Culinary Manager - New Port Beach

Key Responsibilities

• Exercise independent judgment in forecasting demand and authorizing procurement strategies to optimize food costs.
• Analyze inventory data and historical trends to establish par systems and mitigate waste, holding final accountability for BOH financial performance.
• Direct the work of kitchen personnel by exercising discretion in scheduling, performance management, and staffing assignments based on real-time business fluctuations.
• Evaluate staff performance, identify training requirements, and execute disciplinary actions to ensure adherence to operational standards.
• Maintain authority over food preparation and presentation protocols. Assess, develop, and enforce quality control standards through regular audits, ensuring the kitchen meets established brand and safety benchmarks.
• Ensure the facility operates in full compliance with local, state, and federal health and safety regulations. Formulate and implement sanitation policies, taking corrective action to mitigate operational risk and ensure institutional accountability.
• Serve as a key member of the management team, participating in the development of operational strategy. Communicate operational goals to staff, troubleshoot systemic challenges, and provide insights during management meetings to facilitate long-term business improvements.
• Design, implement, and audit back-of-house operational systems, including prep schedules, inventory control methods, and standard operating procedures. Continuously evaluate the effectiveness of these systems and modify them to drive efficiency and operational excellence.

Qualifications

• Minimum 5–7 years of progressive culinary experience, with at least 3 years in a management/leadership role within a fine-dining or high-volume upscale environment.
• Proven experience in managing the "business side" of a kitchen, including P&L oversight, food and cost management.
• Proven expertise in food safety protocols and rigorous maintenance of sanitation standards, with a demonstrated commitment to operational excellence and regulatory compliance.
• A calm, authoritative demeanor capable of maintaining order and morale in high-pressure, fast-paced service environments.
• Advanced knowledge of food service industry regulations and safety standards.
• Valid ServeSafe or Food Handler’s certification (or ability to obtain within 30 days of hire).

Benefits

• Competitive salary and bonus opportunities
• Health and wellness benefits
• Paid time off and employee meals
• Professional development and growth opportunities

Physical Requirements

• Ability to stand and walk for extended periods (up to 8–10 hours per shift).
• Ability to lift and carry up to 25–50 pounds as needed.
• Must be available to work flexible hours, including evenings, weekends, and holidays.

Compensation

$78,000.00 - $85,000.00 per year