead pre-shift meetings, participate in line checks, tastings, and cooler checks to maintain high standards.
• Purchase and order food products and supplies while controlling costs effectively.
• Track and control food costs, contributing to the overall profitability of the kitchen.
• Develop effective communication between front-of-house and back-of-house staff to enhance teamwork and productivity.
• Partner with management to interview, hire, train, and develop BOH employees, promoting growth and retention.
• Model strong teamwork across all teams and handle challenges with tact and courtesy.
• Work varied days and shifts, including early mornings, late nights, and weekends as needed.

• 2-3 years of sous chef experience in a Michelin environment or similar upscale dining setting.
• A proven ability to lead and manage kitchen staff, fostering a positive work culture.
• Strong knowledge of financial management principles and their application in a kitchen setting.
• Proficiency in computer software related to inventory and financial management, enhancing efficiency and accuracy.