ZipRecruiter

Log In

1

Culinary Operations Manager Jobs in Allen, TX (NOW HIRING)

Peachtree Hospitality Management

Executive Chef

Dallas, TX · On-site

$70K - $97K/yr

The Executive Chef will oversee culinary operations across the hotels' food and beverage outlets ... Manage food costs, labor expenses, purchasing, inventory, and other kitchen operating expenses to ...

Studio Movie Grill

Culinary Internship

Dallas, TX · On-site

... menu development, operational excellence, and innovation across multiple locations. Working ... time management skills • Passion for hospitality, food innovation, and guest experience • ...

Warwick Hotel

Executive Chef

Dallas, TX · On-site

$70K - $97K/yr

In addition to Culinary Operations, knowledge and experience managing P&L, Food Cost, Labor Cost Management, POS order entry processes and various reporting are required Physical Requirements

PILF Restaurant Group

Corporate Chef

Dallas, TX · On-site

$90K/yr

... or operational expectations. Leadership & Team Development * Coach and develop hourly culinary team members, Kitchen Managers, Assistant Kitchen Managers, and salaried restaurant leadership.

PILF Restaurant Group

Corporate Chef

Dallas, TX · On-site

... or operational expectations. Leadership & Team Development * Coach and develop hourly culinary team members, Kitchen Managers, Assistant Kitchen Managers, and salaried restaurant leadership.

New

PILF Restaurant Group

Corporate Chef

Dallas, TX · On-site

... or operational expectations. Leadership & Team Development * Coach and develop hourly culinary team members, Kitchen Managers, Assistant Kitchen Managers, and salaried restaurant leadership.

Northwood Club

Sous Chef for Northwood Club

Dallas, TX · On-site

$48K - $64K/yr

... culinary operations. This individual must have passion and dedicated to excellent performance in customer service, extensive knowledge in food presentation, problem resolution, and people management ...

Northwood Club

Sous Chef for Northwood Club

Dallas, TX · On-site

$49K - $66K/yr

... culinary operations. This individual must have passion and dedicated to excellent performance in customer service, extensive knowledge in food presentation, problem resolution, and people management ...

previous page

Showing results 41-60

All JobsCulinary Operations JobsCulinary Operations Manager JobsCulinary Operations Manager Jobs in Allen, TX

Culinary Operations Manager information

See Allen, TX salary details

$28.8K

$59K

$110.2K

How much do culinary operations manager jobs pay per year?

As of Aug 21, 2026, the average yearly pay for culinary operations manager in Allen, TX is $59,025.00, according to ZipRecruiter salary data. Most workers in this role earn between $38,100.00 and $72,100.00 per year, depending on experience, location, and employer.

What is a culinary operations manager?

Culinary Operations Managers are professionals responsible for overseeing the daily operations of kitchens or food service establishments, ensuring quality, efficiency, and safety standards are met. They manage kitchen staff, coordinate food preparation and presentation, and handle inventory and budgeting. Additionally, they develop menus, enforce health regulations, and implement training programs for the culinary team. Their role is crucial in maintaining smooth kitchen operations and delivering excellent dining experiences.

What are the key skills and qualifications needed to thrive as a culinary operations manager?

To excel as a Culinary Operations Manager, you need strong expertise in culinary arts, food safety standards, and business management, often supported by a degree in hospitality or culinary management. Familiarity with inventory management systems, point-of-sale (POS) software, and certifications such as ServSafe are commonly required. Leadership, effective communication, and problem-solving abilities are critical soft skills for managing teams and ensuring smooth operations. These competencies ensure consistent food quality, efficient workflows, and high levels of customer satisfaction in a competitive hospitality environment.

What are some common challenges faced by a culinary operations manager and how are they typically addressed?

Culinary Operations Managers often face challenges such as maintaining consistent food quality across multiple outlets, managing inventory costs, and ensuring compliance with health and safety regulations. These challenges are typically addressed by implementing standardized operating procedures, conducting regular staff training, and utilizing technology for inventory and scheduling. Strong communication and collaboration with both kitchen staff and front-of-house teams are crucial to promptly resolve issues and maintain smooth operations. Staying adaptable and proactive in addressing feedback also helps ensure ongoing improvements.

What is the difference between Culinary Operations Manager vs Kitchen Supervisor?

AspectCulinary Operations ManagerKitchen Supervisor
CredentialsRelevant culinary certifications, management experienceFood safety certifications, culinary experience
Work EnvironmentOversees multiple kitchens or departments, strategic planningManages daily kitchen activities, supervises staff
Employer & IndustryHotels, restaurants, catering companiesRestaurants, institutional kitchens
Search & ComparisonOften compared for managerial roles in culinary settingsCommonly searched for operational oversight roles

The Culinary Operations Manager focuses on strategic management, overseeing multiple kitchens or departments, and ensuring overall operational success. In contrast, the Kitchen Supervisor handles daily kitchen activities and staff supervision. Both roles require culinary experience and certifications but differ in scope and responsibilities.

What does a culinary operations manager do?

A culinary operations manager oversees the daily functions of a food service operation, including managing staff, ensuring food quality and safety, controlling costs, and maintaining operational efficiency. They often coordinate with kitchen staff, implement policies, and may use management tools like inventory systems to ensure smooth restaurant or food service operations.

What is the role of a culinary operations manager in a food operation?

A culinary operations manager oversees the daily food service activities, including menu planning, staff management, quality control, and ensuring compliance with safety and sanitation standards. They coordinate kitchen operations, optimize efficiency, and may be involved in budgeting and training to maintain high culinary standards.

