Culinary Manager - Truce!

Job Description

Job Description

Truce is built on the belief that real food, integrity, and purpose can ignite a movement. We’re creating a new kind of restaurant. One that proves convenience and uncompromised quality can coexist. We set out to build a concept that refuses to choose between speed, authenticity, and extraordinary flavor and quality. At Truce, there are no compromises.

Our mission is to change the way our Guests eat by serving chef-crafted meals made from wholesome, all natural, seed-oil-free ingredients prepared with heart and sourced with purpose. We believe people deserve food that matches their ambition, their values, and their pursuit of a better life.

Food should fuel your best life, and that belief is baked into everything we do. From house-made dressings and sauces to fresh-baked breads and pastries. Truce is our answer to those demanding more. More honesty, more flavor, more care, and more purpose in every bite. This is a brand built for people who feel a fire for purpose-driven work, who believe great food can change lives, and who want to be part of something that stands for more.

Truce is led by owner and CEO Matt Frauenshuh, an industry veteran who grew a small family of seven restaurants into over 250 locations across 14 states.

Matt knows how to build from the ground up, how to take risks with confidence, and how to roll up his sleeves to make a vision reality, and he’s assembling a team to do it again.

We’re seeking trailblazers with that same spirit: courageous, entrepreneurial, ready to hustle, and energized by the chance to help shape a brand destined to disrupt the industry. If this mission speaks to you and your lifestyle, your values and your drive, let’s build this together!

Position Summary:
The Culinary Manager (Kitchen Manager) is responsible for leading all Back-of-House operations and setting the culinary execution standard for Truce. This role ensures the restaurant delivers exceptional food quality, safety, speed, and consistency across every shift and daypart, while maintaining a clean, highly organized, high-performing kitchen environment.

The Culinary Manager oversees all kitchen systems including prep and production planning, line execution, recipe and portion adherence, food safety and sanitation, inventory controls, and team training. This leader plays a critical role in driving operational excellence and protecting the Truce brand promise of clean, chef-driven, made-from-scratch food served with convenience in an elevated environment.

The ideal candidate is a disciplined, hands-on kitchen leader with strong high-volume experience, a passion for fresh food and scratch execution, and a proven ability to build and develop teams in a fast-paced restaurant setting.

Operational Excellence & Kitchen Execution:

• Own day-to-day execution of all kitchen production, including prep, line execution, expo support, plating, and hold-time management.
• Maintain uncompromising standards for food quality, speed, accuracy, and presentation—every order, every day.
• Drive strong ticket times and throughput by optimizing kitchen deployment, line setup, communication, and expo workflow.
• Oversee station readiness, par levels, prep planning, and execution across all dayparts.
• Ensure consistent adherence to recipes, build charts, portion controls, and cooking procedures to protect the guest experience and food cost.
• Maintain kitchen cleanliness and organization at a level that reflects a premium brand (line, prep, walk-ins, dish, storage, etc.).

Scratch Kitchen & Clean Ingredient Standards

• Lead kitchen execution aligned with Truce’s premium promise: all-natural ingredients, nothing artificial, and no seed oils.
• Ensure correct receiving, storage, rotation, and handling of fresh food products to protect quality and safety.
• Maintain exceptional standards for freshness, holding procedures, labeling, and minimizing waste.
• Partner with the Managing Partner and leadership team to reinforce consistent execution of culinary systems as the concept scales.

Restaurant Leadership (All-Manager Expectations)

• Lead full shifts across all dayparts (breakfast, lunch, dinner), including opening, mid, and closing responsibilities.
• Function as the Manager-on-Duty (MOD) and maintain operational control of both BOH and FOH as needed.
• Cross-train and perform in all positions as needed to maintain throughput and team rhythm.
• Uphold legendary hospitality standards and ensure every guest feels welcomed and cared for—regardless of department focus.
• Partner with the Managing Partner and other managers to execute daily priorities, staffing plans, and performance goals.

Food Safety, Allergen Handling & Compliance

• Be the kitchen leader and standard setter for food safety and sanitation practices.
• Enforce proper allergen handling, avoidance of cross-contamination, and cleanliness protocols exceeding regulatory requirements.
• Ensure all kitchen team members are trained and consistently perform to ServSafe and Truce standards.
• Maintain daily line checks, temperatures, logs, and cleaning routines to protect guests and brand.

Training, Development & Team Accountability

• Recruit, train, develop, and coach BOH team members to execute consistently at a high level.
• Build bench strength through consistent training pathways and performance standards.
• Lead with clarity, high expectations, and a team-first mindset—creating pride in kitchen excellence.
• Hold teams accountable for speed, execution, cleanliness, food handling, and teamwork.
• Maintain high morale by promoting clear communication, positive energy, and a sense of team unity, especially during peak operational periods.

Inventory, Ordering & Cost Control

• Support inventory management and ordering in partnership with the Managing Partner.
• Protect food cost by controlling waste, overproduction, portioning, and correct storage/rotation.
• Ensure accurate receiving practices, product integrity checks, and correct invoice handling.
• Use kitchen data points (waste, ticket times, product mix, pars) to improve performance and profitability.

Qualifications & Experience:

• Minimum of 3 years of experience as a Kitchen Manager in a high-volume restaurant environment, preferably within fine food, fast-casual or polished casual dining segment. 
• Scratch kitchen experience is strongly preferred.
• Must possess and maintain a valid driver’s license.
• Must successfully pass a background check.
• Possession of Valid Server Permit (ABC Card)
• Possession of ServSafe Certification
• Flexibility to work evenings, weekends, and holidays as needed.