KITCHEN MANAGER

Job Description

Job Description

Benefits:

• Competitive salary
• Flexible schedule
• Opportunity for advancement
• Paid time off
• Training & development
• Wellness resources

KITCHEN MANAGER 

LOW COUNTRY QUISINE BY JOLIE RAMIZE 

Dallas–Fort Worth, TX  |  Full-Time  |  $55,000–$60,000 annually, based on experience and qualifications 

Reports to: General Manager 

About the Opportunity 

Low Country Quisine is an established, award-winning full-service catering company serving the Dallas–Fort Worth area. We are seeking an experienced, hands-on Kitchen Manager to lead our growing high-volume culinary production team. 

This is a true management position—not simply a cooking role. The right candidate can prepare excellent food while planning ahead, directing employees, managing costs, and ensuring every order is ready on time. 

What You’ll Do 

• Lead, coach, schedule, and hold kitchen employees accountable for quality, productivity, and deadlines. 
• Plan and coordinate daily and upcoming production for multiple catering events and orders. 
• Cook alongside the team when needed, including sauces, specialty dishes, and technically demanding items. 
• Ensure consistent recipes, portions, flavor, presentation, and food safety standards. 
• Manage purchasing, receiving, inventory, storage, labeling, and FIFO rotation. 
• Monitor food waste, yields, food costs, and kitchen labor efficiency. 
• Maintain organized walk-ins, freezers, dry storage, and clean, inspection-ready work areas. 
• Communicate proactively with the General Manager and collaborate across departments. 
• Identify problems early, improve workflows, and keep production on schedule. 
• Provide initial production oversight for our growing grab-and-go operation. 

What You Bring 

• Minimum 3 years of direct kitchen management experience, including staff supervision, production planning, inventory management, and accountability for kitchen performance. 
• Experience in high-volume catering, banquet operations, commissary kitchens, or large-scale food production. 
• Strong professional cooking skills plus proven leadership, organization, and problem-solving ability. 
• Experience managing purchasing, food costs, labor, and multiple production deadlines. 
• Knowledge of commercial kitchen sanitation and food safety; flexibility for evenings or weekends as needed. 

Preferred: 5+ years of management experience; bilingual English/Spanish; experience serving 100–500+ guests; ServSafe Manager certification; formal culinary training. 

Culinary experience alone does not meet the management requirement. Applicants must have directly led kitchen employees and managed production operations. 

Compensation 

$55,000–$60,000 annually, based on experience and qualifications. Opportunity for professional growth as the company expands. 

Low Country Quisine is an equal opportunity employer.