Culinary Operations Manager

Benefits:

• Bonus based on performance


• Competitive salary


• Employee discounts


• Flexible schedule


• Training & development

Job Title: Culinary Operations Manager
Location: Oak Barrel Public House – Milwaukee, WI
Job Type: Full-Time I Salaried

ABOUT US

Cream City Concepts is Milwaukee’s premier hospitality group, known for creating engaging entertainment spaces, serving excellent food and drinks, and offering cozy Airbnb accommodations. Our portfolio includes popular destinations like Who's on Third, Who’s on Layton, Oak Barrel Public House, Cream City Concepts Catering, and Third Street Properties. As we continue to grow, we are looking for experienced leaders who are passionate about hospitality and ready to take the next step with a company that values excellence, teamwork, and innovation.

ABOUT THE ROLE

A Culinary Operations Manager is responsible for overseeing all kitchen operations for Oak Barrel and Food Truck, ensuring the efficient and smooth functioning of the culinary department in the restaurant and food truck operations. The primary focus is to maintain high-quality standards, manage a team of kitchen staff, and collaborate with other departments to deliver exceptional culinary experiences to guests. 

This is a hands-on role that requires the Culinary Operations Manager to be present in the kitchen, working shifts and leading the line during peak times, as well as scheduled shifts in order to control labor costs and maintain consistency.

The right candidate is highly organized and motivated to oversee and grow our on and off-site food service operations, including catering and food truck events. This role is responsible for executing high-quality food experiences, managing logistics, creating SOPs, building and maintaining morale and leading team performance across multiple service channels. 

Typical responsibilities: 

• Supervise, train, and motivate kitchen staff, including chefs, cooks, and assistants. 


• Schedule and organize shifts to ensure adequate coverage and optimal productivity. 


• Promote effective communication and teamwork among kitchen staff and other departments. 


• Collaborate with the executive chef or head chef to develop and update menus based on customer preferences, seasonal availability, and cost considerations. 


• Ensure adherence to standardized recipes, portion sizes, and food preparation techniques to maintain consistent food quality. 


• Monitor food inventory levels, place orders, and manage food costs to maximize profitability. 


• Conduct regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards. 


• Oversee food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service. 


• Coordinate with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays. 


• Monitor kitchen equipment functionality, arrange repairs or replacements as needed, and maintain model information and maintenance records. 


• Implement and enforce health and safety regulations, including food handling, sanitation, and workplace safety protocols. 


• Develop costings (COGS), forecasting expenses, and managing costs within the kitchen department. 


• Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality. 


• Maintain accurate records of inventory, invoices, and receipts to facilitate accounting and financial reporting. 


• Establish and maintain relationships with food suppliers and negotiate pricing, contracts, and delivery schedules. 


• Evaluate the quality and suitability of ingredients, conduct product tastings, and source new suppliers when necessary. 


• Monitor and manage inventory levels to minimize waste, ensure freshness, and prevent stock shortages. 


• Create and Maintain Standard Operating Procedures 


• Establish and maintain a proper flow chart of leadership underneath your position.

Catering Operations  

• Assist with planning and coordinating food service for all catering events, from initial inquiry to event execution 


• Meet with clients to understand their needs, provide tastings, and ensure satisfaction 


• Create event timelines, staffing plans, and equipment checklists for culinary operations 


• Manage event-day culinary setup, food execution, and service flow while maintaining positive and effective communication. 


• Ensure consistent quality, presentation, and timeliness of all catered food 


• Create and Maintain Standard Operating Procedures 


• Establish and maintain a proper flow chart of leadership underneath your position.

Mobile Food Truck Operations  

• Schedule, staff, and execute food truck events including private events, festivals, and daily service windows 


• Coordinate routing, permits, parking, and on-site logistics 


• Maintain food truck cleanliness, equipment condition, and readiness 


• Track daily sales, manage inventory, and reconcile cash/cards 


• Develop and rotate food truck menus in collaboration with culinary leadership 


• Create and Maintain Standard Operating Procedures 


• Establish and maintain a proper flow chart of leadership underneath your position.

Leadership & Administration  

• Hire, train, and supervise BOH staff for Oak Barrel and Cream City Catering 


• Create prep lists, production schedules, and staffing plans 


• Monitor labor costs, food costs, and operational expenses 


• Ensure health and safety compliance (SERV safe, local mobile vending regs, etc.) 


• Maintain strong vendor relationships for equipment rentals, disposables, etc. 

Useful qualifications:  

• Previous experience as a head chef, executive chef or kitchen manager, or in a similar supervisory role within a restaurant or the hospitality industry. 


• In-depth knowledge of food preparation techniques, culinary trends, and food safety regulations. 


• Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments. 


• Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment. 


• Proficiency in managing budgets, controlling costs, and optimizing resources. 


• Familiarity with kitchen equipment, maintenance, and troubleshooting. 


• Flexibility to work evenings, weekends, and holidays as required by the restaurant's operational needs. 

Compensation: $65,000.00 - $75,000.00 per year

"Cream City Concepts is Milwaukee’s premier hospitality group focused on engaging entertainment spaces, excellent food and drinks, and cozy Airbnb spaces . "

~Who's on Third~

~Oak Barrel Public House~

~Third Street Tavern~