Culinary Project Manager

Job title: Culinary Project Manager

Job Summary

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.

Key Responsibilities

• Culinary Leadership: Manage all culinary aspects of high-volume events, from menu planning and food preparation to overseeing kitchen staff and ensuring quality execution.

• Budget & Cost Management: Oversee food and labor costs, ensuring alignment with event budgets while maintaining high-quality standards.

• Menu Development: Create innovative and diverse menus tailored to client needs, coordinating closely with the culinary team for execution.

• Inventory Management: Handle ordering, inventory control, and coordination with vendors to ensure timely and accurate deliveries.

• Event Management: Lead the entire culinary process from pre-event planning to post-event cleanup, including staffing, kitchen setup, and on-site client communication.

• Team Management: Supervise and mentor culinary staff, ensuring smooth operations during events, adherence to timelines, and high levels of teamwork.

• Client Relations: Act as the primary culinary contact for clients during events, ensuring satisfaction and addressing any concerns or last-minute adjustments.

• Project Coordination: 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.

• High-Volume Event Execution: Successfully manage large-scale, complex culinary events in demanding environments, ensuring flawless execution from kitchen to guest experience.

• Skills, Knowledge and Expertise

• 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.

• Leadership: Proven ability to manage teams, develop talent, and lead culinary projects from concept to completion.

• Flexibility: Willingness to travel and adapt to changing schedules to meet operational demands, including occasional work outside regular hours.

• Certifications/License: Valid Drivers License with reliable transportation.

• Why Join Us?

• 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.

• If you're a seasoned culinary professional with a passion for delivering top-tier culinary experiences while managing large-scale events, we invite you to apply and join our innovative team at Cotton Holdings, Inc.

• Disclaimer

• This Job Description indicates the general nature and level of work expected of the incumbent(s). It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent(s) may be asked to perform other duties as requested.

• Equal Opportunity Employer/Veterans/Disabled.