Culinary Manager
On-siteSan Antonio, Texas, United States
Job Summary
Supervise the kitchen team in delivering best-in-class culinary experiences every shift, coach and develop team members, and delegate tasks to ensure quality. Manage day-to-day line operations or events execution as assigned, select and develop recipes to corporate approval, and standardize production for consistent quality. Monitor inventory levels, purchase product within budgetary guidelines, and maintain food and labor costs according to budget. Oversee safety and sanitation in the kitchen in compliance with all regulations. This role requires a flexible schedule including evenings, weekends, and holidays, with availability to work extended hours during peak periods, special events, and high-volume seasons. Minimum 3 years of culinary management experience in a high-volume environment is required.
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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