Culinary Project Manager

About the role

We are seeking an experienced Culinary Project Manager to oversee high-volume culinary events, lead menu development, and manage kitchen operations from start to finish. The ideal candidate will have a passion for both hands-on cooking and managing the intricacies of large-scale projects, including budgeting, inventory control, and staff supervision. You will play a pivotal role in ensuring the success of culinary events while driving innovation and excellence in food preparation and presentation.

Responsibilities

• Manage all culinary aspects of high-volume events, from menu planning and food preparation to overseeing kitchen staff and ensuring quality execution.
• Oversee food and labor costs, ensuring alignment with event budgets while maintaining high-quality standards.
• Create innovative and diverse menus tailored to client needs, coordinating closely with the culinary team for execution.
• Handle ordering, inventory control, and coordination with vendors to ensure timely and accurate deliveries.
• Lead the entire culinary process from pre-event planning to post-event cleanup, including staffing, kitchen setup, and on-site client communication.
• Supervise and mentor culinary staff, ensuring smooth operations during events, adherence to timelines, and high levels of teamwork.
• Act as the primary culinary contact for clients during events, ensuring satisfaction and addressing any concerns or last-minute adjustments.
• Collaborate with the Business Development team, kitchen managers, and third-party vendors to ensure all event details are in place, including rentals and asset management.
• Successfully manage large-scale, complex culinary events in demanding environments, ensuring flawless execution from kitchen to guest experience.

Qualifications

Experience: Minimum of 10 years of professional culinary experience, with a strong background in managing high-volume events and kitchen operations.

Education: Culinary degree preferred, or equivalent experience in a fast-paced kitchen environment.

Skills

• Expertise in food cost management, labor cost control, inventory management, and large-scale menu planning.
• Proven ability to manage teams, develop talent, and lead culinary projects from concept to completion.
• Willingness to travel and adapt to changing schedules to meet operational demands, including occasional work outside regular hours.
• Valid Drivers License with reliable transportation.

Pay

$70,000 / year

Benefits

• Growth opportunities: Be part of a growing team with opportunities for advancement.
• Competitive compensation: Enjoy a rewarding salary and benefits package.
• Innovative environment: Work with cutting-edge culinary technology and a supportive team that values creativity.
• Family-oriented culture: Join a company that values its employees and offers a collaborative, supportive atmosphere.