Culinary Project Manager

Fullcirclerestoration; United States; 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

Fullcirclerestoration is seeking a Culinary Project Manager to oversee high-volume events, lead menu development, and manage kitchen operations from start to finish.

The ideal candidate combines hands-on cooking with project leadership, including budgeting, inventory control, and staff supervision to ensure event success.

You will partner with clients and internal teams to deliver innovative food experiences that meet quality, schedule, and budget expectations.

Qualifications

• 10+ years of professional culinary experience, with a track record of managing high-volume events.
• Culinary degree preferred, or equivalent experience in a fast-paced kitchen environment.
• Strong food cost management, labor cost control, inventory management, and large-scale menu planning.
• Proven leadership ability to manage teams and lead culinary projects from concept to completion.
• Willingness to travel and adapt to changing schedules to meet operational demands, including occasional work outside regular hours.
• Valid Driver's License with reliable transportation.

Responsibilities

• Culinary leadership across menu planning, prep, and kitchen staff for events.
• Oversee food and labor costs to match budgets while maintaining quality.
• Create innovative, client-tailored menus with the culinary team.
• Handle ordering, inventory control, and vendor coordination.
• Lead end-to-end event management from planning to on-site execution.
• Supervise culinary staff, ensuring timelines and teamwork.
• Serve as primary culinary contact with clients during events.
• Collaborate with Business Development, kitchen managers, and vendors.
• Drive flawless execution of high-volume events from kitchen to guest.

Skills

Food cost management

Labor cost control

Inventory management

Menu planning

Leadership

Travel flexibility

Driver's license

Education

Culinary degree or equivalent

Job description

Culinary Project Manager

Department: Culinary

Employment Type: Full Time

Location: National

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-pace 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