Culinary Design Manager

CBRE is seeking an experienced Culinary Design Manager to lead commercial foodservice and culinary construction projects in support of one of our major technology clients. This role delivers new and concurrent tenant improvement projects for cafes and other culinary areas. The ideal individual is a proactive self-starter who works with a high degree of autonomy within the published culinary standards. This position works closely with Culinary Standards and is accountable for the correct implementation of the published standards on projects and for feeding project learnings back into the standards cycle.

Responsibilities

This position represents the Client's interests on culinary projects, directing the architect of record and the wider design, consultant, and construction team to deliver against the published culinary standards

• Monitor the progress of multiple culinary construction projects simultaneously to ensure that the approved culinary design standards are implemented correctly.
• Direct and hold accountable the architect of record and the kitchen and consultant teams, reviewing their deliverables independently rather than coordinating the design scope directly.
• Track health department and authority having jurisdiction permitting for foodservice spaces through submittal, inspection, and closeout, escalating risks to schedule early.
• Confirm that mechanical, electrical, and plumbing design for culinary spaces supports the intended operation, including kitchen ventilation and make up air, grease waste, utility capacity, and refrigeration.
• Confirm that finishes and construction details meet food safety and sanitation requirements.
• Drive commissioning and operational readiness with culinary operations and vendor partners, including equipment startup, training, operator walkthroughs, and punch list closeout.
• Plan and phase work in and around operating kitchens and dining areas to protect daily meal service.
• Support the chef and culinary team on special projects and concept changes that arise after the initial implementation, assessing feasibility, cost, schedule, and code implications and delivering the approved scope with minimal disruption to daily meal service. Analyze, track, and manage critical milestone activities to avoid schedule slips, with attention to equipment lead times and permitting durations.
• Manage the flow of project information between the project team and the client through regular meetings and written communications.
• Produce formal project status reports and dashboard updates, and forecast and update key project milestones.
• Lead proactive communication with end users regarding construction activities, mitigating impacts and minimizing operational disruptions.
• Independently review status reports, drawing submittals, timelines, and costs from architects, contractors, and suppliers.
• Provide technical support to owners, architects, general contractors, and regional stakeholders.
• Client management: develop excellent working relationships with clients, with a view towards maximizing new opportunities.
• Strategic thinking: advise project teams on approaches that achieve both client objectives and business objectives.
• Knowledge management: capture key learnings from each project and route them into the
• Culinary Standards cycle so that field findings inform standards updates.
• Process improvement: identify ways to improve internal systems and processes.
• Project and Program Specifications
• Market sector experience: Commercial foodservice or culinary construction (required),
• New Construction and Tenant Improvement (required), Technology campus and/or
• Hospitality environments (preferred).
• Note: three days per week onsite may be required, and/or occasional travel to client project sites. Projects may be located globally.

Qualifications

• Bachelor's degree in construction management, architecture, engineering, or an applicable bachelor's degree, or equivalent experience.
• Minimum 6 years of relevant project management experience, including direct delivery of commercial foodservice or culinary construction projects from design through operational turnover.
• Demonstrated knowledge of foodservice equipment, commercial kitchen mechanical, electrical, and plumbing systems, and health department permitting and food safety code requirements, sufficient to review and challenge consultant work.
• Experience delivering projects in or adjacent to live food service operations.
• Experience acting as an owner's representative, directing an architect of record and consultant teams.
• Ability to read and interrogate kitchen equipment plans, utility rough-in drawings, and equipment schedules.
• Strong organisational and management skills, with the ability to work effectively and collaboratively with the broader team.
• Effective presentation skills.
• Proficiency in construction project management tools, Google Workspace suite, including Docs, Sheets, and Slides, Bluebeam, and Autodesk products such as Forma, Revit, and CAD.
• Excellent communication skills.