Culinary Operations Manager

Advanced Hospitality; Boston (MA); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Employee discounts

Health benefits

Training opportunities

Job summary

Advanced Hospitality is seeking a Culinary Operations Manager in Boston. This hands-on role entails overseeing all culinary operations across multiple locations, ensuring excellence and brand standards.

The ideal candidate will have at least 3 years of leadership experience in a full-service restaurant and will be detail-oriented and passionate about Italian American cuisine. They will ensure consistency and innovation across all culinary operations while supporting events and guest experiences.

Qualifications

• Minimum 3 years in a leadership role in a full-service restaurant.
• Proficient in recipe development and operational documentation.
• Strong financial acumen for food cost control and inventory management.

Responsibilities

• Oversee culinary operations across multiple locations.
• Ensure execution of recipes and quality standards.
• Plan and organize kitchen operations for events.

Skills

Culinary excellence

Operational consistency

Team development

Event preparation

Detail-oriented

Communication skills

Education

ServeSafe Certification

Culinary degree (preferred)

Tools

Microsoft Office

Brink POS (preferred)

Job description

Role Overview

The Role: The Culinary Operations Manager oversees all culinary operations, ensuring operational consistency, culinary excellence, and brand standards are maintained at every location. This hands‑on leadership role involves kitchen systems management and innovation, culinary training development, new location openings, event preparation, and team development both locally and at off‑site events across the country. The ideal candidate thrives in dynamic environments, is detail‑oriented, and passionate about Italian American cuisine and hospitality.

Core Responsibilities

• Embody the company's core values,cultureand brand.
• Be an Expert on the company's historical evolution.

Culinary Leadership & Standards

• Oversee culinary operations across multiple restaurant locations.
• Ensure consistent execution of recipes, plating, and presentation.
• Create, test, and implement new recipes for core menus, seasonal features, andspecial events.
• Develop,maintain, and updatebuild sheets, prep lists, and kitchen systemsto standardize operations.
• Conduct regular kitchen visits and audits tomaintainfood quality, cleanliness, and safety standards.

Operational Oversight

• Create andmaintaincomprehensive build sheets for every menu item, detailingportionsizes, platinginstructionsand allergen information
• Develop and oversee prep lists, production schedules, batchrecipesand par level guides for all Back of House operations.
• Lead regular documentation audits to ensure systems are properly followed and up to date.
• Monitor and manageprep lists, cleaning lists,food cost, labor, inventory, and operational efficiencies.
• Partner with purchasing to source and manage ingredients, equipment, and vendor relationships.
• Travel as needed to support off‑site events and ensure operational execution aligns with company standards.

Guest Experience

• Partner with the Front of House Leadership to ensure seamless food service and guest satisfaction.
• Uphold and enhance the reputation for outstandingItalian Americancuisine and service.

Operational Oversight & Event Execution

• Oversee food production systems, inventorymanagementand BOHlabor schedulingacross all units
• Travel as needed to support new store openings, special events and culinary activations.
• Participate in new store openings with a focus on training culture, core values, history, and brand language.
• ConductBack of Houseorientationforculinaryemployees..
• Provide strategic support to restaurant management by offering shift coverage when needed.
• Plan and organize kitchen operations for on‑site and off‑site events, including festivals, pop‑ups, brand activations, and private events both locally and nationally,includingplacing and receiving orders, coordinating staff for prep and production.

Job Requirements

Technical

• Strong Computer Skills (Microsoft Office, Brink POS preferred)
• Ability to calculate theoreticalfoodcosts.
• Ability to forecast revenue,purchasing, and labor.

Language

• English
• Basic Spanish, Portuguese, French-Creole(preferred but notrequired)

Experience

• A minimum of 3 years as a successful leader in a full-service restaurant.
• Extensive experience in recipe development, build sheet creation, and BOH operational documentation.
• Experience planning and executing food festivals and marketing eventsofall guest counts.

Certifications

• ServeSafeCertified
• Basic Allergy and Choke Training Certified

Travel

• This is a highly mobile role. You are expected to be circulating throughout all open restaurants outside of your homebase a minimum of 80% of your scheduled work week.
• You must have a reliable form of transportation.

Work Environment

• This position is a corporate, project-focused, hands‑on restaurant operations role.
• Anticipated Schedule: Tuesday-Saturday 10hrsper day (Available 7 days a week for full hours of business).
• Your schedule around restaurant openings will adjust to include weekends based on the opening training schedule 2 weeks prior to an opening and 2 weeks after an opening.
• As with all restaurant operations roles, this is subject to change based on the needs of the company.
• Must be able to work on your feet for up to 10 hours at a time and can lift up to 50lbs.
• Must be able to travel to all locations, based on the needs of the company.

Role Competencies

Detail Oriented

• Working attentively, thoroughly, and responsibly.

Functional Expertise and Usage

• All corporateappropriate systems, finance, and HR management.

Organizational awareness

• Possessing and utilizing knowledge about the organization's systems, culture, and procedures to spot potential issues and opportunities.

Oral communication

• Effectively formulating and communicating ideas and information.
• Ability to eloquently communicate to groups of all sizes.

Financial Awareness

• Strong financial acumen for food cost control, inventory management, and labor efficiency
• Actively optimizing costs and investments when making financial decisions

Integrity

• Upholding generally accepted social and ethical standards in job‑related activities and behaviors.