About the Position We are seeking an experienced Culinary Manager to oversee kitchen operations across our Renaissance Festival restaurants in Texas and Ohio. This is a hands-on management position responsible for maintaining food quality, kitchen efficiency, inventory, and operational standards across three individual restaurants. The Culinary Manager will work closely with each restaurant manager, our HR Manager, and upper management on staffing, operational, and personnel decisions. Responsibilities Oversee culinary operations across three high-volume restaurant locations. Work closely with restaurant managers to maintain efficient kitchen operations and consistent standards. Work with upper management to make staffing, scheduling, and personnel decisions. Monitor food quality, preparation, portioning, and presentation. Conduct regular food quality and safety checks. Manage ordering, receiving, inventory, stock rotation, and waste control. Ensure kitchens are properly stocked and prepared for high-volume service. Help develop efficient prep systems and kitchen workflows. Train and coach kitchen staff on food quality, safety, and procedures. Identify and resolve operational issues quickly. Maintain kitchen cleanliness, organization, and sanitation standards. Assist with basic kitchen equipment maintenance and troubleshooting. Step into kitchen operations and assist during high-volume periods when necessary. Help maintain consistent procedures and standards across all locations.

Qualifications Required:

Proven experience managing high-volume kitchens. Strong knowledge of kitchen operations and food service workflow. Experience with ordering, inventory, stock maintenance, and waste control. Strong communication and leadership skills. Patient, organized, detail-oriented, and dependable. Ability to remain calm and effective under pressure. Ability to work long hours during peak festival periods. Willingness to travel and commit to the full festival season. Food safety certificate or equivalent.

Preferred:

Experience managing multiple locations. Festival, catering, or other high-volume seasonal food service experience. Basic kitchen equipment maintenance and troubleshooting experience. Food safety certification. Experience with food-cost and labor management. What We're Looking For We are looking for someone who takes ownership of their responsibilities and is committed to maintaining high standards across all locations. The ideal candidate is a strong communicator who can work effectively with restaurant managers, staff, HR, and upper management. They should be comfortable making decisions, solving problems, and staying organized in a demanding, fast-paced environment. Festival operations require long days and periods of intense volume. The ability to stay patient, focused, and professional under pressure is essential. What We Offer Competitive compensation based on experience Additional compensation during the off-season Housing provided during the festival season Travel between festival locations provided Seasonal position with the opportunity for continued employment in future seasons Leadership role overseeing multiple high-volume restaurant operations How to Apply Please submit your resume along with a brief description of your previous high-volume kitchen management experience, including the size and type of operation you have managed and your experience with inventory, ordering, staffing, and kitchen operations. Candidates with experience in multi-location, festival, catering, or other high-volume food service operations are encouraged to apply.