Multi-Unit Kitchen Manager / Culinary Operations Manager Star Diner is seeking an experienced, hands-on culinary leader to help strengthen, standardize, and oversee operations across multiple restaurant locations. This is not a desk-management position. The right candidate will begin by working directly in our kitchens—cooking alongside our teams, learning Star Diner standards, identifying areas for improvement, and training employees to consistently execute our food and procedures the right way. As our kitchens and teams become established, this position will transition into a multi-unit leadership role , moving between locations to oversee kitchen operations, develop employees, maintain standards, and improve overall performance. Responsibilities Initially work hands-on as a cook alongside existing kitchen teams. Train employees on Star Diner recipes, procedures, quality standards, sanitation, and kitchen expectations. Oversee kitchen operations across multiple restaurant locations. Recruit, hire, train, coach, discipline, and when necessary, terminate employees according to company policies and standards. Develop strong kitchen teams capable of operating successfully without constant supervision. Conduct regular daily, weekly, and/or monthly meetings with management and kitchen teams as needed. Maintain consistency in food quality, presentation, portioning, cleanliness, and service across all locations. Monitor and control food costs, waste, inventory, ordering, and labor costs . Identify operational problems and implement practical solutions. Develop and introduce new menu ideas while maintaining the identity and standards of Star Diner. Work closely with ownership and management to continuously improve restaurant operations. What We're Looking For The successful candidate must be an excellent communicator and team builder . We are looking for someone who can lead confidently without arrogance and who understands that earning the respect of a kitchen team starts with being willing to work beside them.

Candidates should have:

Significant professional cooking and kitchen-management experience. Experience managing or supporting multiple restaurant locations strongly preferred. Strong culinary knowledge and the creativity to develop and improve menu offerings. Proven ability to train and develop kitchen employees. Experience managing food cost, labor cost, inventory, waste, and kitchen productivity. Strong organizational and problem-solving skills. Excellent communication skills and the ability to work effectively with employees at all experience levels. ServSafe certification required. A dependable, professional, hands-on leadership style. Ability to uphold company workplace and substance-use policies consistently and professionally. Schedule & Expectations This position will require a significant hands-on commitment during the initial training and transition period . The successful candidate should be prepared for an intensive schedule, potentially six days per week and occasionally seven when operationally necessary , while locations are being trained and brought up to standard. The long-term goal is not for this individual to personally run every kitchen every day. The goal is to build, train, and develop strong teams at each location , establish consistent systems, and then oversee those operations across multiple units. We are looking for someone who can cook, teach, lead, organize, communicate, and build teams —not simply manage from the sidelines.

Pay:

$66,459.44 - $80,037.17 per year

Benefits:

401(k) Health insurance

Work Location:

In person