restaurant culinary manager

Coury Hospitality

Position Summary
<br><br>
The Chef de Cuisine is responsible for overseeing the daily culinary operations of one or more restaurant outlets at The National. This leader ensures exceptional food quality, presentation, and consistency while managing kitchen staff, maintaining inventory and food costs, and enforcing culinary standards that align with the luxury and brand expectations of Hotel Cleveland and Coury Hospitality.
<br><br>
Essential Responsibilities
<br><ul>
<li>Direct and manage all aspects of kitchen operations for assigned outlets, ensuring high standards of food preparation, service, safety, and sanitation.</li>
<li>Develop menus in collaboration with the Executive Chef that are innovative, seasonal, and cost-effective, ensuring alignment with the restaurant’s identity and guest expectations.</li>
<li>Train, mentor, and supervise all kitchen staff including sous chefs, line cooks, prep cooks, and dishwashers.</li>
<li>Monitor food quality and consistency, conducting regular tastings and line checks to ensure excellence.</li>
<li>Maintain proper staffing levels by recruiting, scheduling, and evaluating team performance</li>
<li>Control food cost through waste reduction, portion control, and effective inventory management.</li>
<li>Maintain a clean and safe kitchen that adheres to all health department regulations and company policies.</li>
<li>Collaborate with front-of-house leaders to ensure seamless service and guest satisfaction.</li>
<li>Participate in budgeting and forecasting; track kitchen financial performance and implement corrective actions as needed.</li>
</ul>
Requirements
<br><ul>
<li>Minimum 5 years of progressive culinary experience, with at least 2 years in a leadership role in a high-end restaurant or luxury hotel</li>
<li>Culinary degree or formal training from an accredited culinary school preferred.</li>
<li>Valid ServSafe Food Manager Certification or ability to obtain upon hire.</li>
</ul>
Knowledge, Skills & Abilities
<br><ul>
<li>Strong leadership and team-building skills with the ability to motivate and develop culinary talent.</li>
<li>Exceptional knowledge of culinary techniques, kitchen equipment, and food production methods.</li>
<li>Proven ability to manage food and labor costs while delivering outstanding food quality.</li>
<li>Excellent communication, organization, and time-management skills.</li>
<li>Passion for innovation, quality, and guest satisfaction.</li>
<li>Ability to remain calm and make sound decisions in a fast-paced, high-pressure environment.</li>
</ul>
Physical Demands
<br><ul>
<li>Ability to stand, walk, bend, and lift for extended periods.</li>
<li>Must be able to lift and carry up to 50 lbs.</li>
<li>Exposure to heat, cold, and sharp kitchen equipment.</li>
</ul>


