Kitchen Manager

Full-time

the caterist

Chicago, IL

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.

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.

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Vacancy posted 4 days ago

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