Culinary Operations 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.