Culinary Manager

DeVita & Hancock Hospitality; Wilmington (DE); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Quarterly bonus

Job summary

DeVita & Hancock Hospitality in Wilmington, DE seeks a hands-on Culinary Manager to lead a busy, high-volume kitchen and support front-of-house leadership. You will build schedules, manage inventory, and drive cost controls to deliver exceptional dining experiences.

This full-time role offers $75,000–$85,000 base plus quarterly bonus and strong benefits, with growth opportunities in a hospitality-driven culture.

Qualifications

• Experience leading in high-volume restaurant kitchens.
• Ability to manage kitchen schedules, inventory, and costs.
• Strong leadership, communication, and team development skills.
• Flexibility to work nights, weekends and holidays.
• Solid knowledge of food safety and sanitation standards.

Responsibilities

• Oversee daily kitchen operations and ensure smooth execution during every shift.
• Build and manage kitchen schedules based on business needs.
• Handle ordering, receiving, inventory, and product controls.
• Manage food cost, labor cost, and kitchen budgets.
• Maintain equipment and ensure the kitchen is operating efficiently.
• Uphold recipe consistency, presentation standards, and food quality.
• Ensure compliance with food safety, sanitation, and operational procedures.
• Recruit, train, coach, and develop back-of-house team members.
• Create a culture of accountability, urgency, professionalism, and teamwork.
• Step into front-of-house management shifts as part of the leadership team.
• Help direct service flow during busy periods.
• Support service standards and guest satisfaction.
• Maintain strong communication between front and back of house.
• Partner with the leadership team to ensure smooth overall operations.

Skills

Kitchen leadership

High-volume ops

Team development

Scheduling

Communication

Food cost controls

Job description

Wilmington, DE
Full-Time | $75,000–$85,000 base + quarterly bonus

Exciting Culinary Leadership Opportunity

We are seeking a hands‑on Culinary Manager for a high‑volume restaurant in Wilmington, DE. This role is ideal for a strong kitchen leader who thrives in fast‑paced operations, knows how to build and develop teams, and takes pride in delivering excellent food quality and execution. Offering $75,000–$85,000 base plus quarterly bonus, strong benefits, and growth opportunity, this is an exciting chance to join a dynamic hospitality‑driven environment.

This role offers the chance to be part of a vibrant, hospitality‑driven concept known for its lively atmosphere, scratch‑made food, strong culture, and commitment to delivering an exceptional guest experience.

The Role

The Culinary Manager will oversee all back‑of‑house operations while also acting as a key member of the overall management team by supporting front‑of‑house leadership during scheduled management shifts.

This is a highly visible leadership role for someone who can balance kitchen execution, team development, cost controls, and daily operations while helping create a seamless experience for both guests and staff.

What You'll Be Responsible For

Back of House Leadership

• Oversee daily kitchen operations and ensure smooth execution during every shift
• Build and manage kitchen schedules based on business needs
• Handle ordering, receiving, inventory, and product controls
• Manage food cost, labor cost, and kitchen budgets
• Maintain equipment and ensure the kitchen is operating efficiently
• Uphold recipe consistency, presentation standards, and food quality
• Ensure compliance with food safety, sanitation, and operational procedures
• Recruit, train, coach, and develop back‑of‑house team members
• Create a culture of accountability, urgency, professionalism, and teamwork

Front of House Support

• Step into front‑of‑house management shifts as part of the leadership team
• Help direct service flow during busy periods
• Support service standards and guest satisfaction
• Maintain strong communication between front and back of house
• Partner with the leadership team to ensure smooth overall operations

What Were Looking For

• Previous experience in a Culinary Manager, Kitchen Manager, Executive Sous Chef, or similar leadership role
• Strong background in high‑volume restaurant operations
• Experience with scheduling, ordering, inventory, labor management, and food cost controls
• Proven ability to lead, coach, and develop teams in a fast‑paced environment
• Strong communication and organizational skills
• Solid knowledge of food safety and sanitation standards
• Professional, dependable, and results‑driven mindset
• Open availability, including nights, weekends, and holidays

The Ideal Candidate

• Leads from the front and stays actively involved in the day‑to‑day operation
• Brings strong kitchen leadership with a team‑first mentality
• Knows how to hold standards while keeping morale high
• Is comfortable working across both BOH and FOH leadership responsibilities
• Takes ownership, solves problems quickly, and thrives in a fast‑moving environment
• Wants to grow with a strong restaurant team and make an immediate impact

Why This Role Stands Out

This is more than just a kitchen leadership job — it is an opportunity to join a busy, team‑oriented restaurant where strong leaders are valued, growth is encouraged, and great hospitality starts with great people.