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Culinary Manager

Job in Rome, Floyd County, Georgia, 30162, USA
Listing for: Horizon Hospitality
Full Time position
Listed on 2026-01-09
Job specializations:
  • Restaurant/Food Service
    Catering, Restaurant Manager, Food & Beverage, Cook & Chef
Salary/Wage Range or Industry Benchmark: 65000 - 75000 USD Yearly USD 65000.00 75000.00 YEAR
Job Description & How to Apply Below

We are seeking a uniquely talented Culinary Manager to launch and lead dining services at a new, non-traditional higher education residence in Rome, GA
. You will be the day-to-day face for residents and the client, owning operations, culinary execution, client satisfaction, and team leadership. This opportunity will allow you to work in a cooperative environment with tons of growth potential.

Compensation

$65,000 - $75,000 (Negotiable with experience) + Comprehensive Health, Dental, Vision, 401k with Company Match, an excellent PTO plan, and a highly desirable Monday – Friday schedule.

Relocation

Yes, on a case-by-case basis

Schedule

Monday - Friday

Responsibilities
  • Oversee all culinary production, food safety, and service quality; maintain a strong presence on the floor and in the kitchen.
  • Hire, schedule, train, and lead an hourly team of ~10–15 employees, including 1–2 supervisors, no other salaried roles on site.
  • Manage all budget inputs: purchasing, inventory, food, and labor cost control, and timekeeping; ultimately responsible for P&L while you manage all inputs.
  • Coordinate catering services and special events; ensure excellent client communication and resident satisfaction.
  • Serve as the on-site leader and primary daily point of contact for residents and the client.
Qualifications
  • Previous experience managing culinary, service, catering, staffing, and budget inputs.
  • Strong client interaction skills.
  • Proven culinary leadership experience overseeing multi-station kitchens and cycle menus, with the ability to deliver consistent, high-quality meals at scale.
  • Experience hiring, scheduling, and developing hourly teams; hands‑on leadership style.
  • Nutritional/allergen certifications are a very strong preference;
    Serv Safe or equivalent food safety certification is strongly preferred.
  • Flexibility to support a Monday–Friday lead schedule, with event support as needed, and weekend production covered by supervisory staff.

If you are a hands‑on culinary leader looking to build and own a program from the ground up—while enjoying a stable Monday–Friday schedule we encourage you to apply and start a conversation.

to apply online

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