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Culinary Operations Jobs (NOW HIRING)

honeygrow

Culinary Operations Intern

Philadelphia, PA · On-site

$20/hr

Culinary Operations Intern ABOUT HONEYGROW honeygrow is a thriving Philadelphia-based fast-casual restaurant with a growing number of locations in the mid-Atlantic, northeast, and mid-West regions.

Fresh Kitchen

Culinary Operations Manager

Tampa, FL · On-site

$65K - $75K/yr

THE ROLE As a Culinary Operations Manager , you are the primary leader of the back-of-house and accountable for: - Product + Execution (food quality, speed, consistency, kitchen flow) - Food Safety ...

Fresh Kitchen

Culinary Operations Manager

Lake Mary, FL · On-site

$65K - $75K/yr

THE ROLE As a Culinary Operations Manager , you are the primary leader of the back-of-house and accountable for: - Product + Execution (food quality, speed, consistency, kitchen flow) - Food Safety ...

Sodexo

Senior Manager, Culinary Operations

Seattle, WA · On-site

Role Overview Senior Manager, Culinary Operations | Seattle, WA Lead the Future of Food Service Sodexo is seeking a Senior Manager, Culinary Operations to elevate high-end corporate dining across a ...

Fresh Kitchen

Culinary Operations Manager

Winter Park, FL · On-site

$65K - $75K/yr

THE ROLE As a Culinary Operations Manager , you are the primary leader of the back-of-house and accountable for: - Product + Execution (food quality, speed, consistency, kitchen flow) - Food Safety ...

Fresh Kitchen

Culinary Operations Manager

Boca Raton, FL · On-site

$65K - $75K/yr

THE ROLE As a Culinary Operations Manager , you are the primary leader of the back-of-house and accountable for: - Product + Execution (food quality, speed, consistency, kitchen flow) - Food Safety ...

Fresh Kitchen

Culinary Operations Manager

Tampa, FL · On-site

$65K - $75K/yr

THE ROLE As a Culinary Operations Manager , you are the primary leader of the back-of-house and accountable for: - Product + Execution (food quality, speed, consistency, kitchen flow) - Food Safety ...

Sodexo

Senior Manager, Culinary Operations

Seattle, WA · On-site

$120K - $155K/yr

Role Overview Senior Manager, Culinary Operations | Seattle, WA Lead the Future of Food Service Sodexo is seeking a Senior Manager, Culinary Operations to elevate high-end corporate dining across a ...

CookUnity

Culinary Operatons Lead

New York, NY · On-site

$20 - $22/hr

The Culinary Operations Lead will support Supervisors and kitchen teams in maintaining operational efficiency, quality control, and a collaborative kitchen environment. Key Responsibilities:

CookUnity

Culinary Operatons Lead

New York, NY · On-site

$20 - $22/hr

The Culinary Operations Lead will support Supervisors and kitchen teams in maintaining operational efficiency, quality control, and a collaborative kitchen environment. Key Responsibilities:

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Fresh Kitchen

Culinary Operations Manager

Lutz, FL · On-site

$65K - $75K/yr

THE ROLE As a Culinary Operations Manager , you are the primary leader of the back-of-house and accountable for: - Product + Execution (food quality, speed, consistency, kitchen flow) - Food Safety ...

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Culinary Operations information

See salary details

$31.5K

$77.3K

$136.5K

How much do culinary operations jobs pay per year?

As of Jul 7, 2026, the average yearly pay for culinary operations in the United States is $77,254.00, according to ZipRecruiter salary data. Most workers in this role earn between $39,500.00 and $102,500.00 per year, depending on experience, location, and employer.

How does a Culinary Operations professional typically collaborate with other departments in a hospitality setting?

Culinary Operations professionals frequently work closely with front-of-house teams, event coordinators, and procurement departments to ensure smooth service and high-quality food delivery. They participate in menu planning meetings, coordinate inventory needs, and address feedback to enhance guest satisfaction. Effective communication and teamwork are essential, as these professionals bridge the gap between kitchen staff and management to streamline operations and resolve challenges efficiently.

What is the difference between Culinary Operations vs Culinary Supervisor?

AspectCulinary OperationsCulinary Supervisor
CredentialsFood safety certifications, culinary trainingFood safety certifications, supervisory training
Work EnvironmentKitchen, food service settingsKitchen, food service, overseeing staff
Employer & Industry UsageRestaurants, hotels, cateringRestaurants, hotels, food service establishments
Common Search/ComparisonFocus on food preparation, kitchen managementFocus on team supervision, daily operations

While Culinary Operations involves managing overall kitchen functions, including food prep and workflow, Culinary Supervisor focuses on overseeing staff and ensuring daily service runs smoothly. Both roles require culinary knowledge and certifications, but Culinary Operations has a broader scope, whereas Culinary Supervisors emphasize team management.

