Culinary Operations Manager

Compass Group•New York, NY

1d•$110,000 - $120,000•Onsite

About The Position

Our Passion is Food!At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Working as the Operations & Culinary Manager, you will lead both the operational and culinary performance of the account, with responsibility for delivering an exceptional food program, strong financial results, an engaged team, and an outstanding client and guest experience. This role combines hands-on culinary leadership with overall operational management. You will oversee day-to-day café and foodservice operations, culinary execution, financial performance, purchasing and inventory, food safety, staffing, training, and client relationships. The Operations & Culinary Manager will be expected to balance culinary excellence with disciplined business management, ensuring the operation meets Company standards, approved budgets, regulatory requirements, and client expectations. This leader will develop the team, build strong relationships across the operation, and create an environment focused on hospitality, quality, safety, accountability, and continuous improvement.

Requirements

7+ years of progressive foodservice, culinary, or hospitality experience with demonstrated leadership responsibility.
Significant hands-on culinary and kitchen management experience required.
Experience managing high-volume and/or complex foodservice operations.
Demonstrated experience managing financial performance, including budgets, forecasts, P&L, food and labor costs, purchasing, and inventory.
Experience leading, supervising, coaching, evaluating, and developing teams.
Strong understanding of culinary production, menu development, food quality, presentation, sanitation, and cost controls.
Proven ability to balance culinary quality with operational and financial objectives.
Strong organizational, planning, and problem-solving skills with the ability to manage multiple priorities.
Exceptional business etiquette, communication skills, and client relationship management.
Knowledge of HACCP controls, food safety standards, and applicable health and sanitation requirements.
Proficiency with Microsoft Office, including Word, Excel, PowerPoint, Outlook, email, and other business systems.
High standards of personal integrity, professionalism, accountability, and ethical behavior.

Nice To Haves

Associate's or Bachelor's degree preferred, or equivalent combination of education and professional experience.
Strong catering and special-event experience preferred.
ServSafe or applicable Department of Health certification highly desirable.

Responsibilities

Leads day-to-day operations of the account, ensuring consistent execution of service, hospitality, culinary, and operational standards.
Manages the operation in accordance with Company policies and procedures and all applicable local, state, and federal regulations.
Owns financial performance, including budgeting, forecasting, P&L management, sales reporting, food and labor costs, purchasing, inventory controls, and financial targets.
Analyzes financial and operational data to identify trends, risks, and opportunities and develops appropriate action plans.
Maintains food and operating costs while ensuring established quality and service standards are achieved.
Oversees purchasing, ordering, receiving, inventory management, and appropriate utilization of food and non-food products.
Ensures appropriate staffing, scheduling, training, and deployment of the team based on business needs.
Establishes operating procedures and standards that support consistent, efficient execution.
Provides hands-on culinary leadership and direction for café, production, and catering operations.
Plans regular and modified menus in alignment with established culinary guidelines, client expectations, seasonality, operational capabilities, and financial targets.
Ensures adherence to standardized recipes, portioning, production, presentation, and quality standards.
Utilizes production worksheets, waste logs, inventory information, and other operational tools to improve food quality, production efficiency, and cost performance.
Regularly tastes and evaluates food to ensure quality, consistency, presentation, and adherence to culinary standards.
Maintains comprehensive knowledge of food and catering trends with a focus on quality, innovation, production, sanitation, food cost controls, and presentation.
Leads commissary culinary production for catering and special events as required.
Leads, develops, coaches, and holds team members accountable for performance and established standards.
Manges all hiring, onboarding, training, performance management, employee development, and succession planning.
Conducts and organizes employee meetings, training programs, staff development, and professional development activities.
Builds an inclusive, collaborative, and accountable team culture focused on hospitality and operational excellence.
Promotes professional growth and development throughout the team.
Establishes and maintains strong relationships with the client, guests, employees, and other departments within the operation.
Serves as a key operational and culinary partner to the client, proactively communicating performance, opportunities, challenges, and solutions.
Participates in client satisfaction programs and activities and responds appropriately to feedback.
Ensures service and culinary programs consistently reflect client expectations and Company standards.
Ensures compliance with HACCP principles and Company standards for proper food storage, preparation, handling, and utilization.
Maintains compliance with federal, state, and local health, sanitation, safety, and fire regulations.
Establishes and maintains cleaning and preventive maintenance schedules for equipment, storage areas, production areas, and other culinary workspaces.
Ensures employees follow established sanitation, safety, and maintenance procedures.
Maintains readiness for local health department, Company, client, and third-party audits.
Ensures appropriate safety procedures, documentation, and occurrence reporting are followed.