Lead Culinary Manager

Verve LLC • Los Angeles, CA

7d • $75,000 - $80,000 • Onsite

About The Position

The Lead Culinary Manager is responsible for overseeing all culinary operations within the establishment, ensuring the highest standards of food quality, safety, and presentation are consistently met. This role involves leading and mentoring a diverse kitchen team to foster a collaborative and efficient work environment while driving innovation in menu development and culinary techniques. The Lead Culinary Manager will manage inventory, control food costs, and maintain compliance with health and safety regulations to optimize operational efficiency. They will collaborate closely with other departments such as procurement, service, and management to align culinary offerings with business goals and customer expectations. Ultimately, this position aims to elevate the dining experience, enhance customer satisfaction, and contribute to the overall success and reputation of the culinary operation.

Requirements

• Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field, or equivalent professional experience.
• Minimum of 5 years of progressive culinary management experience in a high-volume kitchen environment.
• Proven leadership skills with experience managing and developing culinary teams.
• Strong knowledge of food safety standards and certifications (e.g., ServSafe).
• Excellent organizational and communication skills.

Nice To Haves

• Certification from a recognized culinary institution (e.g., Certified Executive Chef - CEC).
• Experience with menu engineering and cost control software.
• Background in diverse culinary styles and international cuisines.
• Experience working in upscale or fine dining establishments.
• Familiarity with sustainability practices and sourcing local ingredients.

Responsibilities

• Lead, train, and supervise kitchen staff to ensure consistent food quality and adherence to recipes and presentation standards.
• Develop and update menus based on seasonal ingredients, customer preferences, and market trends.
• Manage inventory, order supplies, and control food costs to maximize profitability without compromising quality.
• Ensure compliance with all food safety, sanitation, and health regulations, conducting regular inspections and staff training.
• Collaborate with front-of-house management to coordinate service flow and address customer feedback promptly.
• Monitor kitchen equipment maintenance and coordinate repairs or replacements as needed.
• Implement and maintain standard operating procedures to optimize kitchen efficiency and safety.
• Analyze sales and operational data to identify opportunities for improvement and innovation.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level