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

To thrive in Culinary Operations, you need strong culinary expertise, knowledge of food safety standards, and experience in kitchen management, often supported by a culinary degree or equivalent experience. Familiarity with commercial kitchen equipment, inventory management systems, and certifications like ServSafe are commonly required. Excellent leadership, teamwork, and problem-solving skills help you adapt to fast-paced environments and lead diverse teams. These skills ensure efficient kitchen operations, consistent food quality, and a safe, productive work environment.

What is culinary operations?

Culinary operations refers to the management and coordination of all activities related to food preparation, cooking, and service within a restaurant, hotel, or other food service establishment. Professionals in culinary operations oversee menu planning, inventory management, kitchen staff, and ensure food quality and safety standards are met. They play a vital role in delivering a positive dining experience by optimizing kitchen workflows and maintaining high standards of cleanliness and efficiency.
More about Culinary Operations jobs
What cities are hiring for Culinary Operations jobs? Cities with the most Culinary Operations job openings:
What are the most commonly searched types of Culinary Operations jobs? The most popular types of Culinary Operations jobs are:
What states have the most Culinary Operations jobs? States with the most job openings for Culinary Operations jobs include:
Culinary Operations jobs near you
Infographic showing various Culinary Operations job openings in the United States as of July 2026, with employment types broken down into 75% Full Time, 24% Part Time, and 1% Temporary. Highlights an 100% Physical job distribution, with an average salary of $77,254 per year, or $37.1 per hour.
Culinary Operations Intern

Culinary Operations Intern

honeygrow

Philadelphia, PA • On-site

$20/hr

Part-time

Posted 6 days ago

Honeygrow rating

6.6

Company rating: 6.6 out of 10

Based on 14 frontline employees who took The Breakroom Quiz

Job description

Culinary Operations Intern
ABOUT HONEYGROW
honeygrow is a thriving Philadelphia-based fast-casual restaurant with a growing number of locations in the mid-Atlantic, northeast, and mid-West regions. Founded on the principles of bringing people together over quality, wholesome, and simple foods, honeygrow remains committed to its roots. Yet it's our key ingredient - our team - that truly propels and differentiates us in becoming a sustaining, great brand. We believe that our team members are the heart and soul of honeygrow, driving our success and embodying our core values of grit, pride, compassion, and focus. At honeygrow, creating and building a distinctive brand is in our DNA. As a company on the cusp of substantial growth, we are looking for like-minded individuals who share our passion and values to join us in shaping the future of honeygrow. We invite you to be a part of our story and contribute to our journey as we continue to redefine the fast-casual dining experience.
honeygrow's success depends on our people. Our restaurants can only prosper and provide opportunities for employment and growth when we continually improve ourselves, and the work we do. We believe that a commitment to uncompromising values and integrity should always support our decisions and actions as we pursue our goals. The following Core Values will guide our team as we move forward:
  • Work hard at work worth doing
  • Your work directly betters people's lives and happiness
  • Enlighten each other to enlighten our guests
  • Always be learning, always be improving
  • Be mindful of your surroundings
  • Exceed expectations

ABOUT THE ROLE:
The Operations Services Culinary Intern is a short-term role responsible for producing the ground-truth data that makes three of honeygrow's core systems trustworthy: Restaurant 365 (food cost), PreciTaste (food production), and MenuCalc (guest-facing nutrition). The work begins in the kitchen-capturing real prep yields and real portion weights as the team actually executes them during service-and ends with that data flowing back into the platforms that drive ordering, prep planning, and nutrition information.
KEY BEHAVIORS:
  • Detail-Obsessed: Comfortable with the kind of repetitive, precise measurement that produces trustworthy averages. Understands that "close enough" early in the project compounds into expensive errors downstream.
  • Field-Comfortable: Willing and able to spend significant time in working kitchens. Comfortable around heat, equipment, and the pace of service, and able to collect data without slowing the team down.
  • System-Minded: Bridges the kitchen and the spreadsheet. Can take what was just observed at the make line and translate it into a recipe record in R365, PreciTaste, or MenuCalc without losing context.
  • Self-Directed: Manages the project independently between site visits, asks for help when blocked, and communicates progress proactively without needing to be chased.
  • Professional Presence: Represents the Restaurant Support Center well during restaurant visits-respectful of operators' time, focused, and easy to host.
  • Continuous Improvement Mindset: Looks for ways to make the process better as the work progresses. Willing to flag when the original plan isn't working and propose a better one.

