Culinary Operations Manager

The Role: 
The Culinary Operations Manager oversees all culinary operations, ensuring operational consistency, culinary excellence, and brand standards are maintained at every location. This hands-on leadership role involves kitchen systems management and innovation, culinary training development, new location openings, event preparation, and team development both locally and at off-site events across the country. The ideal candidate thrives in dynamic environments, is detail-oriented, and passionate about Italian American cuisine and hospitality. 
As The Operations Manager You Will...  

• Embody the company's core values, culture and brand. 
• Be an Expert on the company's historical evolution. 

• Oversee culinary operations across multiple restaurant locations. 
• Ensure consistent execution of recipes, plating, and presentation. 
• Create, test, and implement new recipes for core menus, seasonal features, and special events. 
• Develop, maintain, and update build sheets, prep lists, and kitchen systems to standardize operations. 
• Conduct regular kitchen visits and audits to maintain food quality, cleanliness, and safety standards. 

• Create and maintain comprehensive build sheets for every menu item, detailing portion sizes, plating instructions and allergen information 
• Develop and oversee prep lists, production schedules, batch recipes and par level guides for all Back of House operations.  
• Lead regular documentation audits to ensure systems are properly followed and up to date.  
• Monitor and manage prep lists, cleaning lists, food cost, labor, inventory, and operational efficiencies. 
• Partner with purchasing to source and manage ingredients, equipment, and vendor relationships. 
• Travel as needed to support off-site events and ensure operational execution aligns with company standards. 

• Partner with the Front of House Leadership to ensure seamless food service and guest satisfaction.  
• Uphold and enhance the reputation for outstanding Italian American cuisine and service.  

• Oversee food production systems, inventory management and BOH labor scheduling across all units 
• Travel as needed to support new store openings, special events and culinary activations.  
• Participate in new store openings with a focus on training culture, core values, history, and brand language. 
• Conduct Back of House orientation for culinary employees.. 
• Provide strategic support to restaurant management by offering shift coverage when needed. 
• Plan and organize kitchen operations for on-site and off-site events, including festivals, pop-ups, brand activations, and private events both locally and nationally, including placing and receiving orders, coordinating staff for prep and production.  

• Strong Computer Skills (Microsoft Office, Brink POS preferred) 
• Ability to calculate theoretical food costs. 
• Ability to forecast revenue, purchasing, and labor. 

• English 
• Basic Spanish, Portuguese, French-Creole (preferred but not required)  

• A minimum of 3 years as a successful leader in a full-service restaurant. 
• Extensive experience in recipe development, build sheet creation, and BOH operational documentation.  
• Experience planning and executing food festivals and marketing events of all guest counts.  

• ServeSafe Certified 
• Basic Allergy and Choke Training Certified  

• This is a highly mobile role. You are expected to be circulating throughout all open restaurants outside of your home base a minimum of 80% of your scheduled work week. 
• You must have a reliable form of transportation. 

• This position is a corporate, project-focused, hands-on restaurant operations role. 
• Anticipated Schedule: Tuesday-Saturday 10 hrs per day (Available 7 days a week for full hours of business). 
• Your schedule around restaurant openings will adjust to include weekends based on the opening training schedule 2 weeks prior to an opening and 2 weeks after an opening. 
• As with all restaurant operations roles, this is subject to change based on the needs of the company. 
• Must be able to work on your feet for up to 10 hours at a time and can lift up to 50lbs. 
• Must be able to travel to all locations, based on the needs of the company. 

• Working attentively, thoroughly, and responsibly.  

• All corporate appropriate systems, finance, and HR management.  

• Possessing and utilizing knowledge about the organization's systems, culture, and procedures to spot potential issues and opportunities.  

• Effectively formulating and communicating ideas and information.  
• Ability to eloquently communicate to groups of all sizes.  

• Strong financial acumen for food cost control, inventory management, and labor efficiency  
• Actively optimizing costs and investments when making financial decisions 

• Upholding generally accepted social and ethical standards in job-related activities and behaviors. 

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