Culinary Manager

DeVita & Hancock Hospitality • Wilmington, DE

1d • $75,000 - $85,000 • Onsite

About The Position

We are seeking a hands-on Culinary Manager for a high-volume restaurant in Wilmington, DE. This role is ideal for a strong kitchen leader who thrives in fast-paced operations, knows how to build and develop teams, and takes pride in delivering excellent food quality and execution. Offering $75,000–$85,000 base plus quarterly bonus, strong benefits, and growth opportunity, this is an exciting chance to join a dynamic hospitality-driven environment. This role offers the chance to be part of a vibrant, hospitality-driven concept known for its lively atmosphere, scratch-made food, strong culture, and commitment to delivering an exceptional guest experience.

The Culinary Manager will oversee all back-of-house operations while also acting as a key member of the overall management team by supporting front-of-house leadership during scheduled management shifts. This is a highly visible leadership role for someone who can balance kitchen execution, team development, cost controls, and daily operations while helping create a seamless experience for both guests and staff.

Requirements

• Previous experience in a Culinary Manager, Kitchen Manager, Executive Sous Chef, or similar leadership role
• Strong background in high-volume restaurant operations
• Experience with scheduling, ordering, inventory, labor management, and food cost controls
• Proven ability to lead, coach, and develop teams in a fast-paced environment
• Strong communication and organizational skills
• Solid knowledge of food safety and sanitation standards
• Professional, dependable, and results-driven mindset
• Open availability, including nights, weekends, and holidays

Nice To Haves

• Leads from the front and stays actively involved in the day-to-day operation
• Brings strong kitchen leadership with a team-first mentality
• Knows how to hold standards while keeping morale high
• Is comfortable working across both BOH and FOH leadership responsibilities
• Takes ownership, solves problems quickly, and thrives in a fast-moving environment
• Wants to grow with a strong restaurant team and make an immediate impact

Responsibilities

• Oversee daily kitchen operations and ensure smooth execution during every shift
• Build and manage kitchen schedules based on business needs
• Handle ordering, receiving, inventory, and product controls
• Manage food cost, labor cost, and kitchen budgets
• Maintain equipment and ensure the kitchen is operating efficiently
• Uphold recipe consistency, presentation standards, and food quality
• Ensure compliance with food safety, sanitation, and operational procedures
• Recruit, train, coach, and develop back-of-house team members
• Create a culture of accountability, urgency, professionalism, and teamwork
• Step into front-of-house management shifts as part of the leadership team
• Help direct service flow during busy periods
• Support service standards and guest satisfaction
• Maintain strong communication between front and back of house
• Partner with the leadership team to ensure smooth overall operations

Benefits

• quarterly bonus
• strong benefits
• growth opportunity

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed