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Culinary Operations Manager Jobs (NOW HIRING)

CookUnity

Culinary Operations Supervisor

Seattle, WA · On-site

$24 - $30/hr

Culinary Operations Supervisor The Role The Culinary Operations Supervisor is a hands-on leader ... Ability to manage multiple priorities during live service Nice to Have * Experience auditing ...

CookUnity

Culinary Operations Supervisor

Seattle, WA · On-site

$24 - $30/hr

Culinary Operations Supervisor The Role The Culinary Operations Supervisor is a hands-on leader ... Ability to manage multiple priorities during live service Nice to Have * Experience auditing ...

Sugar Bowl Resort

Culinary Service Manager, Judah Cafe

CA · On-site

$72K - $85K/yr

This role owns all aspects of Judah Café's culinary operations, as well as any banquets in the ... The Culinary Service Manager is wholly responsible for the facility's cleanliness and sanitation ...

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How much do culinary operations manager jobs pay per year?

As of Sep 13, 2026, the average yearly pay for culinary operations manager in the United States is $63,456.00, according to ZipRecruiter salary data. Most workers in this role earn between $41,000.00 and $77,500.00 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.
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Culinary Operations Manager jobs near you

Culinary Operations Director

San Jose, CA • On-site

I.K. Hofmann USA, Inc.
See more jobs at I.K. Hofmann USA, Inc.external

Other

Posted 9 days ago

Job description

This is a senior leadership role overseeing a complex culinary and production operation, with responsibility for food safety, quality, operational performance, cost control, team development, and continuous improvement.


The ideal candidate will bring a strong combination of culinary operations and large-scale food production/manufacturing leadership and be comfortable leading teams in a fast-paced, highly regulated environment.


Key Responsibilities

  • Lead large-scale culinary and food production operations
  • Drive food safety, sanitation, quality, and regulatory compliance
  • Oversee production planning, scheduling, and process controls
  • Manage labor, food costs, waste, productivity, quality, and operational KPIs
  • Implement standardized processes and continuous improvement initiatives
  • Champion Lean manufacturing and operational excellence principles
  • Develop and lead culinary, supervisory, and production teams
  • Partner cross-functionally with Supply Chain, Quality, Engineering, Maintenance, and other operational teams
  • Use data and performance metrics to improve efficiency, quality, and overall business results

What We’re Looking For

  • 10+ years of leadership experience in high-volume food production, food manufacturing, commissary operations, large-scale culinary operations, or a similar environment
  • Strong background in production management, food safety, quality systems, and operational performance
  • Experience managing large teams and complex production environments
  • Knowledge of HACCP, GMP, and applicable food safety/regulatory standards
  • Experience with ERP/MRP systems and production planning
  • Continuous improvement or Lean manufacturing experience
  • Proven success improving quality, efficiency, cost, and team performance


This is an excellent opportunity for an experienced operational leader who knows how to balance culinary quality with the discipline and efficiency of large-scale production.


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