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Culinary Operations Manager Jobs in Boston, MA (NOW HIRING)

Sally's Apizza

Culinary Operations Manager

Boston, MA · On-site

$65K - $75K/yr

As a key management team member, the Sr. Culinary Operations Manager collaborates with Leadership, Management, and Store-Level Employees to ensure culinary excellence and operational consistency.

Sally's Apizza

Culinary Operations Manager

Boston, MA · On-site

$65K - $75K/yr

As a key management team member, the Sr. Culinary Operations Manager collaborates with Leadership, Management, and Store-Level Employees to ensure culinary excellence and operational consistency.

Advanced Hospitality

Culinary Operations Manager

Boston, MA · On-site

$80K - $90K/yr

The Culinary Operations Manager oversees all culinary operations, ensuring operational consistency, culinary excellence, and brand standards are maintained at every location. This hands-on leadership ...

THE KRAFT GROUP

Culinary Intern

Foxboro, MA · On-site

$15 - $20/hr

This hands-on internship provides exposure to multiple areas of Culinary Operations, including ... Ability to plan ahead, stay organized, and manage multiple tasks * Team-oriented mindset with a ...

USHG

Operations Manager

Boston, MA · On-site

Ci Siamo's upcoming Boston location will embody the same dynamic energy and commitment to culinary ... The Operations Manager is a key member of USHG's Operations team. They play a key role in ...

Marriott

Operations Manager

Cambridge, MA · On-site

... Culinary and Engineering/Maintenance) and managing staff. Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department. Ensures that ...

DO & CO

Operations Manager

East Boston, MA · On-site

$85K - $90K/yr

We have an incredible opportunity for a dynamic, energetic, and eager Operations Manager in Boston ... We have a passion for hospitality culinary delights on every banquet floor and in the sky. With the ...

Marriott International

Operations Manager

Cambridge, MA · On-site

$28.85 - $37.50/hr

... Culinary and Engineering/Maintenance) and managing staff. Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department. Ensures that ...

Kaffirlime LLC

Chef/Operations Manager

Brighton, MA · On-site

$18 - $25/hr

We are in search of a dynamic culinary professional with both stellar cooking skills as well as an ... Experience with social media management and content creation *Knowledge of a POS system (Square ...

Kaffirlime LLC

Chef/Operations Manager

Brighton, MA · On-site

$18 - $25/hr

We are in search of a dynamic culinary professional with both stellar cooking skills as well as an ... Experience with social media management and content creation *Knowledge of a POS system (Square ...

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Culinary Operations Manager information

See Boston, MA salary details

$33.7K

$68.9K

$128.7K

How much do culinary operations manager jobs pay per year?

As of Jul 14, 2026, the average yearly pay for culinary operations manager in Boston, MA is $68,935.00, according to ZipRecruiter salary data. Most workers in this role earn between $44,500.00 and $84,200.00 per year, depending on experience, location, and employer.

What are Culinary Operations Managers?

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 does a culinary operations manager do?

A culinary operations manager oversees the daily operations of a food service establishment, including managing staff, ensuring food quality and safety, controlling costs, and maintaining efficient kitchen workflows. They often coordinate with chefs, handle inventory, and implement policies to meet organizational standards and customer satisfaction.

What is the highest paying job in culinary?

The highest paying roles in culinary are executive chef and culinary director, often earning six-figure salaries. These positions require extensive experience, leadership skills, and often involve managing multiple restaurants or large food service operations.

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 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.

How much does a chef manager get paid?

A Culinary Operations Manager typically earns between $50,000 and $80,000 annually, depending on experience, location, and the size of the establishment. They oversee kitchen staff, manage food quality, and ensure compliance with safety standards, often requiring certifications like ServSafe.

What are the key skills and qualifications needed to thrive as a Culinary Operations Manager, and why are they important?

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.

How much should an operations manager get paid?

The salary for a Culinary Operations Manager typically ranges from $50,000 to $85,000 annually, depending on experience, location, and the size of the establishment. Factors such as certifications, leadership skills, and operational complexity can influence compensation levels.
What are popular job titles related to Culinary Operations Manager jobs in Boston, MA? For Culinary Operations Manager jobs in Boston, MA, the most frequently searched job titles are:
What job categories do people searching Culinary Operations Manager jobs in Boston, MA look for? The top searched job categories for Culinary Operations Manager jobs in Boston, MA are:
What cities near Boston, MA are hiring for Culinary Operations Manager jobs? Cities near Boston, MA with the most Culinary Operations Manager job openings:
Culinary Operations Manager jobs near you
Infographic showing various Culinary Operations Manager job openings in Boston, MA as of July 2026, with employment types broken down into 89% Full Time, and 11% Part Time. Highlights an 100% In-person job distribution, with an average salary of $68,935 per year, or $33.1 per hour.
Culinary Operations Manager

