Top 1501 Culinary Jobs in Culver City, Ca

Culinary and Operations Manager
Occidental College —Los Angeles, CA
- $70,304 - $78,000 a year
- Full-time
- Spanish
- ServSafe
- Customer service
Enrichment Instructor - Culinary
arc After School and Experiential Education —Torrance, CA
- $30 - $35 an hour
- Part-time
- CPR Certification
- Mid-level
- Bachelor's degree
Quick Apply
6d
Sous Chef
American Beauty —Venice, CA
- $75,000 - $80,000 a year
- Weekends as needed
- Background check
- Casual dining restaurant
- Cooking
- Health insurance
- Dental insurance
Quick Apply
Sous Chef - Korean Specialty Cuisine
SkyChefs —Los Angeles, CA
- $68,338.70 - $85,423.59 a year
- Full-time
- Customer service
- English
- 3 years
- Free parking
- AD&D insurance
Quick Apply
Experienced Line Cooks
Inn of the Seventh Ray —Topanga, CA
- $20 - $26 an hour
- Full-time
- Mid-level
- In-person
- Communication skills
Quick Apply
Culinary Arts Adjunct Instructor
Glendale Community College —Glendale, CA
- $87.07 - $98.87 an hour
- Part-time
- Classroom
- Mid-level
- Critical & Intensive Care
- Wellness program
- AD&D insurance
Cook
Hyatt Centric Delfina —Santa Monica, CA
- $28.60 - $35.75 an hour
- Hotel
- High school diploma or GED
- Ability to stand for extended periods
Chef
Growth Management —Los Angeles, CA
- Full-time
- School experience
- Mid-level
- Residential
Quick Apply
Sous Chef
The Beverly Hills Hotel —Beverly Hills, CA
- $76,000 - $81,000 a year
- Weekends as needed
- Background check
- Customer service
- English
- Health insurance
- Dental insurance
Quick Apply
1d
Kitchen Manager - Culinary Leader
Truxton's —Los Angeles, CA
- $75,000 - $95,000 a year
- Full-time
- Hospitality
- 5 years
- In-person
- Health insurance
- Dental insurance
Quick Apply
Cook - Luxury Senior Living Restaurant
The Vered —Encino, CA
- $25 - $28 an hour
- Full-time
- Computer literacy
- Bachelor of Science
- HIPAA
Quick Apply
Kitchen Manager / Prepared Foods Manager - Jayde's | Premium Market & Café (Bel-Air)
Jayde's Market —Los Angeles, CA
- $80,000 - $90,000 a year
- Part-time
- Spanish
- Merchandising
- English
- Paid training
- 401(k)
Quick Apply
Head of Culinary
sweetgreen —Los Angeles, CA
- $160,000 - $229,000 a year
- 5 years
- Fast casual restaurant
- Master's degree
- Health savings account
- Health insurance
Cook (AM)
Sheraton Gateway Los Angeles Hotel —Los Angeles, CA
- $30.25 an hour
- Full-time
- Computer literacy
- Writing skills
- Basic math
- Health insurance
- Dental insurance
Quick Apply
Adjunct - AY27 Culinary Arts Instructor
Los Angeles Community College District —Los Angeles, CA
- Part-time
- Classroom
- Doctoral degree
- Mid-level
9d
Corporate Culinary Director
Proper Hospitality —Santa Monica, CA
- $185,000 - $205,000 a year
- Hybrid work
- ServSafe
- 11+ years
- Hotel
- Paid parental leave
- Paid holidays
Quick Apply
Part-Time Instructor -Culinary Arts
Compton Community College District —Compton, CA
- $41.28 - $72.27 an hour
- Part-time
- Classroom
- ServSafe
- Mid-level
Personal Chef
Mint Personal Chef —Los Angeles, CA
- From $40 an hour
- Part-time
- Mid-level
- 3 years
- Driving
- Flexible schedule
Quick Apply
Cook III
Marriott International, Inc —West Hollywood, CA
- $32 - $33 an hour
- Full-time
- Hotel
- High school diploma or GED
- Fair chance
Line Cook
Marriott International, Inc —Los Angeles, CA
- $27.97 - $34.96 an hour
- Full-time
- Hotel
- High school diploma or GED
- Fair chance

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Culinary and Operations Manager

Occidental College -
Los Angeles, CA

Apply Now

Job Details

Full-time
$70,304 - $78,000 a year

Qualifications

Operational cost reduction
Food quality maintenance
Kitchen health and safety standards
Team member evaluation
Food service purchasing
Food service health code compliance
ServSafe
Customer service
Workflow management (operations management method)
Writing skills
Coaching
Staff scheduling
Job-specific skills training (staff training program)
Labor cost analysis
Cooking
Team scheduling
Performance feedback (performance evaluation method)
Talent development
High school diploma or GED
Disciplinary action management
Team development
Hiring
Recruitment and selection
Kitchen cost control
Food safety sanitizing procedures
Inventory tracking for food cost management
Kitchen staff training
Materials management in food and beverage
Managing kitchen staff
ServSafe Food Manager Certification

Full Job Description

Los Angeles, California, United States

Hospitality

Regular

Title: Culinary and Operations Manager

Department: Tiger Cooler

Duration: Indefinite

Employment Status: Exempt, Full Time

Job Summary

Reporting to the Associate Director, Campus Dining, the Culinary and Operations Manager is responsible for the overall culinary leadership, daily management, and operational performance of Tiger Cooler, one of the College’s most visible dining venues. The Manager directs back-of-house operations and provides venue leadership to support service standards, staff accountability, food quality, labor management, and operational continuity. The Manager is responsible for menu execution and development, staffing oversight, scheduling, ordering, inventory, food and labor cost control, training, and compliance with food safety and sanitation standards. The Manager leads through active floor presence, coaching, and oversight of operations, while ensuring work is effectively carried out by staff and supervisors. This position is intended for a strong culinary manager who can lead a high-volume retail dining operation, develop staff, and drive consistent performance.

