Budgeting, Coaching, Communication Skills, Continuous Improvement, Corporate Policies, Culinary Operations, DNA, Establish Priorities, Food Safety, Food Services, Forecasting, Identify Issues, Leadership, Lift/Move 30 Pounds, Onboarding, Operations, Operations Management, Payroll Management, Performance Metrics, Physical Demands, Process Improvement, Records Management, Regulatory Compliance, Restaurant, Sanitation, ServSafe Certification, Team Building, Team Lead/Manager
Schedule:Monday–Friday (no late nights)
Reports To: Regional Operations Manager
Type: Full-Time, Exempt
Restaurant DNA. Built for hospitality. Designed for balance.
At Yarzin Sella, we bring true restaurant standards—craft, care, and memorable service—into a
high-end corporate food service experience. We’re hiring a Culinary Operations Manager to run
the operation end-to-end, lead from the floor, and build a team that takes pride in every detail.
What You’ll Do
- Own the guest experience across all meal periods—warm, polished, and consistently excellent.
- Lead during service: set the pace, anticipate needs, troubleshoot fast, and keep standards high.
- Run daily operations including food safety, sanitation, and compliance with health regulations and company policies.
- Hire, coach, and develop the onsite team; oversee staffing, onboarding, training, scheduling, and performance.
- Serve as the primary on-site client contact and keep stakeholders aligned through clear communication and reporting.
- Track KPIs, drive continuous improvement, and uphold Yarzin Sella and client standards.
- Manage payroll/timecards, PTO, and support budgets and facility needs.
Benefits
- Paid holidays
- PTO + sick time
- 401(k) with matching
- Comprehensive health, dental, vision
Real growth runway—we’re always looking for stars ready to grow with us
Apply today to set the standard: polished hospitality, flawless execution, and real work-life balance
- Salary range of $80K–$84K/year
Working Conditions
Environment:
- Noise
- Exposure to fumes, odors, dust, and hazards (e.g., extreme temperatures, slippery/uneven surfaces)
Physical Requirements
Activities:
- Bend, lift (up to 30 lbs), carry, push, climb, reach, kneel, stoop, walk, stand, climb stairs
Physical Demands:
- Stand, walk, sit, handle/finger, reach outward/above shoulder, climb, crawl, squat/kneel, bend
Lift/Carry:
- 10 lbs or less, 11–20 lbs, 21–50 lbs, 51–100 lbs
Push/Pull:
- 12 lbs or less, 13–25 lbs, 26–40 lbs, 41–100 lbs, over 30 lbs
Other:
- Ability to lift up to 30 pounds
- Comfort standing/walking for up to 8 hours
Requirements:
What You Bring
- 4–5 years leadership experience in hospitality/restaurant operations (cafe experience preferred)
- Experience with team building, forecasting, and staffing management
- Strong communication, prioritization, and people leadership skills
- A guest-first mindset with calm, solutions-oriented operating style
- Bachelor’s degree in a related field
- Food Handler’s Permit + ServSafe Manager Certification