Culinary Ops Manager – High-Volume Dining

Restaurant Associates; Seattle (WA); On-site; USD 80,000 - 82,000; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits

Job summary

Restaurant Associates in Seattle, WA is seeking a Back of House Manager to lead our premier corporate dining program. You will oversee BOH operations, ensure culinary excellence, and drive hospitality while managing a team of culinary and utility professionals.

Responsibilities include recruiting, training, mentoring, coaching, and developing staff, implementing HACCP guidelines, and maintaining inventory and costs. This full-time role supports a high-volume, fast-paced environment.

Qualifications

• Degree in Culinary Arts preferred or equivalent professional experience.
• 3+ years of progressive culinary/hospitality management in a high-volume setting.
• Experience in high-volume purchasing, food storage, inventory control, and sanitation.
• Proactive, organized leader with ability to manage multiple priorities.

Responsibilities

• Oversee all back-of-house operations for a premier corporate dining program.
• Ensure culinary execution, operational excellence, and hospitality while leading a team.
• Recruit, hire, train, mentor, coach, and develop team members.
• Adhere to HACCP guidelines for safe food production, storage, and facility maintenance.
• Provide leadership to culinary and utility teams, including hiring and coaching.
• Manage equipment repairs and maintenance; oversee inventory and food cost controls.

Skills

Supervisory

Leadership

Coaching

Communication

Computer skills

Food cost control

HACCP

Food safety

Education

Culinary Arts degree

Tools

None

Job description

Restaurant Associates in Seattle, WA is seeking a Back of House Manager to lead our premier corporate dining program. You will oversee BOH operations, ensure culinary excellence, and drive hospitality while managing a team of culinary and utility professionals.

Responsibilities include recruiting, training, mentoring, coaching, and developing staff, implementing HACCP guidelines, and maintaining inventory and costs. This full-time role supports a high-volume, fast-paced environment.