Kitchen Manager
Full-time
the caterist
Kitchen & Production Management
- Oversee daily kitchen operations and production for private and corporate events.
- Review upcoming event orders, menus, guest counts, dietary requirements, timelines, and production needs.
- Create and manage daily and weekly prep lists based on the event calendar.
- Coordinate production across multiple simultaneous events.
- Ensure recipes, portion sizes, yields, presentation standards, and quality expectations are consistently followed.
- Conduct final checks of food and equipment before event departure.
- Maintain proper labeling, storage, cooling, reheating, and transportation procedures.
- Assist with menu execution, recipe development, tastings, and special projects as required. Team Leadership
- Lead, supervise, and support cooks, prep cooks, dishwashers, and other kitchen personnel.
- Assign daily production responsibilities and ensure deadlines are achieved.
- Train employees on recipes, techniques, equipment, sanitation, allergens, and company standards.
- Maintain a professional, respectful, organized, and accountable kitchen culture.
- Identify staffing requirements based on upcoming event volume.
- Assist the Executive Chef with scheduling and labor management.
- Provide clear communication and direction during high-volume production periods.
- Work closely with the Executive Chef, Event Managers, Sales Team, and Operations Team to ensure accurate event execution.
- Review BEOs/event sheets and communicate changes to the culinary team.
- Ensure all food, garnishes, sauces, specialty ingredients, service equipment, and culinary supplies are properly packed for events.
- Coordinate load-outs and returns to ensure nothing is missed.
- Support off-site events when required, including overseeing culinary setup, execution, replenishment, and breakdown.
- Troubleshoot last-minute changes professionally and efficiently.
- Maintain accurate food and kitchen supply inventory.
- Assist with ordering proteins, produce, dry goods, dairy, disposables, and specialty ingredients.
- Monitor product quality upon receiving and address vendor discrepancies.
- Maintain appropriate par levels while minimizing unnecessary inventory.
- Monitor food waste, overproduction, spoilage, and portion control.
- Work with the Executive Chef to improve food cost, purchasing efficiency, and overall kitchen profitability.
- Ensure proper rotation using FIFO procedures.
- Maintain cleanliness and organization throughout the kitchen.
- Ensure compliance with local health department regulations and company standards.
- Monitor refrigeration, freezer, cooking, cooling, holding, and reheating temperatures.
- Ensure proper allergen and dietary-restriction procedures are followed.
- Maintain cleaning schedules for kitchen equipment, storage areas, coolers, freezers, and production spaces.
- Ensure staff follow proper personal hygiene, uniform, and sanitation procedures.
Vacancy posted 25 days ago
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