Culinary Manager, Scratch Italian Restaurant, Seacoast New Hampshire
A from scratch Italian restaurant in the Seacoast New Hampshire area, doing $3M to $4M with a warm, neighborhood feel and a growing multi unit footprint, is hiring a Culinary Manager. Gravity Talent Partners is running this search confidentially on the company's behalf.
What You Will Own
Lead the kitchen on your shifts: line, prep, ticket times and plating
Train, schedule and coach cooks and prep staff
Own ordering, receiving and inventory with the kitchen leadership team
Hold recipe specs, food safety and sanitation to brand standard
Manage food cost and kitchen labor at the shift level
Partner with front of house managers to keep service and food in sync
What We Are Looking For
Kitchen Manager, Sous Chef or Culinary Manager experience in a scratch casual or full service restaurant
Consistent, organized and fast on a high volume line
Comfortable with ordering, inventory and kitchen financials
A teacher who builds cooks and keeps a positive kitchen
Steady, people first and guest focused
Compensation
Up to $75K, full time.
How to Apply
Apply below and your information comes straight to our team. A Gravity Talent Partners recruiter reviews every application and will reach out if your background is a fit. This search is confidential.
The Culinary Manager Role
A Culinary Manager leads a restaurant kitchen as part of the management team, in many growth brands the equivalent of a Kitchen Manager or Sous Chef with broader responsibility. The role runs the line and prep on its shifts and shares ownership of food cost, labor and kitchen standards.
Day to day, the Culinary Manager runs service from the line, writes prep, orders and receives product, manages inventory, and holds recipe specs, plating and ticket times at volume. The role trains and schedules cooks and keeps sanitation and food safety tight.
Culinary Managers in multi unit growth brands are the pipeline for Executive Chef, Kitchen Manager and General Manager roles. The best ones pair solid cooking with the organization and people skills to run a consistent kitchen across many shifts and many cooks.
Candidates come from Sous Chef, Kitchen Manager, Lead Line Cook or Culinary Manager roles in scratch casual, full service and fast casual restaurants.
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