Culinary Operations Manager

To enrich the lives of our communities with the love and light of Jesus.

Culinary Operations Manager Overview

The Culinary Operations Manager leads all aspects of production kitchen operations with a strong focus on team development operational efficiency product quality and employee engagement. This role oversees kitchen leaders and team members while fostering a culture aligned with Five Daughters Bakerys values and hospitality standards.

This position is responsible for developing strong leadership through coaching and mentoring improving workflows and kitchen processes and maintaining facility and equipment standards to ensure a clean safe and efficient production environment.

Through collaboration communication and continuous improvement the Culinary Operations Manager ensures consistent quality and excellence across all kitchen operations while building strong teams and driving operational success.

• Provide oversight coaching and development of Kitchen Managers Leads and their teams
• Lead within a dynamic fast-paced 24-hour operational environment
• Ensure effective interdepartmental communication and cross-functional collaboration
• Oversee all kitchen production to ensure quality consistency and operational standards are met
• Conduct quality audits and ensure full food safety compliance (labeling sanitation procedures)
• Conduct weekly kitchen walkthroughs to assess cleanliness organization and equipment condition
• Oversee labor management in partnership with kitchen managers
• Ensure proper staffing levels and scheduling alignment with production volume
• Review and approve schedules based on operational needs and labor efficiency
• Monitor production forecasting and ensure product volumes are met and delivered to stores; troubleshoot shortages as needed
• Oversee training coaching and performance evaluations for managers and staff
• Identify and develop future leaders within the kitchen team
• Address employee concerns and support team wellness while fostering a strong values-driven culture
• Drive continuous improvement of processes workflows and kitchen layout
• Ensure all recipes meet quality and consistency standards
• Partner with the Director of Operations on creative product development
• Collaborate with Sales Transportation and Inventory teams on production planning
• Oversee kitchen equipment maintenance upkeep and proper usage
• Schedule and manage routine hood cleanings and fryer oil rotation
• Coordinate facility maintenance and ensure timely resolution of repairs
• Manage operational reporting systems (dough tracking spreadsheets etc.)
• Maintain on-call availability for 1st 2nd and 3rd shift support as needed
• Facilitate key meetings including kitchen manager department production planning and cross-functional leadership meetings

• High school diploma or GED required; Bachelors degree preferred
• Must be 21 years of age
• ServSafe Manager Certification required
• Proven culinary experience in a high-volume kitchen or production environment
• Proven leadership experience in a high-volume kitchen or production environment
• Strong ability to lead mentor and develop teams
• Experience managing food and labor costs to meet operational goals
• Strong communication organization and problem-solving skills
• Ability to work a flexible schedule including nights weekends holidays and 24-hour operational support
• High level of professionalism integrity and accountability in a fast-paced environment

Benefits

• 10 days PTO (vacation/sick)
• Company contribution toward health dental and vision insurance
• Company-sponsored Employee Assistance Program (EAP)
• $50 monthly contribution toward YMCA gym membership
• Pastry and Coffee Perks!

Compensation:

Pay: $68000 - $75000

Total Compensation Potential: Up to $80000

Performance-based bonus contingent on KPI targets