culinary manager

Grand Lifestyles

<p><b>Job Overview</b><br/>We are seeking a dynamic and passionate Culinary Manager to lead our culinary team in delivering exceptional food experiences across diverse dining settings. This energetic leader will oversee all aspects of food preparation, kitchen operations, and menu development, ensuring the best standards of quality, safety, and service. The Culinary Manager will inspire creativity, foster teamwork, and maintain a vibrant culinary environment that delights guests and supports business growth. This role offers an exciting opportunity to shape culinary excellence while managing day-to-day operations with enthusiasm and precision.</p><p><b>Duties</b></p><ul><li>Lead, train and mentor culinary staff, cooks, and dietary aides, to ensure efficient food production and service</li><li>Oversee menu planning, recipe development, and presentation standards to deliver innovative and great tasting dishes</li><li>Manage inventory control, food safety protocols, and sanitation practices in compliance with industry regulations</li><li>Assist in coordinating community and marketing events with the culinary team</li><li>Monitor food handling procedures, portion control, and waste management to optimize costs and minimize waste</li><li>Create and supervise shift management activities, including staffing schedules, training sessions, and performance evaluations</li><li>Collaborate with the dietary department to accommodate special dietary needs and ensure nutritional standards are met</li></ul><p><b>Skills</b></p><ul><li>Extensive culinary experience with a strong background in food production, fine dining, catering, and restaurant management</li><li>Proven supervising experience leading culinary teams in fast-paced environments</li><li>Deep knowledge of food safety standards, sanitation practices, and health regulations</li><li>Skilled in inventory management, inventory control systems, and food cost analysis</li><li>Expertise in menu planning for Supportive/Assisted Living, food preparation techniques, and kitchen management</li><li>Strong leadership qualities with the ability to motivate teams and foster a collaborative work environment</li><li>Experience with shift management, and food service management</li><li>Familiarity with hospitality industry standards including serving protocols and catering logistics</li><li>Excellent organizational skills for overseeing multiple responsibilities simultaneously</li></ul><p>This role is ideal for a motivated culinary professional eager to make a significant impact while maintaining operational excellence. Join us to lead a vibrant team!</p><p>Job Type: Full-time</p><p>Pay: $50,000.00 - $60,000.00 per year</p><p>Benefits:</p><ul><li>401(k)</li><li>Dental insurance</li><li>Food provided</li><li>Health insurance</li><li>Paid time off</li><li>Vision insurance</li></ul><p>Work Location: In person</p>

Culinary Manager

Thistle Health Inc.

