Culinary Operations Manager

Career Guide
The Culinary Operations Manager oversees the kitchen operations and culinary staff to ensure efficient service and quality food production. This role involves managing budgets, training staff, maintaining compliance with health regulations, and collaborating with other departments to enhance overall dining experience.

Key Responsibilities

  • Manage daily culinary operations and kitchen staff.
  • Develop and implement menus and culinary procedures.
  • Ensure compliance with health and safety regulations.
  • Monitor inventory and manage food costs.
  • Collaborate with suppliers for quality ingredients.

Top Skills for Success

Leadership
Budget Management
Menu Development
Food Safety Compliance
Supplier Negotiation

Career Progression

Can Lead To
Executive Chef
Food and Beverage Director
Transition Opportunities
Hospitality Manager
Operations Director

Common Skill Gaps

Often Missing Skills
Advanced Culinary TechniquesStrategic Planning
Development SuggestionsConsider enrolling in advanced culinary workshops and strategic management courses to bridge skill gaps.

Salary & Demand

Median Salary Range
Entry Level$50,000 - $60,000
Mid Level$60,000 - $80,000
Senior Level$80,000 - $100,000
Growth Trend
The demand for Culinary Operations Managers is expected to grow as the hospitality and food service industries expand and innovate.

Companies Hiring

Major Employers
Marriott InternationalHilton HotelsSodexo
Industry Sectors
HospitalityFood Service

Recommended Next Steps

1
Gain experience in diverse culinary environments.
2
Pursue certifications in food safety and hospitality management.

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