Senior Culinary Manager

2 weeks ago


Burbank, California, United States Castaway Full time
About Us: Specialty Restaurants is a prominent name in the hospitality sector, recognized for its vibrant and successful family-owned legacy.

Our flagship location, Castaway, has been honored as one of Travel + Leisure's "Best Date Spots in America" and offers a unique dining experience where every individual, including our staff, is treated like a star.

Our menu, inspired by seasonal ingredients, showcases exceptional cuts of meat sourced from top-tier butchers, a raw bar, vegetable-forward sides, and customizable charcuterie boards.

Castaway has garnered numerous accolades, including recognition as one of the top "Most Romantic Restaurants in LA" by various esteemed publications.

At Castaway/Specialty Restaurants, our mission is to continually innovate and deliver a five-star experience for our teams, guests, partners, and the community.

Position Overview: The Senior Culinary Manager plays a pivotal role in supervising the daily culinary operations of the establishment. This includes managing inventory, placing orders, creating recipe documentation, training staff, ensuring kitchen safety and cleanliness, and consistently producing high-quality dishes.

In addition, this role supports the Executive Chef by undertaking assigned projects. We offer comprehensive health plans, including various medical and dental options, employer-contributed Health Savings Accounts for employees and their dependents.
Enjoy paid floating holidays for five major holidays.
Participate in our Education Assistance Program (EdAP) aimed at fostering growth in hospitality-related education.
Access our Employee Assistance Program (EAP) to support work-life balance.
A signing bonus of $1,000 is available after 90 days of employment.

Key Responsibilities:
  • Ensure adherence to all recipe guidelines to maintain consistent quality, proper presentation, and food safety standards; consult with the Executive Chef regarding any concerns.
  • Safely and correctly operate all kitchen equipment.
  • Follow established safe food handling guidelines as set by the facility and the Executive Chef.
  • Adhere to all sanitation and nutrition practices.
  • Comply with portion sizes, quality standards, and departmental policies and procedures.
  • Oversee and assist kitchen staff in all aspects of food production.
  • Minimum of three years' experience in a similar culinary leadership role within a high-volume restaurant environment.
  • Strong knowledge of OSHA regulations and local Department of Health guidelines.


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