<p></p><div><h3 class="jobSectionHeader"><b>TITLE: </b>Culinary Manufacturing Manager</h3><h3 class="jobSectionHeader"><b>
DEPARTMENT: </b>Kitchen</h3><h3 class="jobSectionHeader"><b>
REPORTS TO: </b>Director, Operations</h3><p>
</p><h3 class="jobSectionHeader"><b>About the Role</b></h3><p>
The Culinary Manufacturing Manager supervises a team of Culinary Supervisors, Leads, Specialists, and Associates on the production floor. Drawing on extensive food and beverage commissary meal production experience and lean manufacturing expertise, Culinary Managers ensure the food production function is performed satisfactorily in the Kitchen, including prep, hotline, staging, dish room, blixer, and the organization of the Cold room produce area. In partnership with the Warehouse, Culinary Managers are responsible for maintaining an effective, efficient department, applying lean production principles to optimize processes, and delivering on company goals and Key Performance Indicators (KPIs).</p><h3 class="jobSectionHeader"><b>
How You&rsquo;ll Make a Difference</b></h3><p>
As a key player in our culinary management team, you'll provide leadership and strategic oversight to ensure the seamless execution of our kitchen operations. Your responsibilities will include:</p><ul><li><b>
Culinary Leadership:</b> Oversee the production process on the kitchen floor, including execution, quality control, and time management. Ensure adherence to Good Manufacturing Practices (GMPs) and consistency in product quality.</li><li><b>
Process and Policy Implementation:</b> Stay current with and assist in implementing new and existing Standard Operating Procedures (SOPs) and policies. Ensure strict compliance with these processes across production teams.</li><li><b>
Team Supervision:</b> Provide daily guidance to culinary leads and staff, ensuring that recipes and specifications are consistently followed. Instruct and support proper food handling, production, storage, and service.</li><li><b>
Communication and Coordination:</b> Maintain robust communication with Culinary and cross-functional leadership. Collaborate with Operational and Developmental teams to set and achieve production goals.</li><li><b>
Recruitment and Training:</b> Lead recruitment efforts and train new employees. Set production objectives and devise action plans to meet targets.</li><li><b>
Reporting and Analysis: </b>Prepare and present periodic reports to upper management on production activities and cost of goods (COGs). Monitor, analyze, and optimize production systems as needed.</li><li><b>
Enhance Product Consistency:</b> Ensure high standards of cleanliness and adherence to local health codes and HACCP guidelines. Drive performance and achieve shift goals while maintaining accuracy and consistency in product delivery.</li><li><b>
Efficiency Optimization:</b> Implement strategies to optimize kitchen efficiency and effectiveness. Communicate meal plans clearly, considering dietary restrictions and special requirements.</li><li><b>
Sanitation and GMP Compliance:</b> Enforce strict sanitation protocols and adherence to GMP policies to maintain a clean and compliant kitchen environment.</li><li><b>
Inventory Management:</b> Ensure accurate inventory levels and address discrepancies promptly. Oversee and complete all necessary documentation, including Quality Control and Quality Assurance reports.</li><li><b>
Staff Scheduling:</b> Manage staff scheduling, ensuring punctuality and accountability. Regularly update the Production dashboard and submit all documentation to the Production Manager.</li><li><b>
Labeling and Shortages:</b> Verify accurate labeling of all meal components and proactively address any shortages or discrepancies. Maintain effective communication through various channels to ensure operational alignment.</li><li><b>
Cross-Functional Collaboration: </b>Collaborate with Production, Warehouse, and Development teams to drive continuous improvement and ensure smooth operations. Prepare and present reports on food production activities.</li><li><b>
Safety Meetings:</b> Lead and participate in weekly safety meetings to stay updated on policy changes and regulatory requirements. Enforce OSHA compliance and drive internal QA audit initiatives to maintain the highest safety and quality standards.</li><li><b>
Support Overall Success: </b>Execute additional duties as assigned to contribute to the overall success and efficiency of the kitchen operations.</li></ul><p>
</p><h3 class="jobSectionHeader"><b>Who You Are</b></h3><ul><li>
High school diploma required; Associate's Degree or Culinary Certificate preferred</li><li>
2+ years as an Executive Chef or Kitchen Manager in a catering, food manufacturing, or high-volume food production environment where accuracy and consistency are critical to success</li><li>
Extensive food and beverage commissary meal production and preparation experience, coupled with lean manufacturing and production expertise</li><li>
Strong culinary background with knowledge of HACCP and safe food handling procedures</li><li>
Master proficiency in executing food prep production tasks, recipes, all four culinary competencies (Prep, Blixer, Hotline, Staging), and operating all commercial cooking equipment with minimal/no supervision</li><li>
Highly proficient in understanding and updating Culinary Dashboards, executing production needs for Plating sequence order, and properly labeling and verifying materials</li><li>
Strong leadership and communication skills to manage associates in achieving throughput targets and efficiency goals, balance feedback, communicate needs and challenges, and escalate concerns appropriately</li><li>
Ability to form effective working relationships with cross-functional teams and adhere to company SOPs</li><li>
Proficiency in mid and near-term resource and activity planning and allocation following lean manufacturing principles</li><li>
Tech-savvy and process and data-driven approach to everyday tasks and communication.</li></ul><h3 class="jobSectionHeader"><b>
Our Culture</b></h3><p>
Diversity, equity, and inclusion are essential values at Thistle. We know we do our best and most impactful work when we feel represented and belong. We're proud to actively recruit and hire talented people from a wide variety of backgrounds and experiences. We do not discriminate against employees or applicants for employment on any legally recognized basis (&ldquo;protected class&rdquo;), including, but not limited to, race, ethnicity, citizenship, national origin, color, hairstyles, hair texture, religion or religious creed, age, sex (including pregnancy), gender identity, sexual orientation, physical or mental disability, veteran or active military status, marital status, criminal record, genetics, retaliation, sexual harassment or any other characteristic protected by applicable law.</p></div>

