Culver's: Immediate Kitchen Director; must have experience and be 18 or older.
Job Title: Kitchen Director (Back of House Director)
Brand: Culver’s
Reports To: General Manager / Director of Operations
Pay: $19- $22
Position Summary
The Kitchen Director is responsible for leading all back-of-house operations, ensuring exceptional food quality, fast and efficient service, strong team development, and effective cost control. This role drives execution of Culver’s standards while building a high-performing kitchen team and maintaining a clean, safe, and organized environment.
Key Responsibilities
Food Quality & Execution
- Ensure all menu items are prepared to Culver’s standards
- Maintain proper cook times, hold times, and product freshness
- Conduct ongoing quality checks during all shifts
- Protect brand standards through consistent execution
Speed of Service
- Lead kitchen operations to meet ticket time goals
- Identify and eliminate bottlenecks during peak hours
- Ensure proper station setup and team deployment
- Drive efficiency without sacrificing quality
Team Leadership & Development
- Train and certify team members in all kitchen positions (grill, fry, middle, prep)
- Develop shift leaders and trainers within the kitchen
- Coach team members through real-time feedback
- Foster a culture of accountability, teamwork, and urgency
Inventory & Cost Control
- Manage food ordering based on sales forecasts
- Maintain accurate inventory levels and conduct regular counts
- Control food waste through proper portioning and rotation (FIFO)
- Monitor food cost and implement corrective actions when needed
Food Safety & Cleanliness
- Ensure compliance with all health and safety regulations
- Maintain Ecosure readiness at all times
- Oversee temperature logs, cleaning systems, and sanitation procedures
- Lead regular kitchen audits and follow-up actions
Systems & Operations
- Establish and maintain efficient kitchen systems and workflows
- Ensure all stations are properly stocked, organized, and prepared
- Maintain equipment and coordinate repairs as needed
- Support new product rollouts and operational changes
Performance & Accountability
- Track and analyze key performance metrics (food cost, waste, ticket times)
- Create and execute action plans to improve performance
- Communicate results and expectations to leadership and team
Qualifications
- 2+ years of kitchen or restaurant leadership experience preferred
- Strong knowledge of food safety and kitchen operations
- Proven ability to lead and develop teams
- High attention to detail and strong organizational skills
- Ability to work in a fast-paced environment
Core Competencies
- Leadership & Coaching
- Operational Excellence
- Accountability
- Problem Solving
- Time Management
- Team Development
Physical Requirements
- Ability to stand for extended periods
- Ability to lift up to 50 lbs
- Ability to work in a hot, fast-paced kitchen environment
Success Metrics
- Food Quality Scores
- Ticket Times / Speed of Service
- Food Cost Percentage
- Waste Reduction
- Team Retention & Development
Position Goal
To deliver an exceptional guest experience by leading a high-performing kitchen team that consistently executes Culver’s standards with speed, accuracy, and care.
Work schedule
- Weekend availability
- 8 hour shift
- Holidays
Supplemental pay
- Other
Benefits
- Flexible schedule