Culinary Operations Manager

Description:OWN THE FOOD. HOLD THE STANDARD. BUILD THE TEAM. DRIVE RESULTS.ABOUT FRESH KITCHENFresh Kitchen is redefining what "fast food" can be: real food, made from scratch, with ingredients and standards you can feel good about. That means 100% pure olive oil (no seed oils), hand-cut veggies, antibiotic & hormone-free meats, responsibly sourced seafood and 100% gluten-free recipes. We call it Good Food Forever.Our vision is big: 100 remarkable restaurants by 2034. We're building a brand that's as serious about people and culture as we are about food quality and performance, and we're looking for leaders who want to build something that lasts.THE ROLEAs a Culinary Operations Manager, you are the primary leader of the back-of-house and accountable for:Product + Execution (food quality, speed, consistency, kitchen flow)Food Safety + Standards (sanitation, readiness, no corner-cutting)People + Culture (BOH staffing, coaching, accountability, training, team development)Cost + Controls (inventory accuracy, pars, yields, waste reduction)Labor + Deployment (smart schedules, right people in the right places)You lead the kitchen team and set the tone for BOH standards every shift. You're not a "back office" manager. You're hands-on, coaching stations in real time, and building systems that support speed, consistency, and quality and make great shifts repeatable.You report to the Managing Partner and partner closely with your Assistant Culinary Manager and the Restaurant Operations Manager to align BOH execution with FOH flow and online ordering and catering volume. You operate like an owner of your kitchen: disciplined, organized, people-first, and always raising the bar.WHAT GREAT LOOKS LIKEIncredible Food, Every Bowl, Every Shift. You're the guardian of the product, and you make quality feel automatic.Food is consistent: same taste, same standard - every timePeak periods run fast and clean: speed + accuracy without corners cutLine checks are real(not a checkbox): pars, freshness, readiness are dialedThe kitchen stays organized and flowing: stations set, tools where they belong, no scrambleRecipes, prep specs, portioning, and handling are executed exactly as designedYou build the kitchen culture: high standards, high performance, high trust.BOH team members get coached in the moment and know exactly what "great" isSchedules and deployment set the team up to win the shift (right people, right places)Expectations don't drift -- feedback is clear, consistent, and followed throughHiring, onboarding, and training are strong in partnership with the ACM + Managing PartnerBench strength is visible: you're developing future culinary leaders (not just filling shifts)The kitchen feels like accountability + pride + ownership, not chaosTraining initiatives and menu rollouts land smoothly because you know how to execute changeYou run a kitchen that's disciplined, inspection-ready and cost-smart, without sacrificing quality or ops.Inventory is accurate, pars are clean, and ordering is disciplinedFood cost is controlled through yields, prep systems, and waste reductionSmallwares and equipment are organized, maintained, and never "mysteriously missing"BOH audits and food safety checks happen regularly, and gaps get closed fastHealth, safety, and sanitation standards are upheld every dayThe kitchen is always inspection-readyBOH execution stays aligned to FOH flow and online ordering/catering volumeYou proactively spot and fix efficiency bottlenecks (flow, labor, prep timing, station setup)OUR LEADERSHIP VIBEHigh standards + high heart.You lead with care and accountability - through our values.Coach in the moment...before it becomes a habit.Fast Pace, calm presence. You don't spread stress, you solve it.Systems matter. You build routines that make great shifts repeatable.You don't just manage the kitchen...you energize it.RECIPE FOR SUCCESS5+ years management experience as a Chef, Culinary Manager, or Kitchen Manager in a high-volume, food-focused restaurantStrong BOH leadership with a passion for food and executionExperience in a scratch kitchen or food-focused operation with high quality standardsProven ability to coach, develop, and hold teams accountableSolid understanding of inventory, prep systems, and food cost controlsComfortable leading in a fast-paced, high-energy kitchenStrong communication and problem-solving skillsAbility to work a flexible schedule (nights, weekends, holidays)ServSafe certified (or willingness to obtain)Must pass a background checkCulinary education/formal training is a plus, not requiredPhysical requirements: must be able to stand/walk 8-10 hours per shift and work in varying temperatures.WHY PEOPLE STAYREALLY GOOD COMPENSATION | Salary ranges from $65k-$75k, plus 8-12% profit sharing bonusBENEFITS |Affordable Group health, vision and dental Plans + a 401(k) matchA REAL CAREER PATH |People development is intentional - we invest in leaders who want to grow with usFREE FOOD | Your FK meals are on usCULTURE | Values driven company that is good to peopleHOLLA-DAYS | Closed for 9 holidays, so you can enjoy time with family and friendsWORK-LIFE BALANCE | Progressive PTO + balanced schedules, including our commitment to not exceed a 50-hour workweek.A VIBEY BRAND |Food you're proud to serve and a brand you feel good to rep

Created: 2026-04-02