Culinary Manufacturing Manager

Cotton Culinary

<div><h3 class="jobSectionHeader"><b>Description</b></h3><div><br>
Cotton Holdings, Inc., is a diversified holding company with subsidiaries that provide property restoration and recovery, construction, roofing, logistical support, temporary workforce housing, and culinary services to public and private entities worldwide. Cotton combines this diverse suite of services with top talent, innovative technology, and a large inventory of company-owned assets, to offer clients a total solutions package in support of disaster events and large development projects, including complex work environments.</div><div>
</div><div><b>Summary</b></div><div>
<br>
The Culinary Project Manager is an important part of the overall culinary team and customer relationship experience at Cotton. The ideal candidate will have a vast amount of experience with back of the house operations and helping to create menu items for future events. This is an excellent opportunity to join a family-oriented company with competitive compensation, growth opportunities, employee benefits and other perks.</div><h3 class="jobSectionHeader"><b><br>
Key Responsibilities</b></h3><div><br>
<b>
Major Responsibilities</b></div><ul>
<li>Receives and reviews information from Director on contracted event.</li>
<li>Attends sight walk with Business Development team</li>
<li>Completes Event Workbook</li>
<li>Staffing (specific names)</li>
<li>Menu (submit to Katy Kitchen Manager for ordering)</li>
<li>Confirms all rentals, staffing and Third-Party vendors 48 hours before event.</li>
<li>In charge of rentals (Check out, Inventory, Collect after event, Inventory, Return)</li>
<li>Asset info (submit to Asset Manager for coordination)</li>
<li>Communicates all details in Katy Mtg.</li>
<li>Reviews Load Sheet with staff</li>
<li>Point of Contact for Client at the time of event when BD is not present.</li>
<li>Project Manager Report submitted</li>
<li>In charge of all staff at time of event</li>
<li>Pre-Event huddle</li>
<li>Review timeline</li>
<li>Assign positions and tasks</li>
<li>Final Walk 30 minutes before event starts</li>
<li>Controls prep, coordination, and timing of food and beverage</li>
<li>Communicates with staff concerning timelines.</li>
<li>Manages guest space ensuring cleanliness of kitchen, food stations, tables, etc.</li>
<li>Oversees breakdown and clean up</li>
<li>Final walk of completed event</li>
<li>Check out with and thank client before leaving</li></ul><br>
<h3 class="jobSectionHeader"><b>
Skills, Knowledge and Expertise</b></h3><div><b><br>
Education:</b></div><ul>
<li>Bachelor&rsquo;s degree preferred</li>
<li>College Degree (preferred)</li>
<li>Valid Driver&rsquo;s License</li>
<li>Culinary training and/or certifications is a plus</li>
</ul><div><b>Experience:</b></div><ul><li>
10 years Chef experience or 15 years heavy kitchen operational management experience</li></ul><div><b>
Knowledge and Skills:</b></div><ul>
<li>Food Cost</li>
<li>Labor Cost</li>
<li>Menu development and planning</li>
<li>Cooperation and Teamwork</li>
<li>Awareness</li>
<li>Follow-through</li>
<li>Sense of Urgency</li>
<li>RV and mobile kitchen experience a plus.</li>
<li>Must be willing and able to travel for extended periods of time</li>
<li>Ability to be flexible in schedule to meet operational needs. This may require occasionally working outside regularly schedule hours</li>
</ul><div>
</div><div><b>Disclaimer:</b></div><div>
This Job Description indicates the general nature and level of work expected of the incumbent(s). It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent(s) may be asked to perform other duties as requested.</div><div>
</div><div>
Equal Opportunity Employer/Veterans/Disabled.</div><div>
If you are an individual with a disability and need a reasonable accommodation to assist with your job search or application for employment, please contact HR (877) 511-2962 #culinary</div><h3 class="jobSectionHeader"><b><br>
About Cotton Culinary</b></h3><div>
Founded in 1996, Cotton Holdings Inc. is a leading infrastructure support services company with subsidiaries that conduct business under the Cotton USA, Cotton International, Cotton Roofing, Cotton Logistics, Cotton Culinary, OneLodge, OneTeam, Stellar Commercial Roofing, Full Circle Restoration, Target Solutions, and Advanced Catastrophe Technologies, Inc. brands. Headquartered in Katy, Texas with an International Logistics Center and regional offices throughout North America, Cotton provides property restoration and recovery, construction, roofing, consulting, workforce staffing, temporary housing and culinary services to public and private entities worldwide.</div></div>

