Employee-Owned Culinary Ops Leader - High-Volume Events

M Culinary Concepts; Scottsdale (AZ); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Sweet benefits package

Job summary

M Culinary Concepts is seeking a Culinary Operations Manager to lead Back of House concession operations across WestWorld and Monterra venues. The role focuses on seamless event execution, food quality, and team leadership to ensure outstanding guest experiences.

You will manage staffing, supply chains, and safety compliance while partnering with culinary and operations teams to uphold high culinary standards during high-volume events.

Qualifications

• Experience in food and beverage operations or concession facilities management.
• Ability to forecast demand, manage inventory, and control costs.
• Strong leadership, communication, and teamwork in fast-paced environments.
• Advanced computer competency with POS systems and data platforms.

Responsibilities

• Oversee BOH concession operations across WestWorld and Monterra venues during events.
• Lead and supervise culinary concession teams, including staff assignments and pre-shift meetings.
• Plan and manage concession operations based on event schedules, labor plans, and forecasted demand.
• Ensure concession stands are stocked, operational, and event-ready before opening.
• Maintain food quality, presentation, ticket times, and service standards.
• Manage inventory processes including ordering, receiving, storage, rotation (FIFO), and waste reduction.

Skills

Food & beverage management

Concession management

Inventory forecasting

Financial acumen

Staff supervision

Communication skills

Team leadership

High-volume environments

Operational planning

Tools

POS systems

Excel

Job description

M Culinary Concepts is seeking a Culinary Operations Manager to lead Back of House concession operations across WestWorld and Monterra venues. The role focuses on seamless event execution, food quality, and team leadership to ensure outstanding guest experiences.

You will manage staffing, supply chains, and safety compliance while partnering with culinary and operations teams to uphold high culinary standards during high-volume events.