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Culinary Operations Manager Jobs in Fall River, MA

Topgolf

Culinary Manager

Providence, RI · On-site

They also manage the culinary operations - scheduling labor, managing inventory, ordering product, ensuring safety and sanitation, maintaining kitchen areas and maintaining vendor relationships. The ...

Sodexo

Food Operations Manager 2

Providence, RI

$75K - $85K/yr

The ideal candidate will bring a balance of culinary knowledge and front-of-house leadership, with ... Manage high-volume dining operations with visibility across service, safety, and financial outcomes.

Sodexo

Food Operations Manager 2

Providence, RI · On-site

$75K - $85K/yr

The ideal candidate will bring a balance of culinary knowledge and front-of-house leadership, with ... Manage high-volume dining operations with visibility across service, safety, and financial outcomes.

Sodexo

Food Operations Manager 2

Providence, RI

$75K - $85K/yr

The ideal candidate will bring a balance of culinary knowledge and front-of-house leadership, with ... Manage high-volume dining operations with visibility across service, safety, and financial outcomes.

Aramark

Culinary Supervisor

Warwick, RI · On-site

... required for management of people and/or problems • Excellent oral, reading, and written ... and operations and be willing to work event-based hours that include evenings and weekends.

Aramark

Culinary Supervisor

Warwick, RI · On-site

... required for management of people and/or problems Excellent oral, reading, and written ... and operations and be willing to work event-based hours that include evenings and weekends.

Aramark

Culinary Supervisor

Warwick, RI · On-site

... required for management of people and/or problems • Excellent oral, reading, and written ... and operations and be willing to work event-based hours that include evenings and weekends.

Aldrich Mansion

Executive Chef

Warwick, RI

$71K - $98K/yr

Key Responsibilities Culinary Leadership amp; Execution * Oversee all kitchen operations for on ... Manage food purchasing, inventory, and cost control * Oversee kitchen staffing, scheduling, and ...

Sodexo

Culinary Supervisor

Newport, RI · On-site

$22 - $26/hr

... food operations, including but not limited to fast casual, coffee/counter service, cafeterias ... Provide support to management in the daily oversight of key functions and employees during the ...

Sodexo

Culinary Supervisor

Newport, RI · On-site

$22 - $26/hr

... food operations, including but not limited to fast casual, coffee/counter service, cafeterias ... Provide support to management in the daily oversight of key functions and employees during the ...

Sodexo

Culinary Supervisor

Newport, RI · On-site

$22 - $26/hr

... food operations, including but not limited to fast casual, coffee/counter service, cafeterias ... Provide support to management in the daily oversight of key functions and employees during the ...

SSA Group

Food Service - Kitchen Manager

Providence, RI · On-site

Food Service Operations Manager(s) and Executive Chef Who are we : For more than 50 years, SSA has ... We bring together admissions, culinary, and retail with innovation and human connection to shape a ...

Aramark

Executive Chef - Wheaton College

Norton, MA · On-site

$95K - $110K/yr

Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of ...

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Culinary Operations Manager information

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$31.1K

$63.7K

$119K

How much do culinary operations manager jobs pay per year?

As of Aug 16, 2026, the average yearly pay for culinary operations manager in Fall River, MA is $63,700.00, according to ZipRecruiter salary data. Most workers in this role earn between $41,200.00 and $77,800.00 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 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 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.

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 cities near Fall River, MA are hiring for Culinary Operations Manager jobs?

Cities near Fall River, MA with the most Culinary Operations Manager job openings:

Culinary Operations Manager jobs near you

Assistant Director of Culinary Operations

Brown University

Providence, RI • On-site

Full-time

Posted 17 days ago

Brown University rating

8.1

Company rating: 8.1 out of 10

Based on 27 frontline employees who took The Breakroom Quiz

162nd of 618 rated colleges and universities

Job description

Job Description:
This Assistant Director of Culinary Operations manages the daily administrative, operational, and culinary tasks, sanitation and safety of the Residential and Retail Dining production team serving approximately 3500 meals daily, as well as $6 million in Catering sales. This position also motivates, trains, develops, and directs all residential culinary employees to accomplish the objectives of the operation to the satisfaction of the customers. The Assistant Director of Culinary Operations will be responsible for menu and recipe development, food presentation, and production for special events and Catering. This position reports directly to a Director of Culinary Operations.
Job Qualifications
Education and Experience
  • Degree from accredited culinary school or program, or equivalent combination of education and culinary experience.
  • Demonstrated understanding of culinary principles and techniques.
  • 3-5 years of experience leading a culinary staff, preferably in a high-volume operation and/or in a union environment.

Job Competencies
  • Possesses general hospitality knowledge and interest in sustainability and sustainable food practices.
  • Has the ability to operate Web based ordering systems, process customer requests, changes to orders, menu updates and client profiles.
  • Strong customer service orientation.
  • Demonstrated effective communication, leadership, conflict resolution and training skills.
  • Demonstrated ability to adhere to budgetary guidelines.
  • Ability to prioritize, problem-solve, and work independently.
  • Ability to work as an integral member of a management team.
  • Sensitivity to a diverse population./
  • Ability to work a flexible schedule which may include early mornings, evenings, and weekends.
  • Working knowledge of MS Office suite including Word and Excel.
  • Experience with menu and recipe management and/or automated time tracking system preferred.
  • RI Food Safety Certification is required; willingness to obtain within one year of hire.
  • Possesses a willingness and ability to support and promote a diverse and inclusive campus community.

Please include a cover letter with the resume attachments when submitting the application.
All offers of employment are contingent upon a records check satisfactory to Brown University.
Benefits of Working at Brown:
Please review additional information on the Benefits of Working at Brown.
Recruiting Start Date:
2026-07-21
Job Posting Title:
Assistant Director of Culinary Operations
Department:
Dining Services
Grade:
Grade 10
Worker Type:
Employee
Worker Sub-Type:
Regular
Time Type:
Full time
Scheduled Weekly Hours:
40
Position Work Location:
Onsite
Submission Guidelines:
The designated Position Work Location for each position determines the approved modality of work. Positions are classified based on the operational and business needs of the department and may be designated as on-site, hybrid, or remote.
Employees with a designated position work location as remote must reside and perform their work in a state where Brown University is registered to do business. Brown University is a registered employer in the following states: Rhode Island, California, Colorado, Connecticut, Florida, Maryland, Massachusetts, New York, New Hampshire, New Jersey, North Carolina, Washington, D.C.
Please note that to be considered for a staff position at Brown University, you must submit a separate application for each position you wish to be considered for. Applications are reviewed only for the specific position to which they are submitted and are not automatically considered for future openings.
This position is not eligible for visa sponsorship.
Still Have Questions?
If you have any questions you may contact employment@brown.edu.
Brown is an E-Verify Employer.
EEO Statement:
Brown University provides equal opportunity and prohibits discrimination, harassment and retaliation based upon a person's race, color, religion, sex, age, national or ethnic origin, disability, veteran status, sexual orientation, gender identity, gender expression, or any other characteristic protected under applicable law, in the administration of its policies, programs, and activities. The University recognizes and rewards individuals on the basis of qualifications and performance. The University maintains certain affirmative action programs in compliance with applicable law.

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