ROLES + RESPONSIBILITIES:
The three projects are intertwined by design. Yield data and portion data collected once feed all three systems, so accuracy and consistency in the field translate directly into better food cost analysis, smarter prep production, and reliable nutrition information for our guests.
In-Restaurant Data Collection
  • Prep Recipe Yield Studies: Visit honeygrow restaurants and capture pre-prep and post-prep weights for every bulk prep recipe. Each measurement is repeated multiple times under normal operating conditions so that averaged yields-not one-off snapshots-become the system of record.
  • Portion Weight Studies: For each ingredient on the make line, record 25-30 individual portion weights using the exact utensil or device the team uses during service. The goal is a defensible average that reflects what guests actually receive, not idealized lab conditions.
  • Method Consistency: Follow a standardized methodology across every restaurant visit so that data from one location is directly comparable to data from another. Document the utensil, scale, prep step, and any deviations that could affect results.
  • Field Documentation: Maintain clean, time-stamped records that include location, date, prep recipe or ingredient name, utensil used, and every individual measurement. Treat raw data with the discipline that downstream systems depend on.

Systems Updates
  • Restaurant 365 (Food Cost): Review and update every recipe in R365 using validated yield and portion data. These records drive R365's predictive ordering and actual-vs-theoretical food cost reporting-the accuracy of those reports lives or dies by this work.
  • PreciTaste (Food Production): Review and update recipes in PreciTaste so that prep production recommendations reflect real ingredient behavior, reducing both stockouts during service and over-prep that turns into waste.
  • MenuCalc (Nutrition): Audit menu item entries in MenuCalc and update with revised ingredient weights and recipe components. MenuCalc drives the nutrition information honeygrow publishes to guests, making accuracy both an operational and a compliance concern.
  • Discrepancy Resolution: Identify and surface differences between recipes, prep procedures, and the three systems as they are found-not at the end of the internship. Partner with Operations Services, Culinary, and Supply Chain to resolve them.

Cross-Functional Coordination
  • Restaurant Partnership: Work alongside General Managers, prep teams, and line cooks during site visits. Be a respectful, low-friction presence in the restaurant-data collection should never come at the expense of service or the guest experience.
  • Stakeholder Updates: Provide regular progress updates to the Operations Services team covering restaurants visited, data collected, systems updated, and open issues.
  • Methodology Documentation: Leave behind clear documentation of the methodology used, decisions made, and assumptions applied so that this work is repeatable as menus evolve.
  • Project Support: Support seasonal menu updates, limited-time offerings, and new menu item setup across R365, PreciTaste, and MenuCalc. Additional duties as assigned by the Operations Services Manager.

KEY SUCCESS METRICS
  • Coverage: Percentage of prep recipes with validated yield data and percentage of menu line ingredients with verified portion weights.
  • Systems Completion: Recipes updated in Restaurant 365, recipes updated in PreciTaste, and menu items audited and updated in MenuCalc.
  • Data Quality: Consistency of methodology across restaurants and the defensibility of averages when reviewed by Culinary and Supply Chain stakeholders.
  • Downstream Impact: Measurable improvement in actual-vs-theoretical food cost variance and in the accuracy of PreciTaste prep recommendations following the updates.

REQUIREMENTS:
  • Currently pursuing or recently completed coursework in culinary arts, food science, nutrition, hospitality management, supply chain, or a related field.
  • Comfort with spreadsheets (Excel or Google Sheets) and a willingness to learn restaurant management platforms (Restaurant 365, PreciTaste, MenuCalc).
  • Access to reliable transportation and ability to travel to honeygrow restaurants across the region. Mileage reimbursed per company policy.
  • Ability to stand for extended periods, lift up to 25 lbs, and work in an active restaurant environment that includes heat, sharp tools, and the normal pace of service.
  • Short-term role; specific duration, weekly hours, and start date to be set with the Operations Services Manager.
  • Fluency in spoken and written English

Please note that this is not a remote position. honeygrow's Restaurant Support Center (HQ) is located in Philadelphia, PA.
honeygrow is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, national origin, religion, sex, pregnancy, marital status, sexual orientation, gender identity, age, physical or mental disability, or covered veteran status., or any other class protected by applicable law. EEO Employer M/F/Vet/Disabled.
If you require reasonable accommodation during any part of the employee selection process or employment process, please direct all inquiries to hr@honeygrow.com.
honeygrow does not accept unsolicited resumes from third-party recruiters or employment agencies and is not responsible for fees from recruiters or other agencies except under specific written agreement with honeygrow. Any unsolicited resumes sent to honeygrow are deemed to be the property of honeygrow, and honeygrow reserves the right to hire those candidate(s) without any financial obligation to the recruiter or agency.
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.

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