General Manager Catering - Culinary & Operations

Job Description

Job Description

General Manager Catering - Culinary & Operations
Low Country Quisine (LCQ)
Full-Time Leadership Position l Compensation: $70,000 Base Salary + Performance-Based Bonus

Low Country Quisine is seeking a bilingual (English/Spanish) operations-minded leader to oversee daily kitchen production, team leadership, inventory management, and catering event execution.

This role is not designed for someone who simply wants to cook. We are looking for a leader who can build trust with the team, maintain accountability, execute systems, communicate effectively with ownership, and represent the company professionally with clients and partners.

The ideal candidate understands that leadership is just as important as culinary skill.

Key Responsibilities

Leadership & Team Development

• Lead, coach, and develop a diverse kitchen team
• Establish a culture of accountability, professionalism, and teamwork
• Conduct daily pre-shift meetings and production check-ins
• Address performance issues promptly and professionally
• Build strong relationships with team members while maintaining leadership authority
• Assist with hiring, on boarding, and training

Kitchen Operations

• Oversee daily production for catering, wholesale, and special events
• Ensure recipes, production standards, and portion controls are followed
• Maintain organization of all kitchen, storage, and production areas
• Monitor food quality, consistency, and presentation
• Create and manage prep plans and production schedules

Inventory & Cost Management

• Manage inventory levels and ordering
• Reduce waste and identify cost-saving opportunities
• Monitor food cost and labor performance
• Ensure proper rotation and storage procedures
• Assist ownership with forecasting and purchasing decisions

Communication & Client Representation

• Serve as a professional representative of Low Country Quisine
• Communicate effectively with ownership, vendors, clients, and staff
• Assist with tastings, client visits, and operational meetings as needed
• Maintain positive working relationships across all departments

Required Qualifications

• Fluent in English and Spanish
• Minimum 5 years of kitchen leadership experience
• Strong people leadership and conflict resolution skills
• Experience leading teams of 5–15+ employees
• Experience with inventory, ordering, and production planning
• Ability to prioritize multiple projects simultaneously
• Professional appearance and demeanor
• Reliable transportation
• Ability to work evenings, weekends, and special events as required

Success in This Role Looks Like

After 90 Days:

• Team understands expectations and follows production systems
• Daily kitchen operations require less owner involvement
• Production schedules and prep plans are organized and proactive
• Communication with staff and ownership is clear and consistent

After 6 Months:

• Kitchen operates efficiently in the leader’s absence
• Food cost and labor performance are monitored regularly
• Team morale is strong
• Operational issues are identified and solved proactively

Personal Characteristics We Value

• High emotional intelligence
• Calm under pressure
• Team-oriented
• Family-oriented values
• Humble and Coachable 
• Professional but approachable
• Self-starter
• Organized and detail-oriented
• Strong sense of ownership
• Leads by example

Who Will Thrive Here

Someone who enjoys building teams, solving problems, creating structure, and helping a growing company reach the next level.

Who Will Not Thrive Here

• Someone looking for a purely culinary role
• Someone who prefers constant direction
• Someone who struggles with accountability
• Someone uncomfortable with change and growth
• Someone who wants authority without leadership responsibility