Culinary Operations Manager

Advanced Hospitality•Boston, MA

33d•$80,000 - $90,000•Onsite

About The Position

The Culinary Operations Manager oversees all culinary operations, ensuring operational consistency, culinary excellence, and brand standards are maintained at every location. This hands-on leadership role involves kitchen systems management and innovation, culinary training development, new location openings, event preparation, and team development both locally and at off-site events across the country. The ideal candidate thrives in dynamic environments, is detail-oriented, and passionate about Italian American cuisine and hospitality.

Requirements

Strong Computer Skills (Microsoft Office, Brink POS preferred)
Ability to calculate theoretical food costs.
Ability to forecast revenue, purchasing, and labor.
English language proficiency.
A minimum of 3 years as a successful leader in a full-service restaurant.
Extensive experience in recipe development, build sheet creation, and BOH operational documentation.
Experience planning and executing food festivals and marketing events of all guest counts.
ServeSafe Certified
Basic Allergy and Choke Training Certified
Must have a reliable form of transportation.
Detail Oriented: Working attentively, thoroughly, and responsibly.
Functional Expertise and Usage: All corporate appropriate systems, finance, and HR management.
Organizational awareness: Possessing and utilizing knowledge about the organization's systems, culture, and procedures to spot potential issues and opportunities.
Oral communication: Effectively formulating and communicating ideas and information. Ability to eloquently communicate to groups of all sizes.
Financial Awareness: Strong financial acumen for food cost control, inventory management, and labor efficiency. Actively optimizing costs and investments when making financial decisions.
Integrity: Upholding generally accepted social and ethical standards in job-related activities and behaviors.

Nice To Haves

Basic Spanish, Portuguese, French-Creole language proficiency.

Responsibilities

Embody the company's core values, culture and brand.
Be an Expert on the company's historical evolution.
Oversee culinary operations across multiple restaurant locations.
Ensure consistent execution of recipes, plating, and presentation.
Create, test, and implement new recipes for core menus, seasonal features, and special events.
Develop, maintain, and update build sheets, prep lists, and kitchen systems to standardize operations.
Conduct regular kitchen visits and audits to maintain food quality, cleanliness, and safety standards.
Create and maintain comprehensive build sheets for every menu item, detailing portion sizes, plating instructions and allergen information.
Develop and oversee prep lists, production schedules, batch recipes and par level guides for all Back of House operations.
Lead regular documentation audits to ensure systems are properly followed and up to date.
Monitor and manage prep lists, cleaning lists, food cost, labor, inventory, and operational efficiencies.
Partner with purchasing to source and manage ingredients, equipment, and vendor relationships.
Travel as needed to support off-site events and ensure operational execution aligns with company standards.
Partner with the Front of House Leadership to ensure seamless food service and guest satisfaction.
Uphold and enhance the reputation for outstanding Italian American cuisine and service.
Oversee food production systems, inventory management and BOH labor scheduling across all units.
Travel as needed to support new store openings, special events and culinary activations.
Participate in new store openings with a focus on training culture, core values, history, and brand language.
Conduct Back of House orientation for culinary employees.
Provide strategic support to restaurant management by offering shift coverage when needed.
Plan and organize kitchen operations for on-site and off-site events, including festivals, pop-ups, brand activations, and private events both locally and nationally, including placing and receiving orders, coordinating staff for prep and production.