As a Culinary Manager, you will be the people manager and operational owner for multiple kitchen sites, ensuring the kitchens remain safe, compliant, and fully functional at all times. You will lead and hold culinary equipment technicians accountable to established maintenance, safety, and service standards, while also coordinating external vendors and serving as the primary point of contact (POC) for client stakeholders related to kitchen operations. This role requires strong leadership, vendor and schedule management, and subject matter expertise (SME) in kitchen operations to support high-quality client interactions.

Requirements:

High school diploma, GED, or equivalent required (additional culinary, facilities, trades, or operations education preferred).

5+ years of experience supporting commercial kitchen operations, facilities, or culinary equipment maintenance environments (multi-site experience strongly preferred).

2+ years of people management experience (direct supervision, performance management, coaching, and scheduling).

Strong working knowledge of commercial kitchen equipment and kitchen operational workflows (hot line, refrigeration, warewashing, hood/ventilation systems, etc.).

Demonstrated experience managing and coordinating vendors (service providers, inspections, repairs, compliance work).

Working knowledge of safety and compliance expectations in kitchen environments (food safety/sanitation, local regulatory requirements, and general workplace safety).

Strong client/service mindset with the ability to communicate clearly with stakeholders at multiple levels.

Excellent organizational, time management, and prioritization skills; able to manage multiple sites and competing priorities.

Comfortable with documentation and administrative work (work orders, scheduling, service records, performance documentation).

Must be highly safety conscious and able to enforce standards consistently.

Valid driver’s license and driving record that aligns with safety standards (if travel between sites is required).

Responsibilities:

Own operational readiness for multiple kitchen sites, ensuring kitchens are functional, safe, and supported with minimal downtime.

Lead, manage, and coach culinary equipment technicians to ensure all maintenance, repair, PMs, documentation, and service behaviors are executed to standard (including adherence to the requirements in the Lead Culinary Equipment Technician job scope).

Set clear expectations for technicians and ensure consistent execution of:

Preventative maintenance schedules

Emergency response and repair timelines

Safety and sanitation practices

Service documentation and work order completion

Create and manage staffing plans and technician schedules to align coverage with site operational needs and service windows.

Schedule vendors for repairs, inspections, and specialty services; coordinate access, timing, and scope of work across multiple sites.

Serve as the POC for kitchen operations across assigned sites, coordinating with internal partners and client representatives.

Act as the SME for client interaction related to kitchen spaces—communicate status, risks, timelines, and corrective actions clearly and professionally.

Ensure compliance items are completed on time (e.g., inspections, corrective actions, required documentation, safety follow-ups), and maintain audit-ready records.

Review service trends and recurring equipment issues; drive root-cause solutions, standardization, and continuous improvement across sites.

Manage vendor performance by reviewing service quality, timelines, and cost; support bid collection and evaluate options when needed.

Maintain accurate operational documentation, including service records, compliance logs, schedules, and team performance notes.

Conduct performance check-ins, provide feedback, complete evaluations, and support training/development plans for technicians.

Promote a positive, accountable, and service-oriented culture with strong customer service toward guests, customers, clients, and coworkers.