Culinary Manager

Culinary Operations Manager Boston’s Restaurant & Sports Bar – Beaumont, CA Position: Culinary Operations Manager Employment: Full-Time Boston’s Restaurant & Sports Bar is seeking an experienced, hands-on Culinary Operations Manager to lead our kitchen operations, develop our culinary team, control costs, and ensure consistent execution of Boston’s food and operational standards. This is a leadership position for someone who can do more than manage a shift. We are looking for a strong operator who understands food quality, labor management, food cost, inventory, training, sanitation, maintenance, and team development while remaining willing to work alongside the kitchen team when needed. Key Responsibilities Oversee day-to-day culinary and back-of-house operations. Lead, coach, train, and hold kitchen supervisors, cooks, prep cooks, and dish team members accountable. Maintain Boston’s recipes, portioning, presentation, ticket-time, and food-quality standards. Build and manage kitchen schedules based on projected sales and operational needs. Monitor kitchen labor and make adjustments to improve productivity and control labor costs. Manage food cost, waste, portion control, yields, and product usage. Conduct inventory counts and assist with ordering, receiving, storage, and vendor management. Maintain proper pars and prevent unnecessary over-ordering or product shortages. Recruit, interview, onboard, train, develop, and appropriately manage performance of BOH employees in accordance with company policy. Establish strong training systems for new and existing kitchen employees. Maintain food-safety, sanitation, temperature, labeling, FIFO, cleaning, and health-department standards. Ensure kitchen equipment is properly maintained and promptly report or coordinate needed repairs. Maintain opening, closing, prep, cleaning, and preventive-maintenance procedures. Review kitchen performance, food-cost results, labor results, waste, guest complaints, and operational opportunities. Work closely with the General Manager and ownership/management on restaurant goals and financial performance. Help develop systems that improve speed, consistency, accountability, and profitability. Lead by example and step onto any kitchen station when operationally necessary. Leadership Expectations The Culinary Operations Manager is expected to own the kitchen operation, not simply supervise employees. You should be able to identify problems before they become emergencies, develop employees instead of constantly replacing them, maintain accountability without creating a negative work environment, and make decisions with both the guest experience and restaurant profitability in mind. Qualifications Restaurant kitchen leadership experience strongly preferred. Experience as a Kitchen Manager, Executive Kitchen Manager, Culinary Manager, Chef, Sous Chef, or similar leadership position preferred. Strong understanding of food cost, inventory, labor management, scheduling, and restaurant operations. Strong leadership and communication skills. Ability to train and develop kitchen employees. Ability to work effectively in a high-volume, fast-paced restaurant. Strong organizational and problem-solving abilities. Food safety certification or ability to obtain required certification. Flexible availability, including mornings, evenings, weekends, and holidays as business needs require. Employment Type: Full Time Salary: $21 - $25 Hourly Bonus/Commission: No