Chef De Cuisine - Hotel Cleveland Autograph Collection

Noir KSA

<p><b>&lt;&lt;&lt; ONLY CANDIDATES WITH PREVIOUS EXPERIENCE IN SAME POSITION WILL BE ACCEPTED. MAKE SURE TO HAVE A PHOTO OF YOU IN YOUR CV WHEN APPLYING FOR THIS ROLE &gt;&gt;&gt;</b></p><p>Position: <b>Restaurant Manager (Fine dining Experienced)</b></p><p>Starting Salary: <b>SAR 9,000 to 10,000 (Full package / Live out)</b></p><p><b>Job Role:</b> The Restaurant Manager is the operational and hospitality lead of our GCC restaurant, responsible for delivering an exceptional guest experience across every touchpoint &mdash; from arrival to departure. This role bridges the front-of-house and kitchen teams, driving service excellence, team performance, financial results, and brand standards across a sophisticated multi-cuisine dining environment. The Restaurant Manager is the face of the brand on the floor, upholding the values of warmth, professionalism, and cultural sensitivity that define hospitality in the Gulf region.</p><p><b>Key Responsibilities</b>:</p><ul><li><b>Guest Experience &amp; Service Excellence: </b>Champion an unwavering standard of hospitality across all front-of-house operations; personally oversee the guest journey from reservation through to departure, resolving complaints swiftly, anticipating needs proactively, and ensuring every guest leaves with a lasting positive impression of the brand.</li><li><b>Front-of-House Operations Management: </b>Direct and coordinate all daily FOH activities including reservations, seating management, service flow, table turnover, and event setups; ensure the dining room, bar area, and guest-facing spaces consistently reflect the brand's premium aesthetic and cleanliness standards.</li><li><b>Team Leadership &amp; Staff Development: </b>Recruit, onboard, schedule, and manage a diverse front-of-house team; conduct regular briefings, performance reviews, and service training sessions to build a motivated, knowledgeable brigade that can articulate the multi-cuisine menu with confidence and cultural sensitivity.</li><li><b>Financial Performance &amp; Revenue Management: </b>Monitor daily covers, revenue, and average spend per head; collaborate with the Head Chef and senior leadership on upselling strategies, menu pricing, and promotional initiatives to maximise profitability while maintaining the brand's premium positioning across GCC markets.</li><li><b>Kitchen &amp; FOH Collaboration: </b>Serve as the primary liaison between the front-of-house team and the culinary brigade; communicate service pacing, special guest requirements, dietary needs, and VIP arrangements clearly to the kitchen, ensuring seamless coordination throughout every service.</li><li><b>Compliance, Licensing &amp; Brand Standards: </b>Ensure full compliance with GCC municipal regulations, local licensing requirements, and corporate brand standards, including dress codes, grooming policies, and service protocols; manage health and safety obligations for all front-of-house areas and staff.</li><li><b>Events, VIP &amp; Community Engagement: </b>Plan and oversee in-restaurant events, private dining experiences, festive promotions (Ramadan, Eid, National Days), and corporate bookings; build and maintain relationships with regular guests, VIP clientele, and local community stakeholders to strengthen brand loyalty across the GCC.</li></ul><p><b>Qualifications &amp; Requirements</b></p><ul><li><b>Educational &amp; Professional Credentials: </b>A bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred; professional certifications in food &amp; beverage management, or service excellence are a distinct advantage, along with a valid food-safety certification compliant with GCC municipal requirements.</li><li><b>Professional Experience: </b>A minimum of 7 years of progressive experience in upscale restaurant or hotel food &amp; beverage operations, including at least 3 years in a Restaurant Manager, Assistant Manager, or senior FOH supervisory role within a fine-dining or premium multi-cuisine environment; demonstrable experience managing high-volume service in a GCC or Middle Eastern hospitality context is strongly preferred.</li><li><b>Leadership, Communication &amp; Cultural Intelligence: </b>Proven ability to inspire, manage, and develop a diverse, multicultural front-of-house team of 15 or more; exceptional interpersonal and communication skills in English (Arabic or additional languages are a significant advantage); a deep appreciation of GCC cultural norms, guest etiquette expectations, Islamic hospitality values, and the nuances of delivering premium service to an internationally diverse clientele across Gulf markets.</li></ul><p>Pay: QAR9,000.00 - QAR10,000.00 per month</p><p>Application Question(s):</p><ul><li>ANSWERS FOR THE BELOW PRE-SCREENING QUESTIONS ARE REQUIRED.</li><li>Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Continue with your applications if &quot;Yes&quot;</li><li>In which city and country are you currently located?</li><li>Which country passport do you have? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If selected for this role, after how many days before you can join our company?</li><li>How many years of experience do you have as a Restaurant Manager?</li></ul><p>Work Location: In person</p>

Restaurant Manager (Fine dining Experienced)

