Culinary Operations Lead for High-Volume Events

Woods & Co; New York (NY); On-site; USD 90,000 - 130,000; Full time

Job summary

Woods & Co Recruitment seeks an experienced Kitchen & Culinary Operations leader to drive high-volume catering and event operations in NYC. You will oversee daily kitchen activities, lead menu development, manage purchasing and inventory, and partner with FOH and beverage teams to ensure flawless execution at events.

The role emphasizes staff leadership, cost control, and adherence to food safety standards across large-scale events, with opportunities to mentor a diverse kitchen team.

Qualifications

• Leadership experience in kitchen management or culinary operations
• Strong knowledge of NYC food safety, sanitation standards, and health regulations
• Experience managing inventory, food and labor costs, purchasing, and vendor relationships
• Demonstrated ability to lead, hire, train, and develop kitchen teams while maintaining operational excellence
• Experience coordinating with FOH and beverage teams for events

Responsibilities

• Oversee daily kitchen operations, including food prep, quality, and presentation standards
• Collaborate on menu development, ingredient sourcing, and kitchen innovation
• Manage purchasing, vendor relationships, and inventory control procedures
• Monitor and analyze food and labor costs, identifying savings opportunities
• Supervise, hire, onboard, and train kitchen staff and leadership
• Assist in coordinating and supporting off-premise and on-site events
• Work with FOH and beverage teams on menu and operational collaboration

Skills

Leadership

Food safety knowledge

Inventory management

Cost control

Vendor relationships

Team development

Tools

ADP

When I Work

Job description

Woods & Co Recruitment seeks an experienced Kitchen & Culinary Operations leader to drive high-volume catering and event operations in NYC. You will oversee daily kitchen activities, lead menu development, manage purchasing and inventory, and partner with FOH and beverage teams to ensure flawless execution at events.

The role emphasizes staff leadership, cost control, and adherence to food safety standards across large-scale events, with opportunities to mentor a diverse kitchen team.