CULINARY OPERATIONS MANAGER - REDMOND, WA

The Culinary Operations Manager is a hands-on leader who ensures all food and beverage operations run smoothly and successfully. This role focuses on great food, great service, and strong team performance. The Manager works closely with the culinary and service teams to make sure food is high quality, menus are executed properly, and guests taken care of. They also manage food and team safety, schedules, inventory, and cost controls. This position is key to making sure everything from daily engagements to special events is delivered with consistency, care, and a focus on both Culinary and Operational excellence.

Key Responsibilities:

Team Leadership and Management:

• Manage salaried managers and hourly associates, fostering a positive and productive work environment.
• Develop and implement effective training programs to ensure consistent service standards and operational efficiency.
• Create and manage crew schedules, PTO requests, and provide additional operational support.
• Facilitate the full employee lifecycle, including interviewing, hiring, termination, and disciplinary actions, ensuring proper documentation.
• Manage associate payroll, personnel files, and safety training

Culinary & Operational Excellence

• Oversee all aspects of culinary execution, ensuring all food is prepared with excellence in flavor, consistency, and visual appeal.
• Partner closely with culinary teams to drive menu innovation, seasonal transitions, and station-specific programming.
• Ensure adherence to culinary standards and SOPs for food safety (HACCP), production logs, batch cooking, and cross-utilization.
• Monitor food quality through regular line checks, tastings, and service audits.
• Support the execution of catering, limited-time offers, and guest-forward culinary activations.
• Maintain a clean and organized back-of-house environment that meets or exceeds Compass, client, and regulatory standards.

• Oversee and actively participate in the preparation and service of food and beverage items, adhering to company food standards for preparation, presentation, sanitation, safety (meeting HACCP and OSHA guidelines), and portion control.
• Ensure guest satisfaction through efficient service and a clean, pleasant environment.
• Manage daily/weekly/monthly checklists for cleaning, opening/closing, group/client tasks, and training regimens.
• Perform product and supply ordering and inventory management, ensuring proper food and small wares storage.
• Submit and follow up on work order (maintenance and repair) requests.

Financial Management and Administration:

• Maintain accurate and complete paperwork related to food safety, personnel training, and financials, including invoices and inventory.
• Manage food cost controls and contribute to P&L accountability.

Safety and Compliance:

• Take immediate action on violations of safety, sanitation, and security policies.
• Ensure compliance with all relevant regulations, including HACCP and OSHA guidelines.

Customer and Client Relations:

• Foster positive relationships with clients and customers, addressing concerns and ensuring satisfaction.
• Maintain a professional and customer-focused approach.
• Corporate dining, customer and client facing experiences.

Other Duties:

• Perform other duties as assigned to support the overall operation of Dining Services.

• B.S. Degree in Food Services Technology/Management or a related field; or A.A. Degree plus four years of directly related experience.
• Five to seven years of direct foodservice operational management experience, including inventory and purchasing knowledge and control.
• Strong knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
• Previous P&L accountability or contract-managed service experience is highly desirable.
• Strong supervisory, leadership, management, and coaching skills.
• Excellent communication skills, both written and verbal.
• Experience operating in a Union fortified environment.
• Proven experience in corporate dining, customer service, and client-facing roles.
• Experience in Corporate dining, Customer service and Client facing
• Fine dining and high-volume food service and associate management experience.
• Possesses state/county food handler's card, ServSafe Certified, Washington State MAST permit.