Executive Culinary Manager

Executive Culinary Manager

The Executive Culinary Manager leads all culinary operations at the venue, ensuring guests receive exceptional, consistent, best-in-class dining experiences. This role requires two critical skill sets: deep culinary expertise and strong people leadership.

The Executive Culinary Manager supervises, trains, coaches, and develops the kitchen team, while also managing the full scope of culinary operations; scheduling, inventory, ordering, food and labor cost management, safety and sanitation, vendor relationships, and menu development.

As a leader of a high-energy, guest-facing venue, this role requires a flexible schedule including evenings, weekends, and holidays, with availability to work extended hours during peak periods, special events, and high-volume seasons.

Core competencies for success include:

• Drives Results
• Builds Effective Teams
• Plans and Aligns
• Ensures Accountability

Qualifications:

• 3+ years of culinary management or supervisory experience in a high-volume restaurant, hotel, or entertainment environment.
• Culinary degree, professional culinary certification, or equivalent training and experience in a high-volume, full-service kitchen and events-driven environment is strongly preferred.
• Must be 21 years of age or older as required by state or local law.

Physical requirements include:

• Ability to remain on your feet and in motion for extended periods throughout the shift, including standing, walking, and navigating a fast-paced kitchen environment.
• Ability to lift, carry, and move items up to 50 pounds independently and up to 75 pounds with assistance.
• Ability to navigate stairs, ramps, and multi-level areas of the venue.
• Ability to work in varying temperature environments on a frequent basis.
• Ability to perform repetitive hand and wrist motions including cutting, stirring, lifting, and operating kitchen equipment throughout the shift.
• Ability to communicate clearly and effectively in a high-energy venue environment.
• Ability to work in a fast-paced, high-volume environment while maintaining focus, food safety standards, and quality under pressure.

Salary for position $92,820 - $113,360

Benefits include: Free Play & 1/2 price food! Health, dental, vision, 401(k) team member match, free mental well-being platform and that's just for starters for those who qualify. View team member benefits here.