Head Chef / Catering Kitchen Manager

Role Description The Head Chef / Catering Kitchen Manager is a full-time, on-site role based in Charlotte, NC, responsible for overseeing all back-of-house culinary operations for catering and production. Daily responsibilities include planning and executing menus, supervising food preparation and cooking, and monitoring food quality and presentation to align with brand standards. The role manages kitchen staff scheduling and training, ensures proper food safety and sanitation practices, and coordinates inventory, ordering, and cost control. This position also collaborates with leadership to streamline processes, implement standard operating procedures, and support new menu rollouts tailored for catering and fast-casual service. Qualifications Strong skills in Food Preparation and Cooking, with experience producing consistent, high-volume dishes. Knowledge of Food & Beverage operations, including inventory management, cost control, and vendor relationships. Demonstrated ability to maintain Food Quality standards, food safety, and sanitation compliance. Experience in Culinary Management, including team leadership, scheduling, training, and performance oversight. Prior experience as a Head Chef, Kitchen Manager, or similar leadership role in catering, restaurant, or high-volume production environments. Familiarity with Asian flavors and techniques, especially Japanese, Korean, or Vietnamese cuisine, is highly beneficial. Excellent organizational, communication, and time-management skills, with the ability to work efficiently in a fast-paced setting. $25 hrs to start Monday to Friday, Breakfast Lunch, 8am to 4 pm #J-18808-Ljbffr Three Lanterns Hospitality Inc