Culinary Project Manager

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

Job summary

Cotton Holdings Inc. is seeking an experienced culinary leader in Fort Stockton, TX to manage high‑volume events from menu planning to on‑site execution.

You will lead kitchen staff, oversee food and labor costs, and develop innovative menus in collaboration with the team. Travel for events may be required, with a strong emphasis on quality and client satisfaction.

Qualifications

• 10+ years of professional culinary experience with high-volume event leadership.
• Culinary degree preferred or equivalent fast-paced kitchen experience.
• Skills in food cost management, labor cost control, inventory management, and large-scale menu planning.
• Leadership: ability to manage teams and lead projects end-to-end.
• Flexibility: willingness to travel and work outside regular hours.
• Certifications/License: Valid Driver's License with reliable transportation.

Responsibilities

• Culinary Leadership: Manage all culinary aspects of high-volume events, from menu planning to kitchen staff supervision.
• Budget & Cost Management: Oversee food and labor costs in line with event budgets while maintaining quality.
• Menu Development: Create innovative, client-tailored menus in collaboration with the culinary team.
• Inventory Management: Handle ordering, inventory control, and vendor coordination for timely deliveries.
• Event Management: Lead the complete culinary process from pre-event to post-event execution.
• Team Management: Supervise and mentor staff, ensuring smooth operations and teamwork.
• Client Relations: Serve as primary culinary contact for clients during events and handle last-minute changes.
• Project Coordination: Collaborate with BD team, kitchen managers, and vendors to ensure all details are set.
• High-Volume Event Execution: Deliver flawless culinary execution in demanding environments.

Skills

Food cost management

Labor cost control

Inventory management

Large-scale menu planning

Leadership

Flexibility

High-volume event execution

Education

Culinary degree preferred

Equivalent kitchen experience

Tools

Valid Driver's License

Job description

Department: Culinary

Location: Fort Stockton, Tx

Compensation: $70,000 / year

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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