Culinary Manager

We are seeking an experienced, hands-onCulinary Managerto help lead a high-volume casual dining operation. This role is ideal for a proven restaurant leader who combines strong kitchen operations experience with financial discipline, team development, and a commitment to consistent food quality and execution.

The Culinary Manager will oversee day-to-day back-of-house operations, including food quality, kitchen team leadership, scheduling, inventory, labor management, cost control, cleanliness, and operational standards while supporting an exceptional guest experience.

• Lead daily back-of-house operations in a high-volume casual dining environment.
• Manage kitchen staffing, scheduling, training, and shift execution.
• Maintain consistent standards for food quality, preparation, presentation, and cleanliness.
• Coach, develop, and motivate culinary team members.
• Monitor food costs, labor, inventory, waste, and other key operating metrics.
• Ensure adherence to food safety, sanitation, and company operating standards.
• Manage changing priorities and resolve operational challenges during high-volume periods.
• Partner with restaurant leadership to improve efficiency, profitability, and the guest experience.

• 2+ years of culinary or kitchen management experience in a high-volume restaurant environment.
• Experience with a corporate or multi-unit casual dining concept is highly valued.
• Demonstrated ability to recruit, train, coach, and retain high-performing restaurant teams.
• Strong understanding of food cost, labor management, inventory, scheduling, and restaurant financials.
• Knowledge of food safety, sanitation, and kitchen operating standards.
• Strong communication, organization, and problem-solving skills.
• Hands-on, adaptable leadership style with the ability to perform effectively in a fast-paced environment.

• $65,000 to $75,000 base salary plus bonus and full compliment of benefits