Culinary Operations Manager

Position Summary

The Culinary Operations Manager is responsible for providing leadership, direction, and operational support across Culinary Operations, Stewarding, and Banquet Operations. This role is a key member of the culinary leadership team, ensuring operational efficiency, effective labor utilization, equipment and inventory accountability, and the highest standards of sanitation, health, security, and food safety across all food and beverage operations.

The role is structured around three primary areas of responsibility: approximately 50% Culinary Operations, 25% Stewarding, and 25% Banquet Operations. This integrated approach maximizes operational resources, strengthens coordination between departments, and supports consistent service standards across on-site and off-site events.

The Culinary Operations Manager reports directly to the Culinary Director of Innovation & Operations and works collaboratively with Executive Sous Chefs, Restaurant Chefs, Banquet Culinary, Engineering, Purchasing, and Food & Beverage leadership.

1. Culinary Operations Support (Approximately 50%)

· Assist Executive Sous Chefs and Sous Chefs with daily kitchen operations based on business demands and operational priorities.

· Provide culinary production support during peak service periods, special events, banquets, and high-volume operations.

· Assist with food preparation, production, and service when operationally necessary.

· Support receiving, storage, inventory control, and proper product rotation.

· Monitor food safety, product quality, sanitation, and kitchen organization.

· Support menu rollouts, special events, seasonal programming, and culinary operational projects.

· Participate in daily culinary meetings, production planning, and operational coordination.

· Help maintain consistency of execution, quality, and presentation across all kitchens.

· Serve as an operational resource for restaurants, banquets, catering, retail outlets, and employee dining operations.

· Collaborate with culinary leadership to identify operational challenges, improve workflows, and optimize the use of kitchen labor and equipment.

2. Stewarding Leadership (Approximately 25%)

· Direct and oversee daily stewarding operations throughout the property.

· Develop, manage, and monitor stewarding schedules to ensure appropriate staffing and efficient labor utilization.

· Approval of Stewarding time sheets/logs- Work Records & ADP.

· Coordinate temporary staffing requirements and maintain productive relationships with staffing agencies.

· Maintain compliance with applicable local, state, and federal sanitation regulations.

· Ensure compliance with HACCP procedures, food safety standards, chemical handling requirements, and health department regulations.

· Oversee dishwashing operations, sanitation programs, waste management, and cleaning procedures.

· Maintain accountability and inventory control of china, glassware, flatware, cookware, utensils, and kitchen smallwares.

· Coordinate the distribution, collection, cleaning, and storage of banquet equipment.

· Conduct regular inspections of kitchens, storage areas, loading docks, dishwashing facilities, and stewarding workspaces.

· Partner with Engineering to coordinate preventive maintenance, equipment repairs, and operational readiness.

· Monitor departmental expenses and identify opportunities for cost savings and improved productivity.

· Develop and implement cleaning schedules, deep-cleaning programs, and sanitation procedures for back-of-house areas.

· Ensure stewarding teams follow established safety procedures and maintain clean, organized, and secure work environments.

3. Banquet Operations & Off-Site Catering Support (Approximately 25%)

· Coordinate the operational logistics of on-site banquet functions and off-site catering events in collaboration with Banquet Culinary and Food & Beverage leadership.

· Coordinate the loading, securing, transportation, and driving of the catering truck to off-site venues, ensuring timely and safe delivery of food, equipment, and supplies.

· Ensure the catering truck is maintained in a clean, safe, and serviceable condition, with required checks completed before and after use.

· Assist with banquet setup, breakdown, and event execution when operationally needed.

· Coordinate the preparation, loading, distribution, return, cleaning, and storage of banquet equipment and supplies.

· Maintain accurate inventory and accountability of catering equipment, smallwares, serving utensils, transport containers, and other event-related assets.

· Ensure all food, equipment, and supplies are properly organized, secured, and transported in accordance with food safety and handling requirements.

· Monitor compliance with applicable health, security, sanitation, and food safety standards during loading, transportation, setup, service support, and breakdown.

· Coordinate with banquet teams to ensure equipment, supplies, and operational requirements are ready before each event.

· Support the safe handling, temperature control, and proper storage of food during off-site transportation and event execution.

· Identify and communicate equipment shortages, damaged items, transportation issues, and other operational concerns to the appropriate leadership.

· Maintain clear communication with culinary, stewarding, banquet, and transportation personnel to ensure efficient event preparation and execution.

· Support operational planning for large functions, special events, and off-site catering activities.

General Management Responsibilities

· Promote a culture of accountability, teamwork, professionalism, and continuous improvement.

· Ensure compliance with company policies, operational standards, and applicable safety requirements.

· Communicate effectively with department leaders to coordinate staffing, equipment, inventory, and operational priorities.

· Identify opportunities to improve efficiency, reduce waste, control costs, and maximize available resources.

· Perform other related duties as assigned by the Culinary Director of Innovation & Operations.

Leadership Responsibilities

· Lead, coach, and mentor stewarding team members.

· Support training and onboarding of culinary and stewarding associates.

· Foster a culture of accountability, teamwork, professionalism, and continuous improvement.

· Conduct performance evaluations and provide ongoing coaching.

· Promote safe work practices and a positive working environment.

· Maintain high employee engagement while supporting departmental goals.

Financial Responsibilities

· Manage stewarding labor within established budgets.

· Monitor productivity and labor utilization.

· Assist in reducing operating costs through improved efficiencies.

· Control inventory levels of chemicals, cleaning supplies, kitchen equipment, and smallwares.

· Minimize breakage, waste, and replacement costs.

Operational Standards

· Ensure compliance with:

o HACCP Standards

o Health Department Regulations

o OSHA Requirements

o Company Policies and Procedures

o Brand Standards

o Food Safety Programs

o Sustainability and Recycling Initiatives

Qualifications

Education

· Associate's degree in Culinary Arts, Hospitality Management, or related field preferred.

· Equivalent management experience may be substituted.

Experience

· Minimum of 5 years of progressive culinary or stewarding management experience.

· Hotel, resort, conference center, or luxury hospitality experience preferred.

· Experience managing high-volume food and beverage operations.

· Previous supervisory experience required.

Knowledge & Skills

· Strong understanding of stewarding operations.

· Knowledge of commercial kitchen operations.

· HACCP and food safety expertise.

· Labor scheduling and workforce management.

· Inventory management and cost control.

· Equipment maintenance coordination.

· Strong organizational and communication skills.

· Ability to lead multiple teams simultaneously.

· Computer proficiency including Microsoft Office and hotel/POS systems.

Physical Requirements

· Ability to stand and walk for extended periods.

· Ability to lift up to 50 pounds.

· Ability to work in hot, humid, and fast-paced kitchen environments.

· Ability to work mornings, evenings, weekends, holidays, and special events as business demands require.

Performance Expectations

Success in this role will be measured by:

· Stewarding labor productivity

· Culinary labor support effectiveness

· Health inspection results

· HACCP compliance

· Kitchen cleanliness scores

· Equipment readiness

· Inventory accuracy

· Banquet operational execution

· Employee engagement

· Internal guest satisfaction

· Cost control and labor optimization

Compensation & Benefits

· Competitive salary based on experience

· Performance bonus opportunities

· Paid time off

· Health benefits package

· Dining discounts

· Growth opportunities within Ithaka Hospitality Partners and Gather Group

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job related factors.