Job Duties

30% - Directs the overall culinary and operational performance of Tiger Cooler. Establishes, implements and monitors standards for food quality, menu execution, presentation, production flow, sanitation, and service readiness. Oversees menu execution and refinement, product consistency to ensure alignment with operational and departmental expectations. - (Essential)
25% - Directly supervises back-of-house staff and supervisory personnel (minimum of 2+ employees). Provides clear direction, assigns and prioritizes work and ensures accountability for performance and operational outcomes. Leads performance management, including hiring, onboarding, training, performance evaluation, discipline, and termination decisions. Provides ongoing coaching, development, and performance feedback to ensure staff competency and adherence to standards. Maintains venue wide leadership presence to ensure effective team performance and operational consistency. - (Essential)
15% - Develops staffing plans and manages back-of-house schedules based on business levels, service needs, labor targets, and operational priorities. Directs deployment of labor and adjust staffing assignments to ensure operational efficiency and service continuity. Monitors workflow and operational execution throughout the day to ensure effective performance across shifts and meal periods. - (Essential)
15% - Oversee food ordering, inventory practices, product utilization, and related cost-control systems for Tiger Cooler. Monitors food and labor performance metrics and identifies opportunities to improve efficiency and reduce waste. Ensures purchasing and inventory practices align with menu needs, budget expectations and operational goals. Supports budget accountability through effective operational management and cost awareness. - (Essential)
10% - Establishes and reinforces standards for food safety, sanitation, workplace safety, organization, and regulatory compliance. Ensures staff are trained, monitored, and held accountable for compliance with established procedures and operational expectations. Promotes a culture of discipline, consistency, and operational readiness through ongoing oversight and reinforcement of expectations. - (Essential)
5% - Maintains an active leadership presence in the venue to oversee operations, guide staff, and ensure service continuity. Provides operational decision-making during periods of high volume, staffing challenges, or other day-to-day needs. Use floor presence to assess execution, reinforce standards, and ensure the operation is functioning effectively. - (Essential)

Minimum Qualifications

High school diploma or equivalent.
ServSafe Manager certification.
Three years of experience in food service, culinary operations, or retail dining operations, including supervising staff and supporting day-to-day operations.
Demonstrated experience with food preparation, production oversight, staff training, scheduling, and maintaining food safety and sanitation standards.
Knowledge of culinary and food service operations in a fast-paced environment.
Ability to supervise, train, and support staff while maintaining accountability and consistent performance.
Ability to direct day-to-day operations, including food production, scheduling, ordering, inventory, and cost control.
Knowledge of food safety, sanitation, and safe work practices. Ability to manage multiple priorities, exercise sound judgment, and respond effectively to operational needs.
Strong communication, organization, and customer service skills. Ability to lead through active oversight, staff development, and operational accountability.
Knowledge of contemporary leadership and management methods to ensure employee success and achievement, and demonstration of related and applicable skills as evidenced by the ability to effectively direct, assess and evaluate performance of direct reports.
Ability to effectively design, define, describe and document job functions, responsibilities, tasks, and required qualifications associated with supervised positions, and the demonstrated skills in assessing candidates’ experience, knowledge, skills and abilities when hiring for vacant positions, ensuring the best choice of candidate.
Ability to provide employee development, training and opportunities for direct reports to demonstrate performance achievement and success, recognizing performance of both above standards and needs improvement and respond accordingly.
Skilled at communicating feedback verbally, in writing and electronically; and documenting performance via introductory
and annual performance appraisals.
Skilled in developing and determining corrective employment/performance/behavioral strategies, as needed.
Demonstrated ability to design and execute performance improvement plans, conducting disciplinary action and/or determining the appropriateness of employment continuation.

Preferred Qualifications

Degree in culinary arts or a related field.
Experience leading back-of-house operations, including menu execution, ordering, inventory, food cost control, and labor management.
Experience in college or university dining, contract food service, or other large-scale retail dining environments. Bilingual English/Spanish preferred.

EXPECTED HIRING RANGE: $70,304 – $78,000/yr

If you are offered this position at Occidental College, your final base salary compensation will be determined based on factors such as skills, education, experience, and/or geographic location. In addition to those factors, Occidental complies with applicable pay equity laws and considers internal equity among current employees when developing the final offer. Please keep in mind that the range mentioned above is the base salary range for the role. Hiring at the maximum of the range would not be typical in order to allow for future and continued salary growth. We also offer a generous compensation and benefits package.

Apply Now

Refine Your Search

culinary jobs in culver city, ca

Culinary and Operations Manager

Enrichment Instructor - Culinary

Sous Chef

Sous Chef - Korean Specialty Cuisine

Experienced Line Cooks

Culinary Arts Adjunct Instructor

Cook

Chef

Sous Chef

Kitchen Manager - Culinary Leader

Cook - Luxury Senior Living Restaurant

Kitchen Manager / Prepared Foods Manager - Jayde's | Premium Market & Café (Bel-Air)

Head of Culinary

Cook (AM)

Adjunct - AY27 Culinary Arts Instructor

Corporate Culinary Director

Part-Time Instructor -Culinary Arts

Personal Chef

Cook III

Line Cook

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