Tandem Hospitality Group

<div><p><b>Join us for an exciting new hotel opening in early summer: Hotel Longmont in Longmont, Colorado! This is a unique opportunity to be part of the pre-opening team, build the operational foundation, and play a key role in bringing the guest experience to life.</b></p>
<p><b>Hotel Longmont is a boutique lifestyle hotel currently under development in downtown Longmont, Colorado, designed to serve both business and leisure travelers with a modern, locally inspired experience.</b></p>
<p><b>The property will feature 84 guest rooms and suites, complemented by a rooftop bar and restaurant, as well as approximately 2,600 square feet of flexible meeting and event space&mdash;positioning it as a key hospitality anchor in the city&rsquo;s growing downtown district.</b></p>
<p>www.hotellongmont.com</p><br>
<p></p>
<p>Chef de Cuisine - Hotel Longmont</p>
<p>Located: Longmont, CO 80501<br>
Full-Time, Exempt<br>
Reports To: Food &amp; Beverage Director and General Manager<br>
Salary: $65,000-68,000 annual + Bonus Eligibility</p>
<p><b>JOB DESCRIPTION</b></p>
<p>The Chef de Cuisine is to direct food ordering, preparation, production, and control for all food outlets and banquet facilities of the hotel.</p><br>
<p></p>
<p><b>JOB REQUIREMENTS</b></p>
<ul><li>Responsible for enhancing the food product that is presented to guests</li>
<li>Make changes that respond to the marketplace and to guests&rsquo; needs, both present and anticipated</li>
<li>Recommend changes to the food product</li>
<li>Use market research to develop new products</li>
<li>Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards</li>
<li>Work in support of team goals and measures effectiveness through the Food &amp; Beverage profit and service performance of the hotel</li>
<li>Responsible for the selection, training, and development of the personnel within the department</li>
<li>Able to exercise hire and fire discretion within the hotel's policies</li>
<li>Oversee divisional matters as they relate to federal, state and local employment and civil rights laws</li>
<li>Control the elements that determine profit and loss</li>
<li>Responsible for all major operating expenses</li>
<li>Set margins and manage the business against projections</li>
<li>Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking</li>
<li>Professionally represent the hotel in community and industry organizations and events</li>
<li>Participate as a team player and provide constructive feedback to all departments</li>
</ul>
<p><b>JOB QUALIFICATIONS</b></p>
<ul><li>3 - 5 years&rsquo; experience as an Executive Sous Chef or Similar</li>
<li>Management experience required</li>
<li>Graduate of an accredited Culinary School program preferred</li>
<li>Must have experience at properties of similar size and quality</li>
<li>Proficiency in Microsoft applications is required</li>
<li>Verifiable record improving measurable metrics relation to the Food Department and guest satisfaction</li></ul></div>

Chef de Cuisine - Hotel Longmont

Agthia

<div>
 <strong>
  Professional Summary
  <br/>
  <br/>
 </strong>
 We are seeking an accomplished
 <strong>
  Head Chef
 </strong>
 with deep expertise in
 <strong>
  Modern Chinese cuisine
 </strong>
 , specializing in refined, elevated Chinese dishes inspired by leading luxury culinary concepts such as Philippe Chow, Mr. Chow, Hakkasan, Hutong, and other contemporary Chinese fine dining brands.
 <br/>
 <br/>
 The ideal candidate is a master of traditional Chinese culinary techniques with the ability to reinterpret them into modern, premium dining experiences. This role requires exceptional creativity, precision, and consistency to deliver sophisticated dishes with bold, balanced flavors and world-class presentation standards.
 <br/>
 <br/>
 The Head Chef will be responsible for menu innovation, operational excellence, and maintaining the highest culinary standards aligned with a premium Chinese dining brand identity.
 <br/>
 <br/>
 <strong>
  Key Responsibilities
  <br/>
  <br/>
 </strong>
 <strong>
  Culinary Leadership
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Lead and manage the full kitchen brigade with strong discipline and structure
  </li>
  <li>
   Ensure consistent execution of all menu items at premium fine dining standards
  </li>
  <li>
   Train, mentor, and develop culinary team members to enhance performance and skills
  </li>
  <li>
   Maintain a strong culture of excellence, hygiene, and kitchen efficiency
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Menu Development &amp; Innovation
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Design and develop modern Chinese menus aligned with luxury dining concepts
  </li>
  <li>
   Create signature dishes that reflect innovation while respecting traditional Chinese roots
  </li>
  <li>
   Continuously refine presentation, flavor balance, and plating aesthetics
  </li>
  <li>
   Collaborate with culinary leadership on seasonal and promotional menus
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Operational Excellence
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Ensure strict adherence to HACCP, food safety, and hygiene standards
  </li>
  <li>
   Manage kitchen workflow, station organization, and operational efficiency
  </li>
  <li>
   Control food costing, portioning, and waste reduction strategies
  </li>
  <li>
   Oversee inventory, supplier selection, and premium ingredient sourcing
  </li>
 </ul>
</div>


