Compare your current skills to what this opportunity needs—we'll show you what you already have and what could strengthen your application.
Job Description
POSITION SUMMARY
The Catering & Kitchen Manager is responsible for overseeing all back-of-house operations, which includes kitchen coordination, catering operations, food preparation, controlling operating costs, staff leadership, and event execution. This role ensures high-quality food production, efficient kitchen operations, and seamless coordination between back-of-house and front-of-house teams. The ideal candidate is highly organized, proactive, detail-oriented, and capable of leading a fast-paced food service operation while maintaining food safety and quality standards. Kitchen Management Oversee daily kitchen operations and food production, ensuring efficiency, consistency, and quality standards are maintained while stepping into production roles as needed to support the team. Oversee smoker operations and manage the meat smoking program. Create prep schedules and manage kitchen workflow efficiently. Ensure compliance with all food safety, sanitation, and health regulations. Manage recipe development, seasonal menu updates, and product innovation. Monitor equipment performance and coordinate maintenance or repairs as needed. Catering Operations Coordinate and manage all catering orders from inquiry through execution. Communicate with Events Coordinator regarding menus, timelines, logistics, and special requests. Develop catering proposals, menus, and pricing in collaboration with leadership. Oversee preparation, packaging, transportation, setup, and breakdown for catering events. Ensure catering events are executed professionally and on schedule. Maintain strong customer relationships and deliver exceptional guest experiences. Track catering sales, profitability, and event performance. Inventory & Purchasing Manage inventory levels for kitchen and catering supplies. Place orders with vendors, conduct cost comparisons, and maintain strong supplier relationships to ensure competitive pricing, product quality, and reliable delivery timelines. Monitor food costs while minimizing and tracking waste through proper inventory controls. Receive and organize deliveries while ensuring product quality and accuracy. Team Leadership Hire, train, schedule, and supervise kitchen staff. Foster a positive, accountable, and team-oriented work environment. Provide coaching and performance feedback to team members. Continuously evaluate and adjust staffing to ensure adequate coverage for daily operations and events, accounting for seasonal peaks and slower periods. Administrative & Operational Duties Maintain accurate catering calendars, production schedules, and event documentation. Track labor costs and assist with budgeting initiatives. Collaborate with leadership on operational improvements and growth opportunities. Support cross-functional communication between kitchen, taproom, events, and leadership teams. Monitor, track, and control food and labor costs by analyzing usage, productivity, and scheduling efficiency to ensure alignment with internal financial targets and budget expectations.
QUALIFICATIONS
Previous experience in catering, kitchen management, or food service leadership required. Experience operating a smoker and smoking meats. Strong organizational and multitasking skills. Ability to lead and motivate a team in a fast-paced environment. Knowledge of food safety standards and kitchen sanitation practices. Experience with inventory management and vendor ordering. Excellent communication and customer service skills. Ability to work flexible hours, including evenings, weekends, and holidays as needed. Valid driver's license and clean driving record for catering transportation and event support. Physical Demands & Working Conditions Ability to stand for extended periods of time. Frequently required to lift and carry up to 50 pounds. Ability to work in hot, cold, wet, and fast-paced kitchen environments. Frequent bending, reaching, lifting, and repetitive motions. Must be comfortable working evenings, weekends, and off-site events. Ability to safely operate kitchen equipment and catering transportation equipment. Success Metrics Timely and accurate execution of catering events. Food quality and consistency standards maintained. Positive customer feedback and repeat catering business. Efficient inventory and labor cost management. Strong team communication and kitchen organization. Compliance with food safety and sanitation standards.
Pay:
$60,000.00 - $70,000.00 per year
Benefits:
Dental insurance Employee discount Health insurance Paid time off Vision insurance
