Culinary Project Manager

Fullcirclerestoration; Stockton (CA); 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

Fullcircle Restoration is seeking a Culinary Project Manager to oversee high-volume events, lead menu development, and manage kitchen operations from start to finish. The role requires a passion for hands-on cooking and managing complex projects, including budgeting and staff supervision.

The ideal candidate will travel as needed and bring extensive experience in large-scale culinary execution, ensuring excellence in food preparation and presentation across events.

Qualifications

• 10+ years of professional culinary experience.
• Experience managing high-volume events and kitchen operations.
• Strong budgeting, inventory control, and staff supervision.
• Willingness to travel and adapt to varying schedules.

Responsibilities

• Culinary leadership for high-volume events from menu planning to kitchen execution.
• Budget and cost management for food and labor.
• Menu development tailored to client needs and event themes.
• Inventory management and vendor coordination for timely deliveries.
• Oversee event staffing, kitchen setup, and on-site client communication.
• Mentor and supervise culinary staff to ensure timely, quality service.
• Serve as primary culinary liaison with clients during events to ensure satisfaction.
• Coordinate with Business Development, kitchen managers, and vendors to finalize event details.

Skills

High-volume events

Budgeting

Menu development

Staff supervision

Vendor management

Education

Culinary degree

Job description

Culinary Project Manager

Department: Culinary

Employment Type: Full Time

Location: Fort Stockton, Tx

Compensation: $70,000 / year

Description

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.

If you are an individual with a disability and need a reasonable accommodation to assist with your job search or application for employment, please contact HR [phone] #culinary