Job Details

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discounts
• Free food & snacks
• Health insurance
• Paid time off
• Tuition assistance
• Vision insurance

Job Title

Head of Culinary Operations

Status

Full Time

Reports to

VP of Hospitality

Salary Range:

$95,000 / year

Job Description

The Director of Culinary Operations is responsible for overseeing all culinary aspects of the organization, ensuring high food quality, managing labor costs, budgets, training, and operations, as well as innovating menus and dining experiences. They will develop and execute culinary strategies across all locations, lead kitchen managers, develop teams, manage vendor relationships, and ensure each kitchen is profitable, consistent, and scalable.

Essential Duties & Responsibilities:

Culinary Strategy & Brand Alignment

• Design and implement brand-specific culinary programs that reflect each concept's identity while aligning with broader company goals.
• Collaborate with beverage and marketing teams to create cohesive guest experiences.
• Lead R&D for seasonal updates, LTOs, and culinary innovation.

Profitability & Operational Efficiency

• Own food cost, assist in kitchen labor cost efficiencies, and manage kitchen P&Ls across all locations.
• Develop and maintain systems for accurate ordering, recipe costing, portion control, and inventory tracking.
• Identify and implement scalable systems and tools.
• Oversee food safety and health code compliance; set and enforce standards.

Vendor & Supply Chain Management

• Build strong vendor partnerships balancing quality, reliability, and cost.
• Negotiate contracts, streamline SKUs, and pursue cost-saving opportunities.
• Maintain consistent product specifications across locations.

Leadership & People Development

• Manage and mentor Kitchen Managers and back-of-house leaders.
• Create and oversee training programs emphasizing consistency, safety, growth, and accountability.
• Foster a culture of professionalism, collaboration, and pride.
• Build pipelines for BOH growth and leadership development.

Systems & Reporting

• Develop regular reporting on KPIs such as food cost %, waste %, labor %, and throughput.
• Use data to guide decisions and refine operations.
• Ensure consistent recipe documentation and production guides.

Job Requirements

Qualifications: 5+ years of culinary leadership experience with proven success in multi-unit operations, staff development, and financial management.

• Deep understanding of food cost management, labor optimization, kitchen systems, and inventory control.
• Proven leadership in developing high-performing BOH teams.
• Culinary degree preferred but not required.
• ServSafe Certification or equivalent required.
• Ability to travel regularly to multiple locations.
• Self-motivated with autonomous problem-solving skills.
• Strong interpersonal, communication, and negotiation skills.
• Demonstrated leadership with a collaborative approach.
• Excellent customer service and guest recovery skills.
• Ability to adapt in a fast-paced environment.
• Experience with Toast POS and R365 systems is a plus.

Physical Requirements & Work Environment

• Reliable transportation and ability to travel between locations.
• Ability to lift at least 50 lbs and stand for extended periods.

About Us

Hendler Family Brewing Company is proudly independent and family-owned.

Founded in 2011 by brothers Jack, Eric, and Sam Hendler, we remain family-owned. Our mission is to create high-quality products that honor tradition and inspire innovation. We pride ourselves on community engagement and entrepreneurial spirit.

Benefits include:

• Medical, Dental, Vision from day one
• Matching 401k after 9 months
• Paid time off, holidays
• Training and education
• Membership in the Master Brewers Association
• Employee meals
• Weekly free beer (must be 21+)

We are an equal opportunity employer committed to diversity and inclusion. For accommodations, contact us at ...@hendlerfamilybrewco.com.