CULINARY AND BOH OPERATIONS LEADER

A renowned and forward-thinking restaurant group is seeking a dynamic and passionate Culinary and BOH Operations Manager to lead back-of-house (BOH) operations across Five restaurants, all in Manhattan, between Chelsea and Soho.

This pivotal role requires a seasoned culinary professional with a robust background in high-volume kitchens, exceptional leadership skills, and a keen eye for operational efficiency. The ideal candidate will inspire culinary creativity, uphold the highest food quality standards, and ensure smooth, efficient kitchen operations. Reporting directly to Managing Partners and Corporate Executive Chefs, the Culinary Leader will mentor and supervise chef teams, monitor financial performance, and drive excellence in culinary offerings.

The perfect candidate is an excellent communicator, a leader by example, and highly organized.

Compensation

• Salary: $140,000 - $170,000
• Benefits:
  • Individual Health Care Plan (75% employer contribution)
  • Annual Paid Time Off: 2 weeks in the first year, increasing to 3 weeks from the third year onward
  • TransitChek pre-tax transit benefit
  • Quarterly dining privileges at company restaurants
  • Access to wellness classes

Key Responsibilities

Culinary

• Ensure all menus align with the organization’s ethos for seasonality and local sourcing.
• Establish strong relationships with key suppliers for optimal quality and pricing.
• Explore farmers' markets and identify new supplier leads.
• Monitor vendor pricing and ensure unified pricing across all locations.
• Oversee seasonal menu launches, including dish costing, training, documentation, and reporting.
• Participate in tastings and provide constructive feedback to maintain high standards.
• Dine at each location quarterly to evaluate consistency and provide feedback.
• Ensure kitchens are equipped efficiently and tools are replaced as needed.

Financial and Operations Management

• Review weekly restaurant reports and address financial performance trends.
• Conduct bi-weekly meetings with chefs to resolve issues and strategize improvements.
• Monitor staffing levels, scheduling, and labor costs.
• Oversee vendor accounts to maintain current payments and delivery continuity.

Training and Development

• Observe shifts quarterly to identify training needs and ensure adherence to standards.
• Organize quarterly skill development events for chefs and sous chefs.
• Develop and refine BOH SOPs and enforce training on implementation.

Human Resources

• Provide leadership and support to chef teams.
• Address staffing, disciplinary, and benefit issues in coordination with HR.
• Standardize onboarding, scheduling, and hiring processes across the organization.

Safety

• Maintain compliance with health regulations and sanitation practices.
• Conduct regular kitchen inspections and resolve identified issues promptly.

Equipment Maintenance

• Manage equipment maintenance and replacement schedules.
• Review vendor contracts and ensure billing accuracy.

FOH Relationship

• Ensure seamless communication and coordination between FOH and BOH teams.
• Participate in pre-shift meetings and evaluate service consistency.

Social Media and Promotion

• Collaborate with social media teams to produce high-quality content showcasing menu highlights.
• Develop standards for off-site events and promotional activities.

Leadership

• Act as a BOH leader across all locations, mentoring and managing teams.
• Develop and implement training programs to support chef growth and cross-functional collaboration.

Reporting

• Provide regular updates and reports to leadership, detailing progress and identifying opportunities for improvement.

Qualifications

• Proven experience as a Chef or Culinary Director in high-volume, multi-unit environments.
• Extensive culinary knowledge and a passion for delivering exceptional dining experiences.
• Strong leadership, organizational, and communication skills.
• Creative thinker with the ability to inspire teams and innovate menus.

Physical Requirements

• Ability to stand for extended periods and perform tasks requiring physical exertion.