Culinary Operations Manager

Sally's Apizza

Boston, MA • On-site

$65K - $75K/yr

Full-time

Re-posted 10 days ago

Job description

FIND YOUR FIRE!
At Sally's Apizza we have been creating New Haven Style Apizza since 1938 and are now expanding to locations across the United States. Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally's draws pizza fans from around the world. We hand-craft authentic pizza in custom-designed ovens, using the original recipes. Sally's mission is to make great pizza available to everyone.
As a key management team member, the Sr. Culinary Operations Manager collaborates with Leadership, Management, and Store-Level Employees to ensure culinary excellence and operational consistency. This role oversees all aspects of culinary operations, including menu development, recipe execution, cost management, quality control, and staff training. Additionally, this position plays a critical role in new restaurant openings.
The Role:
The Culinary Operations Manager oversees all culinary operations across Sally's Apizza, ensuring operational consistency, culinary excellence, and brand standards are maintained at every location. This hands-on leadership role involves kitchen systems management and innovation, culinary training development, new location openings, event preparation, and team development both locally and at off-site events across the country. The ideal candidate thrives in dynamic environments, is detail-oriented, and passionate about Italian American cuisine and hospitality.
As The Operations Manager You Will...
  • Embody Sally Apizza core values, culture and brand.
  • Be an Expert on Sallys Apizza historical evolution.

Culinary Leadership & Standards
  • Oversee culinary operations across multiple restaurant locations.
  • Ensure consistent execution of recipes, plating, and presentation.
  • Create, test, and implement new recipes for core menus, seasonal features, and special events.
  • Develop, maintain, and update build sheets, prep lists, and kitchen systems to standardize operations.
  • Conduct regular kitchen visits and audits to maintain food quality, cleanliness, and safety standards.

Operational Oversight
  • Create and maintain comprehensive build sheets for every menu item, detailing portion sizes, plating instructions and allergen information
  • Develop and oversee prep lists, production schedules, batch recipes and par level guides for all Back of House operations.
  • Lead regular documentation audits to ensure systems are properly followed and up to date.
  • Monitor and manage prep lists, cleaning lists, food cost, labor, inventory, and operational efficiencies.
  • Partner with purchasing to source and manage ingredients, equipment, and vendor relationships.
  • Travel as needed to support off-site events and ensure operational execution aligns with company standards.

Guest Experience
  • Partner with the Front of House Leadership to ensure seamless food service and guest satisfaction.
  • Uphold and enhance the Sally's Apizza reputation for outstanding Italian American cuisine and service.

Operational Oversight & Event Execution
  • Oversee food production systems, inventory management and BOH labor scheduling across all units
  • Travel as needed to support new store openings, special events and culinary activations.
  • Participate in new store openings with a focus on training Sally's culture, core values, history, and brand language.
  • Conduct Back of House orientation for Sally's culinary employees..
  • Provide strategic support to restaurant management by offering shift coverage when needed.
  • Plan and organize kitchen operations for on-site and off-site events, including festivals, pop-ups, brand activations, and private events both locally and nationally, including placing and receiving orders, coordinating staff for prep and production.

JOB REQUIREMENTS:
Technical
  • Strong Computer Skills (Microsoft Office, Brink POS preferred)
  • Ability to calculate theoretical food costs.
  • Ability to forecast revenue, purchasing, and labor.

Language
  • English
  • Basic Spanish, Portuguese, French-Creole (preferred but not required)

Experience
  • A minimum of 3 years as a successful leader in a full-service restaurant.
  • Extensive experience in recipe development, build sheet creation, and BOH operational documentation.
  • Experience planning and executing food festivals and marketing events of all guest counts.

Certifications
  • ServeSafe Certified
  • Basic Allergy and Choke Training Certified

Travel
  • This is a highly mobile role. You are expected to be circulating throughout all open restaurants outside of your home base a minimum of 80% of your scheduled work week.
  • You must have a reliable form of transportation.

Work Environment:
  • This position is a corporate, project-focused, hands-on restaurant operations role.
  • Anticipated Schedule: Tuesday-Saturday 10 hrs per day (Available 7 days a week for full hours of business).
  • Your schedule around restaurant openings will adjust to include weekends based on the opening training schedule 2 weeks prior to an opening and 2 weeks after an opening.
  • Every Tuesday, in-person attendance is required at the corporate office in Stamford.
  • As with all restaurant operations roles, this is subject to change based on the needs of the company.
  • Must be able to work on your feet for up to 10 hours at a time and can lift up to 50lbs.
  • Must be able to travel to all locations, based on the needs of the company.

ROLE COMPETENCIES:
Detail Oriented
  • Working attentively, thoroughly, and responsibly.

Functional Expertise and Usage
  • All corporate appropriate systems, finance, and HR management.

Organizational awareness
  • Possessing and utilizing knowledge about the organization's systems, culture, and procedures to spot potential issues and opportunities.

Oral communication
  • Effectively formulating and communicating ideas and information.
  • Ability to eloquently communicate to groups of all sizes.

Financial Awareness
  • Strong financial acumen for food cost control, inventory management, and labor efficiency
  • Actively optimizing costs and investments when making financial decisions

Integrity
  • Upholding generally accepted social and ethical standards in job-related activities and behaviors.

SALLY'S CORE VALUES
Obsession for Apizza: True passion for the uncompromised quality and tradition of New Haven Apizza. Strive for excellence and bring your personal best to work every day.
Commitment To Our Guests: Demonstrate warmth and care while creating memorable moments of hospitality for all guests.
Strength of Character: Take pride in your job and use best judgment to do what is right and fair even when no one else is looking. Actively seek to build trust with colleagues and guests.
We Are Family: We are a hard-working crew that takes care of and supports one another while courageously providing honest feedback to hold each other accountable.

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