Culinary Manager: Lead Kitchen Ops & Profit Growth

Fm-Restaurants-Hq-LLC; Fairfield (CA); On-site; USD 74,000 - 80,000; Full time

Job summary

Xperience Restaurant Group (XRG) is seeking a Culinary Manager to oversee the back-of-house operation, manage food and labor costs, and uphold quality and safety standards across the kitchen. You will lead a team, manage budgets, and partner with leadership to drive guest satisfaction.

The role offers comprehensive benefits, opportunities for growth, and a strong commitment to development and safety.

Qualifications

• Must have High School Diploma or equivalent.
• Bachelor’s Degree in Culinary Arts preferred.
• Proof of eligibility to work in the United States.
• 21+ years of age and valid driver’s license.

Responsibilities

• Perform daily line checks and safety walk-throughs.
• Manage food budget and cost controls for food and labor.
• Review suppliers and price points monthly.
• Monitor inventory controls and food waste.
• Collaborate with Corporate Chef on menu development.
• Ensure kitchen runs smoothly and remains stocked.

Skills

Guest relations

Budgeting

Food cost control

Communication

Safety compliance

Team leadership

POS systems

Back-office reporting

Education

High School Diploma or equivalent

Bachelor’s Degree in Culinary Arts preferred

Proof of eligibility to work in the United States

21+ years of age

Valid Driver’s License

Tools

OpenTable

MS Office

Outlook

POS systems

Back-office reporting systems

Job description

Xperience Restaurant Group (XRG) is seeking a Culinary Manager to oversee the back-of-house operation, manage food and labor costs, and uphold quality and safety standards across the kitchen. You will lead a team, manage budgets, and partner with leadership to drive guest satisfaction.

The role offers comprehensive benefits, opportunities for growth, and a strong commitment to development and safety.