Culinary Operations Manager

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 1^st and end date on or around January 8^th.  Opportunities to continue in full-time regular role beyond the expected end date may be available and not guaranteed or predicted.

Who is The Memoir Agency? 

At Memoir we produce immersive events across the country, aiming to bring meaning to every place and every moment. We specialize in crafting irresistible experiences that spark wonder and forge deep connections. From epic live events to fully immersive environments, we transform stories into unforgettable realities—always aligning with our clients’ goals through imaginative, purposeful storytelling.

Our core values guide everything we do:

• Imaginative – We dream boldly and create with vision.
• Healthy – We nurture well-being in our people, partnerships, and practices.
• Tenacious – We persist with grit and determination to achieve excellence.
• Collaborative – We succeed together through trust and teamwork.
• Caring – We lead with empathy and respect for all.

Explore Memoir today: https://memoiragency.com/ 

Key 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 

Qualifications:

• 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.

Work Environment & Schedule

• Full-time Seasonal role with schedule flexibility based on business needs.
• Work on-site required during event dates, preview and post-production.  Office or remote work as available during pre-production prior to November.
• Evening, weekend, and extended on-site commitments are expected during installation, rehearsals, event operations and dismantle.
• On-site and event work will include outdoor site locations of varying weather conditions as well as active construction or production settings.

Compensation & Benefits

• Starting Rate of Pay $35.00-40.00 per hour, depending on prior experience