Benefits:- Competitive salary
- Flexible schedule
- Opportunity for advancement
- Paid time off
- Training & development
- Wellness resources
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 positionnot 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.
