Culinary Manager
On-siteFishers, Indiana, United States
Job Summary
Supervise the kitchen team in delivering best-in-class culinary experiences every shift while managing day-to-day line operations or events execution as assigned. Coach and develop team members, delegate tasks effectively, and ensure completion and quality standards are met. Select and develop recipes to corporate approval, standardize production, and plan menus for special events. Monitor inventory levels, manage food and labor costs within budget, and oversee safety and sanitation in compliance with regulations. Maintain equipment operation, cleanliness, and presentation techniques to uphold consistent quality. Demonstrate core values of Fun, One Team, Excellence, Courage, and Caring while supporting the Executive Culinary Manager in building a high-performance kitchen.
Required Qualifications
- Minimum 3 years of culinary management experience in a high-volume environment
- Must be 21 years of age or older as required by state or local law
- Ability to remain on your feet and in motion for extended periods throughout the shift, including standing, walking, and navigating a fast-paced kitchen environment
- Ability to lift, carry, and move items up to 50 pounds independently and up to 75 pounds with assistance
- Ability to navigate stairs, ramps, and multi-level areas of the venue
- Ability to work in varying temperature environments on a frequent basis, including hot kitchen conditions, walk-in coolers, and freezers
- Ability to perform repetitive hand and wrist motions including cutting, stirring, lifting, and operating kitchen equipment throughout the shift
- Ability to communicate clearly and effectively in a high-energy venue environment that may include moderate to high levels of background noise
- Ability to work in a fast-paced, high-volume environment while maintaining focus, food safety standards, and quality under pressure
Desired Qualifications
- Culinary degree, professional culinary certification, or equivalent training and experience in a high-volume full-service kitchen and events-driven environment preferred
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