Kitchen Manager

Job Description

Job Description

Job Summary
We are seeking an energetic and detail-oriented Catering & Kitchen Manager to oversee our culinary and event operations. In this dual-capacity role, you will be responsible for both back-of-house (BOH) kitchen management and the seamless execution of off-site or on-site catered events. The ideal candidate has a strong culinary background, exceptional leadership skills, and the ability to maintain high food quality and safety standards while managing a dynamic team.

Benefits:

• Competitive Pay $45K
• Health, Dental and Vision Insurance
• Paid time off
• 401K
• Short-Term and Long-Term Disability

Key Responsibilities

• Catering Operations: Oversee all aspects of catering events, including client consultations, menu tailoring, site visits, and logistical coordination for transportation and setup.
• Kitchen Management: Supervise daily kitchen operations, manage food orders and inventory, and ensure consistent food preparation, plating, and temperature control.
• Staff Leadership: Help with Hiring, train, and schedule both kitchen and catering service staff, fostering a collaborative and high-performance environment.
• Safety & Compliance: Maintain and enforce strict health and safety standards, including food hygiene and kitchen sanitation protocols.
• Financial Oversight: Manage event budgets, monitor kitchen expenses, and implement cost control measures to ensure profitability.
• Client Relations: Act as the primary point of contact for clients from initial booking through post-event feedback.

Qualifications & Skills

• Experience: 3–5 years of experience in catering or food service management; previous chef or kitchen lead experience is highly preferred.
• Leadership: Strong ability to lead and motivate a diverse team in a fast-paced environment.
• Communication: Clear and professional verbal and written communication skills for interacting with clients, staff, and vendors.
• Technical Skills: Proficiency with and Microsoft Office.
• Certifications: ServSafe Food Protection Manager certification or equivalent is typically required.
• Flexibility: Ability to work a flexible schedule, including early mornings, nights, weekends, and holidays as needed for events.

Physical Requirements

• Ability to stand and walk for extended periods during events.
• Must be able to lift and carry items up to 30–50 pounds, such as event equipment or supplies.