Culinary Operations Manager

Premier Global Links LLC•Lancaster, PA

8d•Onsite

About The Position

Premier Global Links LLC is seeking a Culinary Operations Manager to lead culinary operations, team development, menu planning, purchasing, food quality, and continuous improvement in a high-volume food service environment. This leadership role combines culinary expertise with people management and operational strategy. The successful candidate will develop efficient culinary systems, support team growth, maintain food safety standards, and create dining programs that balance quality, creativity, nutrition, and customer needs.

Requirements

1–3+ years of culinary management or supervisory experience.
1–3+ years of relevant culinary or food service experience.
Extensive culinary experience in a high-volume, fast-paced kitchen or food service environment.
Strong knowledge of menu planning, food preparation, and culinary operations.
Demonstrated ability to lead, coach, and develop culinary teams.
Strong organizational, communication, and problem-solving skills.
Experience with purchasing, procurement, inventory, or food cost management.
ServSafe certification.
Working knowledge of HACCP principles and food safety practices.
Associate's degree, Bachelor's degree, or equivalent relevant experience.

Nice To Haves

Experience leading culinary operations across multiple programs or service areas.
Knowledge of current culinary trends and diverse menu concepts.
Experience with process improvement and operational standardization.
Proficiency with Microsoft Office and culinary or food service management systems.

Responsibilities

Lead daily culinary operations and establish consistent operating standards.
Manage, coach, and develop culinary team members.
Support hiring, performance management, and employee development.
Plan and develop menus based on customer preferences, nutrition, quality, and culinary trends.
Introduce innovative culinary concepts that enhance the dining experience.
Oversee purchasing and procurement to maintain ingredient quality and cost efficiency.
Monitor food quality, preparation standards, portion control, and operational consistency.
Build effective relationships with customers, vendors, and internal stakeholders.
Identify operational challenges and implement practical process improvements.
Manage resources effectively to support culinary and business objectives.
Maintain food safety, sanitation, HACCP, and applicable regulatory standards.
Use computer systems and operational tools to improve planning, reporting, and efficiency.