Culinary Manager

Xperience Restaurant Group (XRG)•Irvine, CA

About The Position

The Culinary Manager oversees the complete back-of-house operation, including food-related costs, back-of-house labor costs, food quality, and the overall condition of the kitchen. The role supports smooth kitchen operations, maintains appropriate stock, and upholds standards for food and beverage quality, guest service, cost control, and service consistency. The manager leads the back-of-house team through hiring, training, coaching, skill development, and terminations. The position also works with the Corporate Chef on menu development and engineering, manages guest concerns, and ensures compliance with safety, sanitation, health, and liquor-law requirements. The job is performed in a fast-paced, high-volume, full-service restaurant. Work may take place indoors or outdoors and can involve hot or cold surfaces, steam, wet floors, noise, crowds, and smoke. Shifts vary and include days, nights, weekends, and holidays. Physical duties include extended periods of walking and standing, repetitive movements, handling objects or controls, lifting or pushing up to 50 pounds, and reaching, climbing stairs, balancing, stooping, kneeling, crouching, or crawling.

Requirements

High school diploma or equivalent.
Proof of eligibility to work in the United States.
Valid driver's license.
At least 21 years of age.
Possession of, or ability to obtain, all state-required work cards.
Three to five years of related experience.
Proficiency in Windows, MS Office, OpenTable, and Outlook.
Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories, and cost controls.
Knowledge of state and local laws as they apply to labor and health-code regulations.
Experience with POS systems and back-office reporting systems.
Knowledge of proper lifting techniques, guest relations, sanitation and safety, safe alcohol service, and full-service restaurant operations.
Ability to communicate effectively and assertively in English, verbally and in writing, with staff, clients, and the public.

Nice To Haves

Bachelor’s degree in Culinary Arts.

Responsibilities

Perform daily line checks and safety walkthroughs.
Manage the food budget and control food and labor costs.
Investigate and review substandard food with the back-of-house team.
Review suppliers and the prices of their goods monthly.
Monitor food waste and develop solutions to minimize it.
Work with the Corporate Chef on menu development and engineering.
Keep the kitchen operating smoothly and adequately stocked with necessary goods.
Create an environment of trust and mutual respect.
Manage the full team-member lifecycle, including hiring, training, coaching and counseling, skill development, and terminations.
Monitor and maintain high standards for food and beverage quality, guest service, cost control, and service consistency.
Manage staffing levels and controllable costs in line with the budget.
Complete nightly logs and manager reports.
Monitor and enforce inventory controls.
Keep menu-item and food-allergen information accurate and up to date.
Recognize and cultivate regular guests and repeat business.
Respond to guest concerns and complaints, correct errors, and resolve complaints.
Comply with safety and health department procedures and state and federal liquor laws.
Maintain company safety and sanitation standards.
Ensure complete and proper checkout procedures.
Assist with or complete additional tasks as assigned.