Culinary Operations Manager
About The Position
The Culinary Operations Manager is responsible for leading the development and execution of the culinary program for Dazzling Nights™. This role focuses on building systems, establishing standards, and ensuring consistent, high-quality food execution across concession locations. Working closely with the Event Operations and Guest Experience leadership team, the Culinary Operations Manager ensures kitchen, food service and frontline events teams are properly deployed, supported, and operating efficiently throughout the event lifecycle. This is a SEASONAL position with an expected start date on or around August 1st and end date on or around January 8th. Opportunities to continue in full-time regular role beyond the expected end date may be available and not guaranteed or predicted.
Requirements
- 3–5+ years of Kitchen and Culinary Operations experience
- Prior experience leading culinary teams in high-volume environments; experience in live event concessions, festivals or large-scale catering preferred
- Experience developing prep plans, par levels and production workflows
- Proven experience leading others in fast-paced service environments
- Ability to provide strong attention to detail in both presentation and execution
- Strong leadership, communication, and organizational skills
- Ability to work effectively in high-pressure, fast-paced environments
- Current food safety certification required (or ability to achieve certification prior to start date)
- Flexible schedule availability including nights, weekends, and holidays
Responsibilities
- Establish and maintain culinary presentation and portion standards across all menu items
- Collaborate on menu development with a focus on speed, consistency, cross-utilization, and scalability
- Develop prep systems, production schedules, and par levels for all food service locations
- Define production workflows and replenishment thresholds to support high-volume service
- Oversee culinary execution across multiple concession areas, ensuring consistency and readiness
- Train and lead culinary and concession staff on execution standards, efficiency, and food safety practices
- Develop and maintain SOPs, production guides, and operational documentation
- Create and oversee food safety logs and compliance procedures
- Conduct real-time quality control during service and adjust operations as needed
- Participate in pre-season planning, testing, and operational setup
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