Head Chef – Modern Chinese Cuisine (Premium Dining)

<div><h2 class="jobSectionHeader"><b>Professional Summary</b></h2><div>
We are seeking an accomplished <b>Head Chef</b> with deep expertise in <b>Modern Chinese cuisine</b>, specializing in refined, elevated Chinese dishes inspired by leading luxury culinary concepts such as Philippe Chow, Mr. Chow, Hakkasan, Hutong, and other contemporary Chinese fine dining brands.</div><div>
The ideal candidate is a master of traditional Chinese culinary techniques with the ability to reinterpret them into modern, premium dining experiences. This role requires exceptional creativity, precision, and consistency to deliver sophisticated dishes with bold, balanced flavors and world-class presentation standards.</div><div>
The Head Chef will be responsible for menu innovation, operational excellence, and maintaining the highest culinary standards aligned with a premium Chinese dining brand identity.</div><h2 class="jobSectionHeader"><b>
Key Responsibilities</b></h2><h3 class="jobSectionHeader"><b>
Culinary Leadership</b></h3><ul><li>
Lead and manage the full kitchen brigade with strong discipline and structure</li><li>
Ensure consistent execution of all menu items at premium fine dining standards</li><li>
Train, mentor, and develop culinary team members to enhance performance and skills</li><li>
Maintain a strong culture of excellence, hygiene, and kitchen efficiency</li></ul><h3 class="jobSectionHeader"><b>
Menu Development &amp; Innovation</b></h3><ul><li>
Design and develop modern Chinese menus aligned with luxury dining concepts</li><li>
Create signature dishes that reflect innovation while respecting traditional Chinese roots</li><li>
Continuously refine presentation, flavor balance, and plating aesthetics</li><li>
Collaborate with culinary leadership on seasonal and promotional menus</li></ul><h3 class="jobSectionHeader"><b>
Operational Excellence</b></h3><ul><li>
Ensure strict adherence to HACCP, food safety, and hygiene standards</li><li>
Manage kitchen workflow, station organization, and operational efficiency</li><li>
Control food costing, portioning, and waste reduction strategies</li><li>
Oversee inventory, supplier selection, and premium ingredient sourcing</li></ul></div>

Culinary Dropout

<div><p><b>Compensation Range</b></p><div>
$16.27 / hour + tips</div><p><b><br>
Overview:</b></p><div></div><div><b>
Hiring &ndash; Back Server</b></div><div>
$15.79 / hour plus tips</div><div></div><div><br>
Please walk-in to interview with a manager on Monday to Thursday from 1:30pm to 3:30pm</div><div></div><div><b><br>
Why Culinary Dropout?</b></div><ul><li>
Killer earning potential</li><li>
Benefits available when you work 25 hours per week &ndash; including medical, dental, &amp; vision</li><li>
35% dining discounts at all Fox Restaurant Concepts</li><li>
Additional discounts at The Cheesecake Factory and North Italia</li><li>
Flexible schedules</li><li>
Tuition reimbursement</li><li>
Opportunity for growth within our family of brand</li></ul><div><b>
Who we are:</b></div><div>
Culinary Dropout is part of Fox Restaurant Concepts, an ever evolving and growing line of innovative brands founded in 1998. As Dropouts, we have a passion for working hard, having fun, and being damn good at our job. The atmosphere at Culinary Dropout breeds show-stopping food, phenomenal cocktails, and genuine hospitality every single time. If you love working in a high-energy, entertaining atmosphere that always keeps you on your toes, we have a spot for you here. We&rsquo;re hiring immediately!</div><div></div><div><b><br>
What you&rsquo;ll do:</b></div><ul><li>
Prior experience in a restaurant is great, but the ability to work as a team and a dynamic personality is even better.</li><li>
You have excellent communication skills, can stand for long periods of time, and are able to lift up to 25 pounds.</li><li>
Provide great hospitality by going above and beyond for every guest</li><li>
Clear and clean tables after guests leave. This includes dishware, tabletops, chairs, booths, and the floor. Reset the table quickly for the next guest.</li><li>
Perform calmly and effectively in a high-volume environment</li><li>
Respond to on-the-fly requests with ease and poise</li><li>
Communicate with the guests, servers, hosts, and managers to ensure great customer service</li><li>
Availability to work weekends and some holidays</li><li>
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant</li><li>Applications are accepted on an ongoing basis.</li></ul><div></div><div><b><br>
Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity Employer. Proof of eligibility to work in the United States is required.</b></div><div></div><div><i><br>
To notify of a non-compliant job posting, please send a notice to HRCommunications@foxrc.com</i></div></div><p></p>