What job categories do people searching Culinary Operations Manager jobs in Allen, TX look for?

The top searched job categories for Culinary Operations Manager jobs in Allen, TX are:

What cities near Allen, TX are hiring for Culinary Operations Manager jobs?

Cities near Allen, TX with the most Culinary Operations Manager job openings:

Culinary Operations Manager jobs near you

Executive Chef

Peachtree Hospitality Management

Dallas, TX • On-site

$70K - $97K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 28 days ago

Job description

Executive Chef
AC Hotel & Moxy Dallas | Dallas, TX
About Us
We are seeking a creative and experienced Executive Chef to lead the culinary operation for the AC Hotel and Moxy Dallas, a distinctive dual-brand destination bringing together the refined, European-inspired style of AC Hotels and the energetic, social atmosphere of Moxy.
This is an exciting opportunity for a creative, hands-on culinary leader who understands how to deliver two distinct guest experiences while maintaining consistent standards for quality, execution, and profitability. The Executive Chef will oversee culinary operations across the hotels' food and beverage outlets, catering, group functions, and special events, creating experiences that appeal to hotel guests, business travelers, and the local Dallas community.
The Executive Chef is responsible for all aspects of the culinary operation, including menu and recipe development, food production, purchasing, kitchen organization, sanitation and regulatory compliance, hiring, training, budgeting, forecasting, and daily operational excellence.
Lead the Culinary Vision
  • Develop and execute a culinary direction that complements the unique personality and guest experience of both the AC Hotel and Moxy.
  • Create thoughtful, approachable menus that reflect current dining trends, local influences, and the expectations of each brand's guests.
  • Establish recipes, plating standards, production procedures, and culinary systems that promote consistency, quality, and efficiency.
  • Collaborate with Food & Beverage and hotel leadership on menu enhancements, special events, group experiences, and seasonal programming.
  • Identify creative opportunities to position the hotels' culinary offerings as destinations for both travelers and the local community.

Inspire and Develop Your Team
  • Recruit, train, schedule, mentor, and develop a high-performing culinary team.
  • Foster a positive and collaborative kitchen culture built on accountability, teamwork, respect, and continuous learning.
  • Provide associates with regular feedback, performance coaching, and professional development opportunities.
  • Lead by example through visible, hands-on involvement in preparation, service, and daily kitchen operations.
  • Create an environment in which associates feel supported, engaged, and empowered to deliver their best work.

Deliver an Exceptional Guest Experience
  • Ensure every guest receives an outstanding culinary experience through exceptional food quality, presentation, and consistency.
  • Maintain a strong leadership presence during service and ensure the culinary team is prepared to meet business demands.
  • Partner closely with front-of-house leadership to improve service execution, communication, and guest satisfaction.
  • Support catering, private events, group functions, and hotel programming while maintaining the highest culinary standards.
  • Respond promptly and professionally to guest feedback and use insights to continually strengthen the culinary experience.

Drive Operational Excellence
  • Oversee daily kitchen operations, including food preparation, production, purchasing, receiving, storage, sanitation, and inventory.
  • Maintain standardized recipes, ordering guides, production schedules, prep lists, and food-safety documentation.
  • Ensure compliance with Marriott brand standards, health department regulations, HACCP guidelines, and established food-safety practices.
  • Maintain clean, organized, safe, and efficient kitchen environments across the dual-brand operation.
  • Ensure kitchen equipment is properly maintained and address repair or replacement needs in a timely manner.
  • Coordinate culinary production across outlets and events to maximize resources without compromising quality.

Own the Business
  • Manage food costs, labor expenses, purchasing, inventory, and other kitchen operating expenses to achieve financial objectives.
  • Develop departmental budgets, forecasts, and action plans in partnership with hotel leadership.
  • Analyze sales trends, product mix, waste, inventory, and purchasing opportunities to improve efficiency and profitability.
  • Build strong vendor relationships while ensuring product quality, consistency, availability, and competitive pricing.
  • Balance culinary creativity with operational discipline and sound business decisions.

Qualifications
  • Six or more years of progressive culinary leadership experience within an upscale hotel, restaurant, resort, or comparable hospitality environment.
  • Previous experience as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or in a similar culinary leadership role is preferred.
  • Experience overseeing multiple food and beverage outlets or a complex hotel culinary operation is highly desirable.
  • Hotel or restaurant opening experience is preferred.
  • Strong knowledge of contemporary cuisine, current dining trends, menu development, and high-volume food production.
  • Demonstrated experience with budgeting, forecasting, labor management, purchasing, inventory control, and food-cost management.
  • Proven ability to recruit, lead, coach, and retain a diverse culinary team.
  • ServSafe Manager Certification or the ability to obtain certification within the required timeframe.
  • Proficiency with Microsoft Office and restaurant purchasing, inventory, scheduling, and POS systems.
  • Ability to work a flexible schedule, including evenings, weekends, and holidays.

Physical Requirements
This position requires the ability to stand and walk for extended periods, frequently lift up to 25 pounds and occasionally lift up to 70 pounds, work in hot kitchen environments, and perform the repetitive bending, reaching, lifting, and other physical movements associated with a busy culinary operation.
Benefits
Peachtree Group provides a comprehensive benefits package, including medical, dental, vision, disability, and life insurance. We also offer a generous 401(k) retirement match. To support work-life balance, associates receive paid holidays and Paid Time Off. Additional benefits include access to our Employee Assistance Program and Employee Assistance Fund.
Peachtree Group is proud to be an Equal Opportunity Employer and an E-Verify employer. All employment decisions are based on qualifications, merit, business needs, and compliance with applicable federal, state, and local laws.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Apply