Culinary Project Manager

Cotton Holdings Inc.; Austin (TX); On-site; USD 63,000 - 77,000; Full time

Benefits offered by this job

Growth Opportunities

Competitive Compensation

Innovative Environment

Family-Oriented Culture

Job summary

Cotton Holdings Inc. in Austin, TX is seeking an experienced Culinary Project Manager to oversee high-volume events, lead menu development, and manage kitchen operations from start to finish.

The ideal candidate will bring hands-on cooking expertise and strong project management, including budgeting, inventory control, and staff supervision, to ensure exceptional culinary events and presentation.

Qualifications

• Experience: 10+ years in professional culinary roles, with high-volume event background.
• Education: Culinary degree preferred, or equivalent fast-paced kitchen experience.
• Skills: Food cost management, labor cost control, inventory management, large-scale menu planning.

Responsibilities

• Lead all culinary aspects of high-volume events, from planning to on-site execution.
• Oversee food preparation, kitchen staff, and quality standards.
• Manage budgets, costs, and vendor coordination for events.
• Develop innovative, client-tailored menus with the culinary team.
• Control inventory and coordinate deliveries with suppliers.
• Oversee staffing, timelines, and client communication during events.
• Mentor culinary staff and ensure teamwork and performance.
• Coordinate with BD and kitchen managers to align event details.
• Drive flawless event execution from kitchen to guest experience.

Skills

High-volume event management

Culinary leadership

Budgeting

Food cost control

Inventory management

Menu development

Team management

Vendor coordination

Labor cost control

Client relations

Education

Culinary degree or equivalent experience

Job description

Description

Department: Culinary

Location: Austin, TX

Compensation: $70,000 / year

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.

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.

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