Kitchen Manager

Responsibilities: Lead daily prep, cooking, portioning, packaging, and catering production. Direct kitchen team members and ensure production is completed accurately and on time. Maintain consistency in food quality, flavor, presentation, portioning, and recipe execution. Review production sheets, recipes, and event orders and organize daily workflow. Manage inventory, assist with food ordering, receive deliveries, and help control waste. Maintain proper labeling, storage, FIFO, sanitation, and food safety standards. Train, coach, and provide direction to kitchen team members. Communicate shortages, production concerns, and operational needs to management. Assist with packing, loading, and preparation for catered events. Work and provide culinary leadership at off-site catered events as needed. Maintain a clean, organized, and efficient kitchen.

Qualifications: Minimum 3 years of kitchen leadership or management experience. Strong professional cooking and high-volume food production experience. Catering, banquet, hotel, commissary, or similar experience preferred. Experience with inventory management and food ordering. Strong organization, communication, and time-management skills. Knowledge of food safety and sanitation standards. Ability to lead a team while remaining hands-on in production. Flexible availability, including some early mornings, evenings, weekends, and holidays. Bilingual English/Spanish preferred. We are looking for someone who can cook, lead, organize, problem-solve, and help ensure every order leaves the Low Country Quisine kitchen correctly and on