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Culinary Manager Jobs in Boca Raton, FL (NOW HIRING)

Sysco Northeast Rdc

Sales Consultant

Pompano Beach, FL · On-site

$60 - $80/hr

Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef looking for career development opportunities? Join Freshpoint's World Class Sales Team and explore all the ...

CSC Generation

Culinary Lead (Sur La Table)

Boca Raton, FL · On-site

$16.25 - $21/hr

Position Overview As a Culinary Lead at Sur La Table, you play a key role in the success of the ... Communicate performance issues directly to the General Manager/Store Manager. Customer Experience ...

CSC Generation

Culinary Lead (Sur La Table)

Boca Raton, FL · On-site

$16.25 - $21/hr

Position Overview As a Culinary Lead at Sur La Table, you play a key role in the success of the ... Communicate performance issues directly to the General Manager/Store Manager. Customer Experience ...

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Culinary Manager information

See Boca Raton, FL salary details

$30.4K

$53.6K

$75K

How much do culinary manager jobs pay per year?

As of Sep 8, 2026, the average yearly pay for culinary manager in Boca Raton, FL is $53,623.00, according to ZipRecruiter salary data. Most workers in this role earn between $41,800.00 and $61,700.00 per year, depending on experience, location, and employer.

What does a culinary manager do?

A culinary manager oversees the day-to-day operations in a restaurant or other food service venue. Some employers may call someone in this position a food service manager. Your duties in this career include making sure that customers enjoy their experience in the restaurant, sourcing inventory, hiring and training some employees, and ensuring proper preparation and cleanliness. During meal service, you may help expedite orders in the kitchen, although as a culinary manager, you usually do not cook any food yourself. You may also be involved in planning menus and establishing standards for restaurant employees.

What are the key skills and qualifications needed to thrive as a culinary manager, and why are they important?

To thrive as a Culinary Manager, you need expertise in food preparation, kitchen operations, menu planning, and staff supervision, often supported by a degree in culinary arts or hospitality management. Familiarity with inventory management systems, food safety certifications (like ServSafe), and scheduling software is typically required. Leadership, effective communication, and problem-solving skills help you motivate teams and handle high-pressure situations. These skills ensure efficient kitchen operations, consistent food quality, and a positive dining experience for guests.

What are the main challenges a culinary manager faces in leading a kitchen team?

A Culinary Manager often encounters challenges such as maintaining consistent food quality during busy service periods, managing diverse personalities within the kitchen staff, and ensuring adherence to food safety standards. Balancing operational costs while minimizing food waste is another common hurdle. Successful Culinary Managers typically focus on clear communication, continuous staff training, and fostering a collaborative environment to address these issues effectively.

What is the difference between Culinary Manager vs Kitchen Supervisor?

AspectCulinary ManagerKitchen Supervisor
CredentialsFood safety certifications, culinary degree often preferredFood safety certifications, relevant experience
Work EnvironmentRestaurants, hotels, catering services, overseeing culinary operationsCommercial kitchens, supervising kitchen staff and daily tasks
ResponsibilitiesMenu planning, staff management, quality controlSupervising food prep, ensuring safety standards, managing shifts

The Culinary Manager focuses on overall culinary operations, menu development, and team leadership, often with strategic responsibilities. The Kitchen Supervisor primarily oversees daily kitchen activities, ensuring food quality and safety. Both roles require food safety certifications and experience, but the Culinary Manager typically has broader responsibilities related to management and planning.

More about Culinary Manager jobs

What are the most commonly searched types of Culinary jobs in Boca Raton, FL?

The most popular types of Culinary jobs in Boca Raton, FL are:

What cities near Boca Raton, FL are hiring for Culinary Manager jobs?

Cities near Boca Raton, FL with the most Culinary Manager job openings:

Culinary Manager jobs near you
Infographic showing various Culinary Manager job openings in Boca Raton, FL as of August 2026, with employment types broken down into 84% Full Time, 15% Part Time, and 1% Contract. Highlights an 79% Physical, 3% Hybrid, and 18% Remote job distribution, with an average salary of $53,623 per year, or $25.8 per hour.

Line Cook III Boathouse FT

The Las Olas Company / Riverside Hotel

Fort Lauderdale, FL • On-site

$15 - $19/hr

Full-time

Posted 13 days ago

Key responsibilities

  • Prepare and cook food while maintaining cleanliness, sanitation, and quality standards.

  • Ensure all food supplies are prepared, stocked, and stored properly before service.

  • Produce food orders consistently and efficiently, demonstrating knowledge of food items and cooking techniques.

Job description


POSITION: LINE COOK III
DEPARTMENT: CULINARY
REPORTS TO: SOUS CHEF AND/OR CULINARY MANAGER IN TRAINING (M.I.T.)

                                         

REQUIREMENTS: 

  •  Culinary Degree, or equivalent on the job training (1+ years).

SUMMARY:

Prepare and cook food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness with respect for fellow cooks and the hotel environment.

Includes the following.  Other duties may be assigned

ESSENTIAL FUNCTIONS:

  • Control quality and consistency of all food served
  • Insure that station or relevant prep list is set in a timely manner
  • Insure all supplies necessary for service are in appropriate supply before service
  • Assist in controlling waste and cross utilizing 
  • Demonstrate knowledge of all food items produced by an assigned station
  • Handle and store food properly and safely
  • Produce all orders consistently, quickly, and in accordance with established quality standards
  • Demonstrate safe and competent use of all tools:  knives, pots, pans, stoves, ovens, grills, slicers, steamers, etc.
  • Demonstrate knowledge of all basic cooking techniques:  sauté, braise, poach, grill, fry, steam, etc.
  • Dress in the full appropriate uniform at all times
  • Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager
  • Keep work area clean at all times
  • Demonstrate respect for fellow associates, equipment, and customers
  • Abide by all hotel policies and procedures
  • Communicate with the supervisor after each shift change and ensure all tasks are complete
  • Interact professionally and effectively with other line cooks to achieve team objectives
  • Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description

 EQUIPMENT USED:

  • Mixers
  • Slicers
  • Blenders
  • ovens ranges
  • gas stoves

PHYSICAL REQUIREMENTS:

Position:

  • Standing/walking
  • Forward bend, squat, forward reach to retrieve items from cabinets
  • Repetitive forward bend of head/neck
  • Lifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelves
  • Carrying boxes/bags of food a distance of 10 feet
  • Shoulder motions below 90 degrees shoulder flexion
  • Gross grasp to hold tongs, spoons
  • Repetitive elbow motion in mid-range for chopping
  • Repetitive wrist motions through partial range for stirring and chopping

Forces:

  • boxes of celery, potatoes, carrots, etc.: 50 lbs. ea.
  • pots of food:  25-50 lbs.
  • stirring food:  5-10 lbs. of force may be needed to stir thicker consistency foods    such as Potato Salad

Repetitions:

  • * Standing virtually all day (most standing is in one spot by stove)
  • * Walking:  occasionally
  • * Lifting from dolly to refrigerator:  10-20 minutes 2 x day
  • * Forward flexion of head/neck:  during all stirring and chopping Tasks 
  • * Stirring, chopping:  repetitive and very frequent

Environment: Most of shift is spent standing in front of hot stoves or ovens

Sensory: High abilities with touch, sight, hearing, smell, and taste

Apply