Director of Kitchen

Culver's: Immediate Kitchen Director; must have experience and be 18 or older.

Job Title: Kitchen Director (Back of House Director)

Brand: Culver’s

Reports To: General Manager / Director of Operations

Pay: $19- $22

Position Summary

The Kitchen Director is responsible for leading all back-of-house operations, ensuring exceptional food quality, fast and efficient service, strong team development, and effective cost control. This role drives execution of Culver’s standards while building a high-performing kitchen team and maintaining a clean, safe, and organized environment.

Key Responsibilities

Food Quality & Execution

• Ensure all menu items are prepared to Culver’s standards
• Maintain proper cook times, hold times, and product freshness
• Conduct ongoing quality checks during all shifts
• Protect brand standards through consistent execution

Speed of Service

• Lead kitchen operations to meet ticket time goals
• Identify and eliminate bottlenecks during peak hours
• Ensure proper station setup and team deployment
• Drive efficiency without sacrificing quality

Team Leadership & Development

• Train and certify team members in all kitchen positions (grill, fry, middle, prep)
• Develop shift leaders and trainers within the kitchen
• Coach team members through real-time feedback
• Foster a culture of accountability, teamwork, and urgency

Inventory & Cost Control

• Manage food ordering based on sales forecasts
• Maintain accurate inventory levels and conduct regular counts
• Control food waste through proper portioning and rotation (FIFO)
• Monitor food cost and implement corrective actions when needed

Food Safety & Cleanliness

• Ensure compliance with all health and safety regulations
• Maintain Ecosure readiness at all times
• Oversee temperature logs, cleaning systems, and sanitation procedures
• Lead regular kitchen audits and follow-up actions

Systems & Operations

• Establish and maintain efficient kitchen systems and workflows
• Ensure all stations are properly stocked, organized, and prepared
• Maintain equipment and coordinate repairs as needed
• Support new product rollouts and operational changes

Performance & Accountability

• Track and analyze key performance metrics (food cost, waste, ticket times)
• Create and execute action plans to improve performance
• Communicate results and expectations to leadership and team

Qualifications

• 2+ years of kitchen or restaurant leadership experience preferred
• Strong knowledge of food safety and kitchen operations
• Proven ability to lead and develop teams
• High attention to detail and strong organizational skills
• Ability to work in a fast-paced environment

Core Competencies

• Leadership & Coaching
• Operational Excellence
• Accountability
• Problem Solving
• Time Management
• Team Development

Physical Requirements

• Ability to stand for extended periods
• Ability to lift up to 50 lbs
• Ability to work in a hot, fast-paced kitchen environment

Success Metrics

• Food Quality Scores
• Ticket Times / Speed of Service
• Food Cost Percentage
• Waste Reduction
• Team Retention & Development

Position Goal

To deliver an exceptional guest experience by leading a high-performing kitchen team that consistently executes Culver’s standards with speed, accuracy, and care.

In 1984, Craig and Lea Culver, along with Craig’s parents George and Ruth, opened the very first Culver's in the family’s beloved hometown of Sauk City, Wisconsin, and began serving ButterBurgers® and Frozen Custard.
Craveable as our signature combination is, the Culver family knew right away that although the business is centered around the food, it is really about the people. While folks can vividly recall the first time they bit into a ButterBurger or tasted a scoop of rich, creamy Fresh Frozen Custard, it’s our way of welcoming guests that truly makes Culver’s delicious.

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