Welcome to an environment where passion meets the community, creating an ideal destination for memorable dining experiences. We are a proudly independent and local hospitality group that has been serving the New England area since the early 2000s. Our focus is on casual dining with a dedication to quality food prepared in-house, and we boast an extensive draft beer selection featuring local brewers and seasonal favorites. Our commitment to exceeding guests' expectations has made us the preferred choice for many. Join a team that values education, fun, and rewarding atmospheres in a small, locally owned business setting.

Job Title: Head of Culinary Operations

Status: Full Time

JOB DESCRIPTION

The Head of Culinary operations is responsible for overseeing all culinary aspects of the organization, ensuring high food quality, food and labor costs, budgets, scheduling, training and kitchen operations of our 20 locations. They will write training manuals and assist in developing and executing culinary strategies across all locations. This person will be responsible for leading kitchen managers and Executive Chefs, developing teams, managing vendor relationships, and ensuring each kitchen is a consistent, profitable, and scalable part of the business.

Essential Duties & Responsibilities:

Culinary Strategy & Brand Alignment

• Design and implement brand-specific culinary programs that reflect each concept’s identity while aligning with broader company goals.
• Collaborate with beverage and marketing teams to create cohesive guest experiences.

Profitability & Operational Efficiency

• Own food cost, assist in kitchen labor cost efficiencies, and kitchen P&Ls across all locations.
• Develop and maintain systems for accurate ordering, recipe costing, portion control, and inventory tracking.
• Identify and implement scalable systems and tools (e.g., kitchen software, digital inventory tracking, etc.).
• Oversee food safety and health code compliance; set and enforce company-wide standards.

Leadership & People Development

• Manage and mentor Executive Chefs and Kitchen Managers and back-of-house leaders across all locations.
• Create and oversee training programs that emphasize consistency, safety, growth, and accountability.
• Foster a culture of professionalism, collaboration, and pride in craft.
• Build internal pipelines for BOH growth and leadership development.

Systems & Reporting

• Develop regular reporting cadence on key kitchen KPIs (e.g., food cost %, waste %, labor %, kitchen throughput).
• Use data to guide decision-making and refine operations.
• Ensure consistent recipe documentation, prep sheets, and production guides across all units.

JOB REQUIREMENTS

Qualifications:

• 5+ years of culinary leadership experience with proven track record in multi-unit operations, staff development, and financial management.
• Deep understanding of food cost management, labor optimization, kitchen systems, and inventory control.
• Proven experience in leading and developing high-performing BOH teams.
• Culinary degree preferred but not required.
• ServSafe Certification or equivalent required.
• Ability to travel to multiple locations on a regular basis.
• Self-motivated and able to navigate regional travel and autonomous problem-solving.
• Strong interpersonal, communication, and negotiation skills.
• Demonstrated leadership abilities with a collaborative approach.
• Excellent customer service and guest recovery skills.
• Ability to adapt in a fast-paced, high volume, evolving environment.
• Ability to build and implement effective training programs.

Physical Requirements/Work Environment:

• Reliable transportation and ability to travel regularly between locations.
• Ability to lift at least 50 lbs and to stand for extended periods of time.

Benefits Offered:

• 401K
• Dental, Life, Medical, and Vision Insurance
• Paid Time Off and more

For an interview, submit your application with an updated resume.