Back Server

The Library Restaurant & Pub

<p><b>Kitchen Manager &ndash; Full Time</b></p><p><b>The Library Restaurant &amp; Pub | Indianapolis, IN</b></p><p><b>About Us</b><br/>The Library Restaurant &amp; Pub is a locally owned, upscale-casual restaurant on the southwest side of Indianapolis. We&rsquo;re known for our scratch-made menu, warm hospitality, and inviting atmosphere that blends fine food, art, and character. For years, we&rsquo;ve been a local favorite for guests seeking an exceptional dining experience with genuine personality.</p><p>Our team is passionate, professional, and dedicated to excellence. As we continue to grow, we&rsquo;re looking for a hands-on <b>Kitchen Manager</b> to help lead our kitchen and uphold the high standards our guests expect.</p><p><b>Position Summary</b><br/>As Kitchen Manager, you&rsquo;ll oversee daily back-of-house operations in our scratch kitchen&mdash;ensuring every dish meets our standards for quality, consistency, and presentation. You&rsquo;ll lead, train, and motivate a talented culinary team while maintaining an organized, efficient, and cost-effective kitchen environment.</p><p>Reporting to the Head Chef, you&rsquo;ll work closely with leadership to maintain seamless operations, top-tier food quality, and an outstanding guest experience.</p><p><b>Key Responsibilities</b></p><ul><li>Oversee all kitchen operations including prep, cooking, and plating</li><li>Ensure all food is prepared to recipe and presentation standards</li><li>Maintain strict food safety, sanitation, and cleanliness protocols</li><li>Monitor and control food costs, inventory, and waste</li><li>Hire, train, schedule, and develop back-of-house staff</li><li>Create a positive, team-oriented, and high-energy kitchen culture</li><li>Conduct inventory counts and manage supply orders</li><li>Oversee maintenance and upkeep of kitchen equipment</li><li>Collaborate on menu development and seasonal updates</li><li>Complete required reports and maintain accurate records</li></ul><p><b>Qualifications</b></p><ul><li>2+ years of kitchen management experience in a full-service, high-volume restaurant</li><li>Strong leadership, communication, and organizational skills</li><li>Proven ability to train, motivate, and inspire a team</li><li>Solid understanding of food safety, cost control, and kitchen operations</li><li>Basic computer proficiency and familiarity with restaurant systems</li><li>Culinary degree or formal training preferred but not required</li><li>Positive attitude, strong work ethic, and passion for great food</li></ul><p><b>What We Offer</b></p><ul><li>Competitive salary</li><li>Supportive leadership and professional work environment</li><li>Employee dining discounts</li></ul><p><b>Schedule:</b> Full-time, average 50 hours per week<br/><b>Location:</b> 2610 S Lynhurst Dr, Indianapolis, IN 46241</p><p>If you&rsquo;re an experienced kitchen leader who thrives in a fast-paced, team-driven environment and takes pride in delivering consistently excellent food, we&rsquo;d love to meet you. <b>Apply today and become part of The Library&rsquo;s story.</b></p><p>Job Type: Full-time</p><p>Pay: From $20.00 per hour</p><p>Benefits:</p><ul><li>Employee discount</li><li>Paid time off</li></ul><p>Work Location: In person</p>

Kitchen Manager

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10000 restaurant culinary manager jobs Near Me

Chef De Cuisine - Hotel Cleveland Autograph Collection

Restaurant Manager (Fine dining Experienced)

Chef de Cuisine - Hotel Longmont

Head Chef – Modern Chinese Cuisine (Premium Dining)

Head Chef – Modern Chinese Cuisine (Premium Dining)

Back Server

Kitchen Manager