Farmhouse Restaurant Culinary Manager

The Farmhouse Culinary Manager is the most senior position within the Farmhouse Restaurant– overseeing all Farmhouse outlets; responsible for leading both the culinary and operational excellence of the Farmhouse Restaurant. This leader ensures high standards of food quality, exceptional guest experiences, and a culture of accountability across all departments. The FH Culinary Manager will oversee day-to-day FOH and BOH operations including menu development, cost control, team training, financial performance, and guest satisfaction. This role also includes leadership for events, catering, and private dining experiences, embodying the Fair Oaks Farms brand in every interaction.

Strategic Leadership & Operations

• Direct and manage daily operations of the restaurant, including indoor, outdoor, and to-go services.
• Develop and implement short- and long-term strategic plans for profitability and growth.
• Analyze performance metrics including F&B sales, COGS, labor costs, average check, guest capacity, and satisfaction.
• Develop, implement, and maintain process and systems to ensure the restaurant is prepared and efficient in its daily operations so that it can achieve its goals.  Processes and systems include forecasts, inventory, ordering, prep sheets, food costs, etc.
• Maintain high service standards and brand alignment across all touchpoints.
• Collaborate with other food and beverage services at Fair Oaks Farms to position Fair Oaks Farms and the restaurant as a food service leader.

Culinary Oversight

• Lead all culinary operations including menu planning, execution, quality assurance, and innovation.
• Actively participate in hands-on kitchen production, especially during peak service periods.
• Ensure all dishes meet established standards in presentation, taste, and consistency.
• Maintain a food cost target of 33% through portion control, waste tracking, and inventory practices.
• Lead the catering and banquet culinary execution for social and corporate events.
• Achieve and maintain a minimum score of 92% or higher on random Farmhouse Inspection Reports.

Staff Leadership & Culture

• Lead and develop a strong leadership team across restaurant, banquet, bakery and administration.
• Hire, train, and mentor managers and hourly staff in hospitality, safety, and operational standards.
• Foster a positive, performance-driven culture with high morale, accountability, and low turnover.
• Develop and implement SOPs and training manuals for all roles and departments.
• Conduct regular reviews and performance evaluations for team development.
• Build and implement a structured training program to ensure all new hires can rapidly become proficient.
• Provide targeted development to Sous Chefs to build their leadership and operational readiness.

Financial & Inventory Management

• Develop and oversee budgets, forecasts, schedules, and payroll reporting.
• Monitor food, beverage, and labor costs, ensuring alignment with financial targets.
• Oversee ordering, receiving, storage, and inventory systems for maximum efficiency.
• Maintain accurate and timely weekly waste log reporting.

Compliance & Quality Control

• Implement industry leading food safety protocols in coordination with Fair Oaks Farms’ food safety specialist and third-party consultants to support our highest priority sustainability pillar.
• Enforce food safety, cleanliness, and sanitation standards to exceed inspection benchmarks.
• Ensure compliance with all health regulations and company policies.
• Maintain organized and sanitary workspaces, including coolers and storage areas.
• Monitor product rotation and expiration dates regularly.

Guest Experience & Interdepartmental Coordination

• Serve as the face of the restaurant, ensuring a welcoming and professional guest experience.
• Coordinate seamlessly with FOH and BOH leaders to ensure efficient and excellent service.
• Lead problem resolution for staff and guest issues, maintaining diplomacy and professionalism.

Qualifications

Education & Certifications

• Bachelor’s degree in Hospitality, Business Administration, or Culinary Arts preferred.
• Culinary certificate or AAS in Culinary Arts strongly preferred.
• Serve-Safe Manager Certification required.

Culinary Expertise (Non-Negotiable Requirement)

• Must possess a high level of culinary skill, including mastery of fundamental cooking techniques, advanced food preparation, recipe development, plating, and expediting.
• Minimum 5 years of experience in high-volume, scratch-cooking kitchens with direct oversight of line operations.
• Demonstrated ability to lead culinary teams through hands-on mentorship, training, and development.
• Proven experience in menu creation, food cost management, and quality assurance at the Executive Chef level or higher.
• Ability to lead by example in both performance and professionalism, setting the culinary standard for the entire BOH team.

Experience

• Minimum 5+ years in restaurant management and culinary leadership roles.
• Proven track record in managing high-volume kitchen and FOH operations.
• Documented success in employee development, cost management, and service excellence.

Skills

• Strong planning, scheduling, and project management capabilities.
• Process and systems minded thinker who loves to make their processes become routine.
• Excellent communication, conflict resolution, and leadership skills.
• High proficiency in POS systems, inventory software, and labor scheduling tools.
• Physically capable of standing for long periods and lifting over 50 lbs.

Work Environment

• Fast-paced, service-driven, and team-oriented.
• Requires regular weekend, evening, and holiday work when the restaurant is busiest.