Kitchen Operations Chef / Magager

(Full-Time, Year-Round)

Position: Kitchen Operations Chef /ManagerLead (Full-Time, Year-Round)
Compensation: ~$45,000/yr hourly + overtime + performance bonus (up to $70k+ total)
Start Date: April 1st, 2026 (possibly sooner)

About the Role

This role is for a chef or someone who wants to step up from line cooking into running a professional catering kitchen. You’ll manage production, prep systems, ordering, inventory, cleanliness, and event meal executions. You’ll work closely with ownership to maintain quality standards, control food cost, reduce waste, and help the company grow. We've been a barbecue catering company for 16 years, but we will begin offering menus beyond barbecue in the near future. You should have the passion, skill, and drive to develop and execute menus based on this. In time, this position will grow into a leadership position with staff working and reporting directly to you. From the time you read this and for the rest of your life, you can no longer say that you wish someone had given you that chance. Here is that chance, contact us and prove you're worth it! I opened this business without a single day of kitchen experience, team leadership, or having had a single employee, and have operated a successful catering business for 17 years, fueled by passion. and willingness to learn and grow. You don't need a degree from a culinary institute; you simply need kitchen experience (see below), a strong work ethic, and a willingness to learn and grow.

Responsibilities

Kitchen Operations & Production

  • Execute all prep and cooking for events with consistent quality

  • Build prep lists, production timelines, and event packing systems

  • Ensure all food leaves the kitchen on-time, correctly labeled, and event-ready

  • On site event cooking where applicable

Inventory & Ordering

  • Conduct weekly inventory and maintain accurate stock counts

  • Order ingredients, packaging, dry goods, and supplies within budget

  • Track usage, yields, and waste; find ways to repurpose excess product

Food Cost Management

  • Price recipes, maintain food cost targets, and monitor vendor pricing

  • Reduce shrink, spoilage, and overproduction

Menu Development

  • Create new menu items aligned with company style and cost goals

  • Test recipes, document yields, and update costing sheets

Kitchen Cleanliness & Maintenance

  • Maintain daily, weekly, and monthly cleaning checklists

  • Ensure equipment is maintained, safe, and operational

Teamwork & Attitude

  • Stay positive under pressure

  • Communicate clearly with ownership and event teams

  • Accept feedback constructively and adapt quickly

Requirements

  • 3+ years professional kitchen experience (line cook, lead line, supervisor, or catering experience preferred)

  • Strong knife skills, production skills, and understanding of kitchen systems

  • Ability to read, scale, and cost recipes

  • Organizational mindset and the ability to juggle multiple deadlines

  • Clean driving record; ability to lift 50+ lbs

  • Available for overtime mostly April–December

Benefits

  • Insurance allowance

  • 1–2 weeks paid vacation

  • Free Sam’s Club membership

  • Cell phone allowance

  • Performance-based bonus

  • Professional development - classes, certifications, training

  • Flexible winter scheduling

  • Productivity tools

  • Discounted vacation travel worldwide 

To Apply

Fill out and submit the application form below.