Culinary Project Manager

TIVOLI

<div><b>Company Description</b><p><br>
Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests.</p><b><br>
Job Description</b><p><b><br>
Qualifications Summary:</b></p><p>
The <b>Head Chef &ndash; Benihana Teppanyaki</b> is responsible for overseeing all culinary operations of the <b>Benihana restaurant</b>, ensuring the authentic delivery of Japanese teppanyaki dining experiences while upholding the highest standards of food quality, presentation, hygiene, and safety. The role requires strong leadership, creativity, and brand compliance to guarantee exceptional guest satisfaction and consistency with <b>Benihana International</b> and <b>Tivoli Hotels</b> standards.</p><p><b>
Key Responsibilities:</b></p><p><b>
1. Culinary Leadership &amp; Operations</b></p><ul><li><p>
Lead and supervise all kitchen operations of <b>Benihana Teppanyaki</b>, ensuring high-quality food preparation and service.</p></li><li><p>
Plan, organize, and control daily kitchen operations including mise en place, live cooking, and service coordination.</p></li><li><p>
Ensure authentic preparation and presentation of all teppanyaki, sushi, and Japanese-inspired dishes according to Benihana brand recipes and standards.</p></li><li><p>
Oversee stock levels, food costing, and waste control to maintain profitability.</p></li><li><p>
Ensure all equipment and teppan grills are properly maintained, cleaned, and safe for use.</p></li></ul><p><b>
2. Team Management &amp; Training</b></p><ul><li><p>
Lead, motivate, and train the teppanyaki chefs and kitchen team to deliver consistent, engaging, and theatrical cooking experiences.</p></li><li><p>
Conduct regular performance evaluations and provide coaching and development for team members.</p></li><li><p>
Maintain a culture of discipline, teamwork, and excellence within the kitchen.</p></li><li><p>
Support HR and Culinary leadership in recruitment and onboarding of chefs.</p></li></ul><p><b>
3. Quality Control &amp; Food Safety</b></p><ul><li><p>
Ensure all dishes meet brand presentation, taste, and portion standards.</p></li><li><p>
Work closely with the <b>Hygiene &amp; Food Safety Manager</b> to ensure full compliance with HACCP and local food safety regulations.</p></li><li><p>
Implement and monitor cleaning schedules, temperature checks, and proper food storage.</p></li></ul><p><b>
4. Menu Development &amp; Brand Compliance</b></p><ul><li><p>
Collaborate with <b>Benihana Corporate Chefs</b> and <b>Executive Chef</b> for menu planning, seasonal specials, and brand updates.</p></li><li><p>
Ensure all menu items, ingredients, and methods adhere strictly to Benihana brand specifications.</p></li><li><p>
Stay updated on Japanese culinary trends and recommend innovative ideas while maintaining brand authenticity.</p></li></ul><p><b>
5. Guest Experience &amp; Brand Representation</b></p><ul><li><p>
Deliver an engaging and interactive dining experience through live teppanyaki cooking and chef&ndash;guest interaction.</p></li><li><p>
Ensure guest satisfaction through quality, consistency, and memorable presentation.</p></li><li><p>
Handle guest feedback professionally and promptly, turning opportunities into positive outcomes.</p></li></ul><b><br>
Qualifications</b><ul><li><br>
Bachelor&rsquo;s Degree, or any related Culinary degree.</li><li>Minimum of 2 years of industry and culinary management experience.</li><li>Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.</li><li>Eye for detail to achieve operational excellence</li><li>Passion for leadership and teamwork</li><li>Excellent guest service skills</li></ul></div>

