Culinary Arts Coordinator

2 weeks ago


Phoenix, Arizona, United States Episcope Hospitality - Phoenix Full time

Episcope Hospitality is seeking a Culinary Operations Supervisor:

Episcope Hospitality stands as one of the most rapidly expanding and dynamic hospitality firms in the United States. Founded by entrepreneur David Morton, associated with the Morton's Steakhouse legacy, Episcope is characterized by a vibrant culture that emphasizes creativity, passion, quality, and dedication. The company has a presence in several major cities and is committed to fostering an environment that promotes learning, continuous development, and collaboration with leading experts in business, culinary arts, beverage, and design.

We are currently in search of a skilled and enthusiastic Culinary Operations Supervisor to spearhead our new venture. If you have a proven track record of managing operations in a high-volume, full-service dining establishment and share our enthusiasm for culinary excellence, music, and design, we would be delighted to connect with you.

This role requires a professional and systematic Culinary Operations Supervisor with a guest-centric approach to oversee one of our most innovative kitchens. Operating Monday through Friday, this exciting project aims to deliver a thoughtfully curated experience focused on vegetables and seafood.

Compensation and Benefits:

Competitive salary commensurate with experience.

  • Health, Vision, and Dental insurance with 50% employer contribution for employees.
  • Complimentary meals during shifts.
  • Free meals during off-duty hours at any Episcope establishment.
  • Paid vacation time.
  • Performance-based bonuses linked to unit and company profitability.

Ideal Candidates will possess the following qualifications:

  • Hands-on leadership in daily kitchen operations.
  • Strong emotional intelligence and self-awareness.
  • Demonstrated success in systematizing kitchen operations, particularly in sanitation, training, and procurement.
  • Ability to select, nurture, and retain top culinary talent.
  • Financial acumen in managing P&L, labor, and food costs.
  • Knowledge of food safety and sanitation standards.
  • Effective communication skills, both written and verbal, fostering teamwork between back-of-house and front-of-house staff.
  • Attention to detail, especially in sanitation, training, service, and food quality.
  • Excellent time management capabilities.
  • Strong organizational and multitasking skills.
  • Ability to develop, plan, and implement a comprehensive culinary education and sanitation program for staff.


Salary Range: $55-65K based on experience



For more information about Episcope Hospitality - Phoenix, please visit our website.
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