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Culinary Program Manager
📍 New York, USA

The Wing

[Expired] - Culinary Program Manager

The Wing
Coworking Space:
The Wing
New York, USA 20 st between Broadway & Park

The Culinary Program Manager collaborates closely with the Culinary & Beverage Director on the execution of the department’s vision for The Wing. They are responsible for developing and fine-tuning The Wing’s global Food Programs to best serve the needs and desires of our Members, our Space Teams, and our larger vision for Food & Beverage at The Wing. The Culinary Program Manager assists in all aspects of program curation, recipe development, and menu research across all Food Programs (Savory Food Program, Pastry Program, and In-House Catering Program). They are responsible for writing and assembling all new-menu collateral for New Space Openings, as well as with assisting the Regional Manager with ongoing F&B Program quality control and financial guidance. The Culinary Program Manager helps develop strategies for revenue driving and for waste reduction, and coordinates their implementation with the F&B Operations Associate and Regional Manager.


This position closely collaborates with the Beverage Program Manager and the Food & Beverage Operations Associate on all aspects related to the systems, logistics, and roll-out at the Space Level, and must have strong competency in both Front of House and Back of House roles.  The Culinary Program Manager equally collaborates with the Beverage Program Manager to make sure that decisions related to the Food Program coincide with those made to the Beverage Program. The Culinary Program Manager reports directly to the Culinary & Beverage Director.


    • Oversee all Culinary Programs at The Wing, including the Savory Food Program, Pastry Program, and In-House Catering Programs
    • Collaborate with the Beverage Program Manager on all menus
    • Collaborate with the F&B Operations Associate and Regional Manager to streamline Culinary Program logistics to the Space teams
    • Support the implementation and administration of all quality control and food safety programs, menu changes, and seasonal specials launches
    • Review and approve the implementation of manufacturing and organizational plans that support the F&B Master plan
    • Support all quality programs as necessary to comply with member and company standards (Quality Programs include Sanitation, Vendor Certification, Incoming Good Inspection, HACCP, Pest control, GMPs, Noncompliance/Hold)
    • Develop, implement, monitor and update all Production, Process, and Sanitation SOPs
    • Work closely with the Food & Beverage Operations Associate to maintain budgetary accountability geared toward profitability for all locations
    • Review month-end Waste Logs, Inventory Logs, and Revenue from all Wing locations and strategize on improvements with the Food & Beverage Operations Associate and Regional Manager
    • Maintenance of healthy and frequent communication between all locations as well as our HQ teams and external vendors
    • Co-lead monthly Food & Beverage Manager meeting for all Wing Spaces
    • Keep employees informed as to company and department plans and progress
    • Communicate and work well with Culinary & Beverage Director, Beverage Program Manager, F&B Operations Associate, Regional Manager, and the Field Teams
    • Assume other activities and responsibilities from time to time as directed
    • Traveling bi-annually or as-needed


    • 2 + years of experience leading a high-volume, professional kitchen in a major US City as a Sous Chef, Executive chef, or other comparable position (required)
    • 2+ years of experience baking, or comparable experience (required)
    • Nationally accepted Food Protection Manager Certificate (such as ServSafe) (required)
    • Nationally accepted Food Protection Manager Certificate (such as ServSafe) (required)
    • Must have exceptional organization and planning skills, and be able to translate complex or disorganized systems into clear logistics and executable deliverables
    • High competency in Google Drive and Google Sheets
    • High competency in menu costing, Cost of Goods, and P&L Reports
    • Ability to prioritize and complete multiple projects in a timely manner
    • Ability to work independently and effectively with little supervision
    • Proficient in English, both in verbal and written word. Some Spanish preferred.
    • Ability to communicate well with staff and interdepartmentally
    • Ability to maintain confidential company information in the strictest of confidence
    • Prior knowledge with Clover POS and PlateIQ, or comparable Hospitality-focused software systems
    • This position is based in New York City at The Wing’s Corporate HQ
Full time