KITCHEN MANAGER

Job Description Job Description
KITCHEN MANAGER

LOW COUNTRY QUISINE BY JOLIE RAMIZE
Dallas-Fort Worth, TX Full-Time $55,000-$60,000 annually, based on experience and qualifications
Reports to: General Manager

About the Opportunity

Low Country Quisine is an established, award-winning full-service catering company serving the Dallas-Fort Worth area. We are seeking an experienced, hands-on Kitchen Manager to lead our growing high-volume culinary production team.
This is a true management position-not simply a cooking role. The right candidate can prepare excellent food while planning ahead, directing employees, managing costs, and ensuring every order is ready on time.

What You'll Do

• Lead, coach, schedule, and hold kitchen employees accountable for quality, productivity, and deadlines.
• Plan and coordinate daily and upcoming production for multiple catering events and orders.
• Cook alongside the team when needed, including sauces, specialty dishes, and technically demanding items.
• Ensure consistent recipes, portions, flavor, presentation, and food safety standards.
• Manage purchasing, receiving, inventory, storage, labeling, and FIFO rotation.
• Monitor food waste, yields, food costs, and kitchen labor efficiency.
• Maintain organized walk-ins, freezers, dry storage, and clean, inspection-ready work areas.
• Communicate proactively with the General Manager and collaborate across departments.
• Identify problems early, improve workflows, and keep production on schedule.
• Provide initial production oversight for our growing grab-and-go operation.

What You Bring

• Minimum 3 years of direct kitchen management experience, including staff supervision, production planning, inventory management, and accountability for kitchen performance.
• Experience in high-volume catering, banquet operations, commissary kitchens, or large-scale food production.
• Strong professional cooking skills plus proven leadership, organization, and problem-solving ability.
• Experience managing purchasing, food costs, labor, and multiple production deadlines.
• Knowledge of commercial kitchen sanitation and food safety; flexibility for evenings or weekends as needed.

Preferred: 5+ years of management experience; bilingual English/Spanish; experience serving 100-500+ guests; ServSafe Manager certification; formal culinary training.
Culinary experience alone does not meet the management requirement. Applicants must have directly led kitchen employees and managed production operations.

Compensation

$55,000-$60,000 annually, based on experience and qualifications. Opportunity for professional growth as the company expands.
Low Country Quisine is an equal opportunity employer.