Culinary Operations Leader - Multi-Club, Travel-Ready

Midtown Athletic Clubs; Chicago (IL); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Complimentary Midtown club membership

Associate discounts & professional dev

Medical, dental, vision insurance

401(k) with company match

Paid time off and parental leave

Flexible Spending Accounts

Life, AD&D, and disability insurance

Job summary

Midtown Athletic Clubs is seeking a Culinary Operations Manager to strengthen operations and deliver a consistent, exceptional member experience across eight clubs. This on-site role reports to the National Food & Beverage Director and partners with club leaders to translate strategy into practical standards, systems, and training that improve food quality, kitchen efficiency, and cost control.

You'll coach teams, support menu development, recipe standards, inventory management, and procurement.

Qualifications

• Culinary leadership with multi-unit experience and cost control focus.
• Experience translating strategy into practical kitchen standards.
• Strong financial understanding and ability to interpret P&L data.

Responsibilities

• Lead and coach across eight clubs to ensure consistent execution.
• Support menu development, recipe specs, and nutrition standards.
• Create systems and workflows for kitchen ops, inventory, and procurement.
• Standardize costing, portions, yields, and production to drive efficiency.
• Monitor financial performance and implement corrective actions.

Skills

Multi-unit culinary operations

Menu development

Financial acumen

Coaching / training

Leadership / team coaching

Nutrition standards

Education

Culinary degree or equivalent

Nutrition credential preferred

Job description

Midtown Athletic Clubs is seeking a Culinary Operations Manager to strengthen operations and deliver a consistent, exceptional member experience across eight clubs. This on-site role reports to the National Food & Beverage Director and partners with club leaders to translate strategy into practical standards, systems, and training that improve food quality, kitchen efficiency, and cost control.

You'll coach teams, support menu development, recipe standards, inventory management, and procurement.