Culinary Operations Director

Uptown Alley; Midlothian (VA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

401k & Roth IRA

Paid time off

Flexible schedule

Parental leave

Health & vision insurance

Professional development

Incentive bonus

Job summary

Uptown Alley is seeking a Director of Culinary Operations to oversee culinary across locations, ensuring high-quality food, operational excellence, and guest satisfaction. The role drives profitability, menus, and team leadership in a dynamic, entertainment-focused environment.

Responsibilities include menu costing, inventory control, scheduling, health and safety compliance, and staff mentorship, while collaborating with management to deliver consistent dining experiences across all venues.

Qualifications

• Certifications in food safety and sanitation, e.g. ServSafe.
• 5-7 years in professional kitchens, leadership preferred.
• Apprenticeship or culinary training desired.
• Degree or diploma in culinary arts/management or related field.

Responsibilities

• Strategic and Financial Management: menu costing and pricing, monitor costs to maintain profitability.
• Inventory management and food cost control to optimize profitability.
• Oversee day-to-day kitchen operations, supervise staff, ensure cleanliness and organization.
• Ensure compliance with health and safety regulations in the kitchen.
• Lead menu innovation and seasonal promotions aligned with the entertainment concept.
• Develop menus that reflect the venue theme and diverse dietary needs.
• Train and mentor kitchen staff; create weekly schedules for kitchen and BOH.

Skills

Advanced culinary skills

Kitchen management

Menu costing

Financial analysis

Culinary trends

Tech proficiency

Education

ServSafe certification

Culinary degree/diploma

Culinary training program

Tools

CRM system

Microsoft Office

HRIS / Payroll systems

Job description

Uptown Alley is seeking a Director of Culinary Operations to oversee culinary across locations, ensuring high-quality food, operational excellence, and guest satisfaction. The role drives profitability, menus, and team leadership in a dynamic, entertainment-focused environment.

Responsibilities include menu costing, inventory control, scheduling, health and safety compliance, and staff mentorship, while collaborating with management to deliver consistent dining experiences across all venues.