Regional Culinary Manager

The Regional Culinary Manager is responsible for consistent, high-quality culinary execution across all operating locations. This is a hands-on, in-the-building role. The person in this seat lives at the store level: checking that recipes are followed exactly, working with Kitchen Managers to build stronger teams, and holding the inventory and food quality standards that protect the guest experience and the P&L. The role carries direct accountability for kitchen-level financial KPIs, including COGS % of Sales, kitchen labor productivity, and Recipe Adherence Variance. This is a peer role to the Regional Manager (FoH/Operations). The two work together on a defined cadence through joint store visits and shared location-level KPI accountability. The right candidate would rather be in the kitchen checking a recipe against the line than building a long-term culinary vision from behind a desk.

Reports to: VP of Ops

ESSENTIAL FUNCTIONS & RESPONSIBILITIES:

• Confirm that every location is executing the menu exactly to recipe: same ingredients, same preparation, same plating, every time.
• Run regular, hands-on food quality audits at each location and document findings.
• Audit PK (Production Kitchen) recipes to confirm they are being followed and yields are accurate.
• Catch and correct execution drift before it reaches the guest.
• Own new menu item rollouts: training, recipe card creation and distribution, and consistency checks across all locations.
• Own inventory discipline across all locations. Counts must be accurate, timely, and properly documented.
• Audit PAR levels and ordering practices at each location to control food cost and reduce waste.
• Track waste, overproduction, and portioning as direct levers on food cost outcomes.
• Validate that Actual vs. Theoretical (AvT) variance stays within acceptable ranges at each location. When variance exceeds targets, identify the root cause (portioning drift, untracked items, waste) and escalate.
• Work with Kitchen Managers to build repeatable systems for inventory and ordering accountability.
• Hit kitchen-level KPI targets: COGS % of Sales, kitchen labor productivity (Sales Per Labor Hour, Items Per BOH Hour), and Recipe Adherence Variance.
• Review location-level financial performance with Kitchen Managers on a regular cadence. Translate P&L data into specific operational actions.
• Work with the VP of Operations and Regional Manager to diagnose and correct locations that are trending unfavorably on food cost or labor productivity.
• Maintain working knowledge of commissary allocation as a component of location-level COGS and how it affects food cost reporting.
• When recurring or systemic issues surface, bring them to leadership with clear data and a recommended path forward.
• Coach and develop Kitchen Managers to raise the performance of their teams.
• Hold regular one-on-ones with KMs at each location using a structured agenda. Document observations and follow-up items in a consistent format that feeds into a development tracking system.
• Use company-provided assessment tools during store visits. Document findings and action items in a standardized format.
• Coordinate with FoH leadership at each location so BoH and FoH operations stay in sync.
• Identify high-potential BoH talent and build clear development plans toward KM and beyond.
• Own culinary performance at the location level: food cost, labor productivity, quality, and kitchen team execution.
• Be in kitchens. Maintain a hands-on presence across the portfolio, with the expectation of being in multiple buildings each week.
• Run joint store visits with the Regional Manager on a defined cadence so BoH and FoH performance expectations stay connected.
• When a location is underperforming, build a tactical action plan with Operations leadership and tie it to specific KPI targets.
• Hold every kitchen to health, safety, and sanitation standards.
• Run regular kitchen inspections and document corrective actions when standards are not met.
• Reinforce food safety training and certification requirements across all BoH teams.
• Other duties as assigned.

KNOWLEDGE, SKILLS, & ABILITIES

• 4+ years of progressive culinary experience, including multi-unit kitchen leadership experience required 
• Demonstrated experience managing food cost, inventory discipline, and AvT (Actual vs. Theoretical) variance in a high-volume kitchen environment 
• Experience coaching and developing Kitchen Managers, with a track record of building stronger BoH teams 
• Strong working knowledge of recipe standardization, yield management, and execution consistency across multiple locations 
• Comfortable interpreting P&L data and translating it into specific, actionable steps for kitchen leaders 
• Willingness and ability to travel regularly across the portfolio, with an expectation of being hands-on in multiple kitchens each week 
• Strong communication and cross-functional collaboration skills, particularly in partnering with Regional Managers and FoH leadership 
• Working knowledge of health, safety, and sanitation standards, with experience running kitchen inspections and documenting corrective action 
• ServSafe (or equivalent food safety) certification required; valid Food Handler's permit as required by state or local regulation 
• High integrity, strong attention to detail, and the ability to hold teams accountable to standards without being in the building every day

SUPERVISORY RESPONSIBILITIES: This position has supervisory responsibilities over Kitchen Managers across all assigned locations, including coaching, performance management, and development. The Regional Culinary Manager works in close partnership with the Regional Manager (FoH/Operations) and location leadership to ensure BoH and FoH execution remain aligned, and carries out supervisory duties in accordance with company policy and applicable employment laws.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required

EDUCATION and/or EXPERIENCE: Minimum of four years of progressive culinary experience in a high-volume, multi-unit restaurant environment required, including demonstrated kitchen leadership experience. Working knowledge of recipe standardization, inventory management, food cost controls, and kitchen operations required. Experience coaching and developing Kitchen Managers strongly preferred. Culinary degree or equivalent professional experience accepted in lieu of formal education.

LANGUAGE SKILLS: Ability to read, write and speak fluently, in the primary language of the property location.

REASONING ABILITY: Ability to apply common sense, define problems, collect data and notify management when necessary. Ability to successfully re-prioritize tasks in a moment’s notice.

MATHEMATICAL SKILLS: Must be able to perform simple mathematical calculations.

Physical Demands and Working Environment:

The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.

Environment: Work is performed primarily across multiple commercial kitchen environments, with frequent travel between locations within the assigned portfolio. The role involves exposure to heat, noise, and fast-paced kitchen conditions, as well as time spent reviewing data and reports in an office or remote setting.

Physical: Primary functions require sufficient physical ability and mobility to work in commercial kitchen settings; to stand and walk for prolonged periods of time; to frequently stoop, bend, kneel, crouch, and reach; to lift, carry, push, and/or pull up to 50 pounds regularly (including inventory, supplies, and kitchen equipment); to safely navigate kitchen environments, including walk-in coolers, storage areas, and food prep lines; to drive or travel regularly between locations across the portfolio; and to verbally communicate clearly with Kitchen Managers, location leadership, and team members to exchange information and provide coaching and feedback.

It is the policy of Won’t Stop Operations that qualified individuals with disabilities are not discriminated against because of their disabilities in regard to job application procedures, hiring, and other terms and conditions of employment. Furthermore, it is the policy of Won’t Stop Operations to provide reasonable accommodations to qualified individuals with disabilities in all aspects of the employment process. Won’t Stop Operations is prepared to modify or adjust the job application process, the job itself, or the work environment to make reasonable accommodations for the known physical or mental limitations of an applicant or employee. This enables the individual to be considered for the position they desire, to perform the essential functions of the position, or to enjoy equal benefits and privileges of employment as are enjoyed by other similarly situated employees without disabilities, unless such accommodation would impose an undue hardship. If reasonable accommodation is needed, please contact the HR Department by phone at (208) 412-8040 or in person at 4923 North College Ave., Ste. 25, Indianapolis, Indiana 46205.