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 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.

Learn more about this Employer on their Career Site