Regional Culinary Operations Manager

2 weeks ago


Austin, Texas, United States Scratch Restaurants Group Full time
Job Overview

Compensation and Benefits:

  • 401(k) plan
  • 401(k) matching contributions
  • Comprehensive dental coverage
  • Employee discounts on dining
  • Health insurance options
  • Parental leave policy
  • Vision insurance
  • Access to wellness resources

Company Background:
Scratch Restaurants was founded by Chefs Phillip Frankland Lee and Margarita Kallas-Lee, who aimed to redefine the restaurant experience with their unique concepts. Each restaurant operates independently, yet they all share a commitment to artisanal, from-scratch hospitality. We are currently expanding our innovative Sushi|Bar and Pasta|Bar tasting menu offerings.


Position Summary:
The Regional Culinary Operations Manager plays a crucial role in maintaining the quality of food and service across multiple locations within a designated area, ensuring compliance with company standards and protocols. This position involves supporting the launch of new locations, assisting on-site culinary directors with inventory and maintenance, implementing new recipes and procedures, and ensuring employee safety. The manager is also responsible for administering disciplinary actions when necessary.


Key Responsibilities:

  • Identify, train, and mentor on-site culinary staff.
  • Conduct regular evaluations of each restaurant concept, focusing on:
    • Compliance with cleanliness standards
    • Adherence to food quality standards
    • Upholding personnel policies (uniforms, grooming, etc.)
    • Facility maintenance standards
    • Human resources policies
    • Management performance assessments
    • Identifying potential staff development opportunities
    • Recognizing issues that need to be escalated to upper management
  • Lead the opening of new Sushi concepts, including:
    • Recruiting back-of-house staff (chefs, cooks, dishwashers)
    • Assisting with facility setup (tracking packages, unpacking, organizing)
    • Establishing relationships with food and supply vendors
    • Managing equipment inventory and procurement
    • Training on-site management before and after openings on company expectations and standards (scheduling, hiring, onboarding, termination practices, job descriptions, pay structures, etc.)
    • Assisting in setting financial and operational objectives
    • Developing order guides for incoming culinary staff
    • Training staff on company service standards
  • During operational hours, ensure:
    • Efficient station flow
    • Compliance with food quality standards
    • Maintenance of cleanliness standards
  • Assist in implementing new initiatives as directed by corporate management.
  • Communicate information, progress, challenges, and status of objectives to corporate management.
  • Report and assist in resolving facility-related issues.
  • Maintain and enhance company food quality standards wherever possible.

Compensation and Benefits:
Medical, dental, vision, 401(k) with matching contributions, wellness resources, paid time off, sick leave, dining discounts, and more.



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