In short
Midtown exists to inspire people to become their best selves through the power of movement, connection, and belonging.
📋 About the job
🏢About Midtown
Midtown exists to inspire people to become their best selves through the power of movement, connection, and belonging. Founded in 1970, Midtown has grown from one tennis club in Chicago to owning and operating eight luxury athletic clubs across the United States and Canada.
The Opportunity & Your Impact
Midtown is looking for a Culinary Operations Manager to strengthen operations and deliver a consistent, exceptional member experience across our eight clubs. Reporting to the National Food & Beverage Director, you’ll work hands-on alongside club leaders and frontline teams to identify opportunities, understand operational challenges, and put practical solutions into action. You’ll translate Food & Beverage strategy into clear standards, practical systems, tools, and training that support food quality, kitchen efficiency, and cost control. Through coaching and ongoing follow-through, you’ll help teams build lasting skills and habits to execute consistently every day.
Job Overview
🔹Location: This role is primarily based on-site across Midtown’s eight clubs, providing coaching and support to individual locations as needed. Approximately 25% travel is expected throughout the Midtown portfolio, with occasional visits to the Corporate Office for onboarding, training, and team collaboration.
🔹Serve on Midtown’s Food & Beverage Leadership Team, collaborating with F&B managers across clubs to drive consistent execution.
🔹Travel approximately 25% to assess operations, train teams, implement changes, and verify adoption.
🔹Support menu development, recipe and inventory management, and nutrition standards.
🔹Partner with club teams to solve operational challenges through systems, tools, and coaching that improve food quality, efficiency, and cost control.
How You’ll Contribute
🔹Work alongside club teams, teaching culinary skills and coaching leaders to sustain consistent execution.
🔹Support menu development with tested recipes, clear specifications, and nutrition standards.
🔹Create practical systems, tools, and workflows for kitchen operations, inventory, procurement, and front-of-house coordination.
🔹Standardize costing, portions, yields, and production. Evaluate products, workflows, and labor models for quality and efficiency.
🔹Assess operations and financial performance, partner with club leaders on corrective actions, and verify adoption.