Culinary Operations Manager

Advanced-Hospitality; Boston (MA); On-site; USD 80,000 - 120,000; Full time

Benefits offered by this job

Dental insurance

Health insurance

Paid time off

Vision insurance

Job summary

Advanced-Hospitality is seeking a Culinary Operations Manager to lead and standardize all culinary activities across locations. This role combines hands-on kitchen leadership with strategic menu development, recipe testing, and event execution to uphold Italian American cuisine and hospitality.

You will manage build sheets, production schedules, and cost controls while traveling to support openings and off-site activations nationwide. Strong leadership and culinary passion are essential.

Qualifications

• 3+ years leading in a full-service restaurant environment.
• Strong ability to develop and test recipes and menus.
• Proven kitchen systems management and operations documentation.
• Excellent attention to food cost, inventory, and labor efficiency.

Responsibilities

• Oversee culinary operations across multiple locations, ensuring brand standards.
• Develop, test, and implement core menus, seasonal features, and events.
• Standardize build sheets, prep lists, and kitchen systems.
• Lead audits for food quality, cleanliness, and safety.
• Collaborate with FOH to ensure guest satisfaction and service excellence.
• Travel to support off-site events and new store openings.

Education

ServeSafe Certified

Allergy & Choke Training Certified

Job description

Job description:

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.

As The Operations Manager You Will...

• Embody the company's core values, culture and 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, and special events.
• Develop, maintain, and update build sheets, prep lists, and kitchen systems to standardize operations.
• Conduct regular kitchen visits and audits to maintain food quality, cleanliness, and safety standards.

Operational Oversight

• Create and maintain comprehensive build sheets for every menu item, detailing portion sizes, plating instructions and allergen information
• Develop and oversee prep lists, production schedules, batch recipes and 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 manage prep 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 company's reputation for outstanding Italian American cuisine and service.

Operational Oversight & Event Execution

• Oversee food production systems, inventory management and BOH labor scheduling across 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.
• Conduct Back of House orientation for the culinary employees..
• 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, including placing and receiving orders, coordinating staff for prep and production.

JOB REQUIREMENTS:

Technical

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

Language

• English
• Basic Spanish, Portuguese, French-Creole (preferred but not required)

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 events of all guest counts.

Certifications

• ServeSafe Certified
• 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 home base 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 10 hrs per 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 corporate appropriate 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.

tion, active listening.

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person