Culinary Manager

Noble Village Group•Clawson, MI

48d

About The Position

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

Requirements

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
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

Nice To Haves

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

Responsibilities

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