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Culinary Operations Manager Jobs in Rohnert Park, CA

Urban Organics LLC

Operations Assistant

Santa Rosa, CA · On-site

$27 - $30/hr

... Manage the operational side of event prep: labeling, staging, inventory tracking, and gear ... culinary and events team, and be part of something with genuine craft behind it. We value people ...

Urban Organics LLC

Operations Assistant

Sonoma, CA · On-site

$27 - $30/hr

... Manage the operational side of event prep: labeling, staging, inventory tracking, and gear ... culinary and events team, and be part of something with genuine craft behind it. We value people ...

Napa LW

Executive Chef

Napa, CA · On-site

$115K - $125K/yr

This leadership role oversees all culinary operations and team development, while maintaining the ... Manage food preparation. * Develop and implement guidelines and control procedures for purchasing ...

Lodgeworks

Executive Chef

Napa, CA · On-site

$115K - $125K/yr

This leadership role oversees all culinary operations and team development, while maintaining the ... Manage food preparation. * Develop and implement guidelines and control procedures for purchasing ...

The Meritage Resort and Spa, Napa

Sous Chef

Napa, CA · On-site

$75K/yr

Act as the manager on duty in the absence of salaried chefs * Supervise, coach, and develop line ... Lead culinary operations for private events and full venue buyouts * Ensure seamless integration ...

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Culinary Operations Manager information

See Rohnert Park, CA salary details

$34.3K

$70.3K

$131.3K

How much do culinary operations manager jobs pay per year?

As of Jul 14, 2026, the average yearly pay for culinary operations manager in Rohnert Park, CA is $70,292.00, according to ZipRecruiter salary data. Most workers in this role earn between $45,400.00 and $85,800.00 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 job categories do people searching Culinary Operations Manager jobs in Rohnert Park, CA look for? The top searched job categories for Culinary Operations Manager jobs in Rohnert Park, CA are:
What cities near Rohnert Park, CA are hiring for Culinary Operations Manager jobs? Cities near Rohnert Park, CA with the most Culinary Operations Manager job openings:
Culinary Operations Manager jobs near you
Executive Sous Chef | FARM Restaurant | Carneros Resort & Spa

Executive Sous Chef | FARM Restaurant | Carneros Resort & Spa

Carneros Resort and Spa

Napa, CA • On-site

$80K - $90K/yr

Full-time

Re-posted 12 days ago

Job description

Reports to: Executive Chef

Position Overview

The Executive Sous Chef at FARM Restaurant at Carneros Resort and Spa is a key leader in the kitchen, supporting the Executive Chef in overseeing culinary operations while embodying a farm-to-table philosophy. This role is responsible for maintaining the highest culinary standards, managing kitchen staff, and ensuring that every dish reflects the freshness, sustainability, and exceptional quality that define FARM’s luxury dining experience. The ideal candidate is passionate about seasonal ingredients, sustainable sourcing, and creative culinary techniques that enhance local flavors.

Key ResponsibilitiesCulinary Excellence & Farm-to-Table Philosophy
  • Collaborate with the Executive Chef to develop and execute seasonal menus that showcase fresh, locally sourced ingredients.
  • Maintain strong relationships with local farmers, ranchers, and purveyors to ensure the highest quality, sustainable ingredients.
  • Demonstrate expert culinary techniques, ensuring consistent preparation, presentation, and flavor profiles for all dishes.
  • Innovate and introduce new dishes that align with the farm-to-table concept and reflect the Napa Valley culinary heritage.
  • Ensure that all menu items meet FARM’s luxury dining standards, focusing on taste, presentation, and sustainability.
Kitchen Leadership & Team Management
  • Lead, train, and mentor a team of culinary professionals, fostering a positive and collaborative kitchen environment.
  • Provide hands-on leadership during service, ensuring efficient, high-quality food preparation and plating.
  • Conduct regular team meetings and pre-shift briefings to communicate menu changes, service expectations, and culinary techniques.
  • Implement coaching and performance management strategies to support team development.
  • Schedule kitchen staff, optimizing labor costs while maintaining service excellence.
Operational Efficiency & Food Safety
  • Oversee daily kitchen operations, including inventory management, food preparation, and sanitation.
  • Maintain accurate inventory of ingredients, minimizing waste through proper storage and utilization.
  • Ensure compliance with health, safety, and sanitation standards, including regular inspections and temperature checks.
  • Collaborate with the Executive Chef to maintain kitchen equipment and ensure a clean, organized workspace.
Collaboration & Event Support
  • Work closely with the Food & Beverage team to coordinate special events, seasonal dinners, and private functions.
  • Support the planning and execution of wine-pairing dinners, chef’s table experiences, and other exclusive culinary events.
  • Act as a culinary ambassador for FARM, engaging with guests during special experiences and promoting the farm-to-table philosophy.
Financial Management & Cost Control
  • Monitor food costs, labor expenses, and inventory to ensure financial targets are met.
  • Implement portion control and waste reduction practices to optimize profitability.
  • Collaborate with the Executive Chef on budgeting, cost forecasting, and supplier negotiations.
Qualifications:
  • Culinary degree from an accredited institution or equivalent experience.
  • 3-5 years of experience as a Sous Chef or higher in a fine dining, farm-to-table, or luxury resort setting.
  • Strong understanding of seasonal ingredients, sustainable sourcing, and farm-to-table cuisine.
  • Proven leadership skills, with experience training and managing kitchen teams.
  • Excellent culinary skills, with a focus on technique, presentation, and flavor balance.
  • Knowledge of food safety regulations and best practices.
  • Strong organizational and multitasking abilities, with attention to detail.
  • Flexible schedule, including availability to work evenings, weekends, and holidays.
  • Passion for culinary innovation, sustainability, and exceptional guest experiences.