Culinary Project Lead — High-Volume Events

Fullcirclerestoration; Fort Stockton (TX); On-site; USD 63,000 - 77,000; Full time

Benefits offered by this job

Growth opportunities

Competitive pay

Innovative environment

Family-oriented culture

Job summary

Fullcirclerestoration is seeking a Culinary Project Manager to oversee high-volume culinary events, lead menu development, and manage kitchen operations from start to finish. This role requires hands-on cooking expertise plus strong project management, budgeting, inventory control, and staff supervision to ensure flawless event execution and exceptional guest experience.

You will drive innovation and excellence in food preparation and presentation, coordinating with the culinary team, vendors,

Qualifications

• Minimum of 10 years of professional culinary experience, with a strong background in managing high-volume events and kitchen operations.
• Culinary degree preferred, or equivalent experience in a fast-paced kitchen environment.
• Expertise in food cost management, labor cost control, inventory management, and large-scale menu planning.

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

High-volume event management

Food cost management

Labor cost control

Inventory management

Menu planning

Leadership

Travel flexibility

Client communication

Budgeting

Education

Culinary degree or equivalent

Job description

Fullcirclerestoration is seeking a Culinary Project Manager to oversee high-volume culinary events, lead menu development, and manage kitchen operations from start to finish. This role requires hands-on cooking expertise plus strong project management, budgeting, inventory control, and staff supervision to ensure flawless event execution and exceptional guest experience.

You will drive innovation and excellence in food preparation and presentation, coordinating with the culinary team, vendors,