One Haus Hospitality

Title: Culinary Manager

Compensation: $85,000–$100,000 + Bonus

Location: Denver, CO

Schedule: Full-time | Evening and weekend availability required

Benefits: Medical, dental, vision coverage, PTO, entrepreneurial leadership training

Required experience: Must have professional experience working with seafood and raw bar programming

We are conducting a search for a hands-on Culinary Manager to lead kitchen operations for a growing hospitality group. This is an opportunity for an experienced culinary leader who enjoys being actively involved in the day-to-day operation while developing a strong team and helping drive the restaurant's financial and operational performance.

The Culinary Manager will be responsible for maintaining high standards for food quality, consistency, sanitation, and execution while managing food and labor costs to established targets. This leader will work closely with the General Manager and culinary leadership to support menu development, operational initiatives, and the continued growth of the restaurant and its people.

The ideal candidate is a confident, accountable leader who leads from the front, understands the business side of restaurant operations, and takes pride in developing future culinary leaders. This role requires a consistent presence in the restaurant, particularly during high-volume services, with a willingness to step onto the line, coach in real time, and ensure the team is set up for success.

Key Responsibilities

Culinary & Kitchen Operations

• Oversee all aspects of kitchen operations, ensuring consistent food quality, execution, presentation, and adherence to established standards.
• Maintain food, labor, and controllable costs within budget while protecting product quality.
• Conduct regular line checks, kitchen inspections, and quality reviews throughout service.
• Ensure recipes, preparation standards, and procedures are followed consistently.
• Monitor product rotation, storage, ordering, and inventory to maintain freshness and minimize waste.
• Ensure the kitchen consistently meets health, safety, sanitation, and cleanliness standards.
• Take an active role on the line during high-volume periods, providing hands-on leadership and coaching.
• Identify opportunities to improve kitchen systems, efficiency, productivity, and overall execution.

Team Leadership & Development

• Recruit, train, coach, and develop a high-performing back-of-house team.
• Establish clear expectations around performance, professionalism, communication, and accountability.
• Provide ongoing coaching and feedback to help team members strengthen their skills and advance within the organization.
• Identify high-potential team members and actively develop the next generation of culinary leaders.
• Conduct regular one-on-ones, performance conversations, and team meetings.
• Partner with restaurant leadership on hiring, onboarding, performance management, and employee relations.
• Build a positive and collaborative kitchen culture that encourages teamwork, accountability, and professional growth.

Menu & Culinary Development

• Partner with the General Manager and culinary leadership on the development and execution of new menu items and seasonal offerings.
• Support recipe testing, menu rollouts, and implementation of new culinary initiatives.
• Ensure new dishes are properly trained and consistently executed by the culinary team.
• Stay current on culinary techniques, products, trends, and industry developments.
• Bring creativity and new ideas while maintaining the standards and identity of the restaurant.

Financial & Operational Leadership

• Take ownership of kitchen-level financial performance, including food cost, labor, waste, and controllable expenses.
• Partner with the General Manager to achieve sales, profitability, and operational goals.
• Monitor performance against budgets and identify opportunities for improvement.
• Support inventory management, purchasing, and vendor relationships.
• Use operational and financial reporting to make informed decisions and improve restaurant performance.
• Maintain accountability for key operational standards, guest experience, and financial results.

What We're Looking For

• Required experience: Must have professional experience working with seafood and raw bar programming
• Proven experience leading culinary teams in a full-service, high-volume restaurant environment.
• Strong understanding of food cost, labor management, inventory, purchasing, and kitchen operations.
• Demonstrated ability to recruit, train, motivate, and retain culinary talent.
• Hands-on leadership style with a willingness to work alongside the team during service.
• Strong understanding of restaurant systems and operational processes.
• Excellent communication and organizational skills.
• High level of accountability and follow-through.
• Ability to remain calm, focused, and solutions-oriented in a fast-paced environment.
• Genuine interest in developing people and creating opportunities for internal advancement.
• Entrepreneurial mindset with the ability to identify and implement practical improvements.
• Comfortable working closely with both culinary and front-of-house leadership to achieve shared business goals.

Compensation & Benefits

• $85,000–$100,000 base salary, commensurate with experience
• Performance-based bonus opportunity of up to $10,000 annually
• Additional development bonus opportunities tied to successful internal leadership development
• Structured leadership training and professional development
• Access to culinary classes, seminars, conferences, and industry resources
• Opportunity for career growth within a growing hospitality organization