About the role:The Culinary Manager Position at Atria Institute is a steward of culinary excellence and refined hospitality, responsible for orchestrating all back-of-house operations with precision, discretion, and care. This role ensures the seamless execution of an elevated dining experience by upholding the highest standards of quality, consistency, and service. Working in close partnership with the service team and front-of-house leadership roles, the Culinary Manager fosters a culture of professionalism, accountability, and quiet excellence.
Area of Responsibilities:
- Lead and inspire the Hospitality team daily, cultivating a disciplined yet supportive culinary environment rooted in respect and craftsmanship
- Ensure every menu item embodies Atria's vision - delivered with precision, thoughtful presentation, and impeccable timing - drawing inspiration from California's seasonal bounty through a health-driven, protein-forward approach
- Uphold the highest standards of food safety, sanitation, and regulatory compliance with unwavering consistency
- Oversee inventory management, sourcing, and vendor relationships with an emphasis on premium ingredients and seasonality
- Maintain budget control while protecting the integrity and quality of the guest experience
- Partner with CEOs and management on menu evolution, tastings, and continuous refinement of offerings based on seasonality and member preferences
- Anticipate operational needs, ensuring the kitchen is impeccably organized, stocked, and service-ready at all times
- Monitor and maintain kitchen equipment to ensure optimal performance and longevity
- Act as a calm, solutions-oriented leader during service, ensuring smooth flow and communication across all teams
Administrative:
- Learn and understand the fundamentals of all clinical testing available at Atria
- Collaborating with Hospitality management on noting member food and beverage preferences
- Coordinate special requests from C-Level, Management and Service teams
- Lead weekly focused around knowledge of the menu (including specials and dietary alternatives) and beverage selections to lead staff by example and assist guests with recommendations and pairings
Salary Range: $80,000 - $90,000
Requirements- 3-5+ years of leadership experience in a fine dining or luxury hospitality kitchen
- Deep understanding of classical and modern culinary techniques
- Strong command of food safety standards and best practices
- Exceptional organizational skills and attention to detail
- Composed, professional demeanor with the ability to lead in a high-pressure, service-driven environment
- Proven ability to manage costs without compromising quality
- Open availability, including nights, weekends, and holidays
- Culinary degree or formal training from an accredited institution
- Food Protection / ServSafe Certification
- Preferred experience in Michelin-starred or similarly elevated dining environments
- High-touch, detail-oriented kitchen setting with a focus on excellence and consistency
- Requires extended periods of standing, precision under pressure, and a commitment to refined execution
BenefitsAt Atria, we are proud to offer every member of the Atria team:
- Excellent health and wellness benefits, fully covered by Atria, effective date of hire
- OneMedical membership for employees & dependents, giving access to 24/7 virtual care
- Fertility & family planning
- Company-covered preventive health screenings through partner hospitals (calcium score)
- Fitness Perks, including Wellhub +
- 401k contributions and 4% match starting after 6 months
- Flexible Time Off
- Continuing medical education (CME) and CEU support for professional licensure
