Culinary Manager
$51,700–$63,100 year
On-site · Brooklyn Center, Minnesota, United States
Job Summary
Executive Culinary Manager leads all culinary operations at the venue, supervising and developing the kitchen team, managing inventory, ordering, and vendor relationships, and ensuring food and labor costs stay within budget. The role drives culinary excellence through standardized recipes, presentation standards, and menu planning for events, while maintaining safety, sanitation, and regulatory compliance. It requires strong leadership, the ability to coach and develop a high-performing team, and partnering with venue leadership and Home Office to implement improvement plans in a fast-paced, high-volume environment.
Required Qualifications
- Minimum 8 years of culinary management experience in a high-volume environment
- Culinary degree, professional culinary certification, or equivalent training and experience in a high-volume full-service kitchen and events-driven environment preferred
- Must be 21 years of age or older as required by state or local law
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