Head Chef – Benihana Teppanyaki

Red Lobster

<div>Overview:
<p>
Responsible for leading restaurant operations through a team of managers and crew; demonstrates leadership by living Red Lobster's principles, driving a culture of operational excellence with a focus on culinary, beverage, and service excellence and creating an over-the-top crew experience. Successful performance is measured through consistent delivery of balanced results from the perspective of guest, employee, process excellence, and financial goals. This ultimately leads to sustainable growth in sales and profits achieved through people, personal, business, and results leadership.</p><div><b>
Key Qualifications</b></div><br>
<div></div><ul><li>
Must be at least 21 years of age</li><li>
5+ years management experience in restaurant, hotel, retail, or general business required</li><li>
3+ years consistent achievement of highly distinguished business results as a Restaurant Manager preferred</li><li>
Demonstrated excellence in Service &amp; Culinary Manager positions required</li><li>
Proven leadership and performance record of success as a casual dining/full service Restaurant Manager required (external candidates)</li><li>
ServSafe, local and state regulatory certificates or the ability to obtain required</li><li>
Proficiency communicating (verbally and in writing) in English required</li><li>
Bachelor&rsquo;s degree preferred</li></ul><br>
<p></p>
Pay Range: USD $54,500.00 - USD $63,300.00 /Yr.</div>

General Manager

Kona Grill

<p>Lead the Culinary Experience at the Global Leader in Vibe Dining!<br/></p><p>Why Join Our Team?<br/></p><p>Industry-Leading Compensation Package<br/>Up to 25% of the base salary in performance-based bonuses<br/>$16K annually in monthly kicker bonuses<br/>Comprehensive Benefits Package<br/>Medical, Dental, and Vision Insurance<br/>Group Life and Disability Insurance<br/>Group Accident, Hospital Indemnity, and Critical Illness Insurance<br/>Traditional and Roth 401(k) Plan<br/>Exclusive Perks &amp; Growth Opportunities<br/>Employee Dining Discounts and/or Complimentary Onsite Meals<br/>Career Development &amp; Limitless Growth Opportunities<br/>If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations.<br/>Paid Time Off<br/>Employee Assistance Program (EAP)<br/>Commuter and Dependent Care Benefits<br/></p><p>What You&rsquo;ll Do<br/></p><p>As the Kitchen Manager at THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise.<br/></p><p>Key Responsibilities<br/></p><p>Culinary Leadership &amp; Execution<br/>Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation<br/>Execute all line positions when needed and support the kitchen team during peak hours<br/>Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials<br/>Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency<br/>Expedite orders efficiently while maintaining smooth kitchen workflow<br/>Team Leadership &amp; Development<br/>Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork<br/>Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching<br/>Create and oversee weekly employee schedules, ensuring optimal staffing levels<br/>Hold monthly kitchen meetings to address team goals, performance, and feedback<br/>Operational &amp; Financial Management<br/>Manage food costs, payroll, and inventory, ensuring profitability without compromising quality<br/>Work closely with the purchasing team to ensure the availability of top-quality ingredients<br/>Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines<br/>Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies<br/>Guest Engagement &amp; Brand Representation<br/>Act as a culinary ambassador for THE ONE GROUP, engaging with guests and VIPs to enhance the dining experience<br/>Collaborate with the Events &amp; Marketing team to create seasonal menu updates and special event offers<br/>Represent THE ONE GROUP in media appearances, community events, and restaurant promotions<br/></p><p>What We&rsquo;re Looking For<br/></p><p>5+ years of Executive Chef or high-level kitchen leadership experience in a high-volume, upscale dining environment<br/>Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting<br/>Expertise in kitchen operations, food cost management, and financial accountability<br/>Strong culinary creativity and menu development skills<br/>Exceptional leadership, problem-solving, and communication abilities<br/>Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary<br/>SERV Safe certification and comprehensive food safety knowledge<br/>Experience with restaurant POS and inventory systems<br/></p><p>Why THE ONE GROUP is Your Next Career Move<br/></p><p>This is more than a job&mdash;it&rsquo;s a career opportunity with limitless potential in an expanding global brand. If you&rsquo;re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!<br/></p><p>INDMANAGE<br/></p>

Kitchen Manager

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