Kitchen Manager

The Local Catering; Charlottesville (VA); On-site; USD 70,000 - 85,000; Full time

Benefits offered by this job

PTO

Meals provided

Incentives

Job summary

The Local Catering in Charlottesville, VA is seeking a Catering Kitchen Manager to lead day-to-day operations of a high-volume catering kitchen. This hands-on role runs prep, supervises staff, oversees inventory and ordering, and leads BOH teams at off-site events.

During peak season we execute 6-15 events per week. You will manage production, ensure food quality and timing, train and develop the team, and own event load-outs.

Qualifications

• 3+ years of professional kitchen experience.
• Strong organization and time-management skills.
• Ability to lead while remaining actively involved in production.
• Ability to lift approximately 50 lbs.
• Availability for evenings, weekends, and long event days.

Responsibilities

• Run weekday prep shifts and supervise a team of 8–10 BOH staff with Sous Chef and Chef.
• Manage production priorities and keep production on schedule.
• Verify food quality, consistency, and quantities; perform final checks before events.
• Place food orders and receive deliveries; maintain inventory and par levels.
• Lead off-site events as BOH lead; coordinate with event leadership and FOH.
• Train and coach BOH employees; uphold cleanliness and productivity.

Skills

Kitchen management

Leadership

Food safety

Event catering

Staff supervision

Education

ServSafe Manager certification

Job description

We are looking for a Catering Kitchen Manager to join our culinary leadership team and help manage the day-to-day operations of our high-volume catering kitchen.

This is a hands-on working management position. Our Kitchen Manager isn't just supervising from the sidelines—they are running prep, managing staff, overseeing inventory and ordering, verifying pack-outs, and leading BOH teams at off-site events.

During peak wedding season, our team may execute 6-15 events per week, ranging from intimate private events to large weddings and special events. We need someone who can keep the kitchen organized during the week and confidently take ownership of an event when it leaves our commissary.

What You’ll Do

• Run weekday prep shifts and supervise a team of approximately 8-10 BOH staff with Sous Chef and Chef
• Manage production priorities
• Keep the team productive and production on schedule
• Verify food quality, consistency, and quantities
• Complete final checks before events

Own Ordering & Inventory

• Place food orders and receive deliveries
• Maintain food inventory and par levels
• Monitor smallwares, chemicals, disposables, linens, and catering equipment
• Identify shortages before they impact production
• Help control waste and unnecessary purchasing
• Oversee food and equipment pack-outs
• Verify that events are completely and accurately loaded
• Coordinate production deadlines with event departure times
• Help load and unload company vehicles

Lead Off-Site Events

• Serve as BOH lead for catered weddings and events
• Lead event kitchen teams, typically around 3 staff
• Independently execute events without the Executive Chef or Sous Chef present
• Manage cooking, holding, plating, and service timing
• Coordinate with FOH/event leadership
• Troubleshoot problems and adapt to last-minute changes
• Oversee breakdown and return of equipment

Develop the Team

• Train and coach BOH employees
• Set clear expectations for prep, cleanliness, quality, and productivity
• Provide feedback and hold staff accountable
• Help create a professional, respectful, team-oriented kitchen environment

Who We're Looking For

Required:

• 3+ years of professional kitchen experience
• Strong organization and time-management skills
• Ability to lead while remaining actively involved in production
• Comfortable working independently and making decisions
• Ability to manage changing priorities in a fast-paced environment
• Availability for evenings, weekends, and long event days
• Ability to lift approximately 50 lbs.

Preferred:

• Catering or high-volume production experience
• Previous kitchen leadership or management experience
• Food ordering and inventory experience
• ServSafe Manager certification or willing to aquire
• Valid driver's license and ability to drive company vehicles
• Basic computer and kitchen-management system experience

The Person Who Will Thrive Here

We're looking for someone who is organized, proactive, calm under pressure, and genuinely team-oriented.

You'll be a strong fit if you're comfortable leading a team but are just as willing to grab a knife, wash dishes, load a van, clean the kitchen, or jump onto the line when that's what the team needs.

Strong candidates can take direction from senior culinary leadership while also taking true ownership of their responsibilities. We value leaders who communicate problems early, anticipate what the kitchen needs next, and hold their team accountable without creating unnecessary conflict.

Schedule & Compensation

• Compensation is competitive. Depending on experience
• Compensation structure may vary based on experience and role fit
• Approximately 40-60 hours per week during peak season
• Weekday prep shifts are generally around 8:00 AM-3:00 PM
• Frequent evening and weekend availability is required
• Our business is seasonal, with heavier wedding/event seasons and slower periods during winter and July
• Additional benefits, PTO, meals, or incentives may be available depending on position structure

Growth

For someone interested in growing within catering operations and culinary leadership, this position can provide significant hands-on management experience. Opportunities to advance into Sous Chef, Operations Management, or other senior BOH leadership positions may become available over time.

We're looking for someone who wants to own your part of the operation-not simply complete a list of tasks.