On-Site Catering Lead — Events & Growth Path

Lee Epting Catering INC; Athens (GA); On-site; USD 25,000 - 39,000; Part time

Job summary

Lee Epting Catering INC in Athens, GA is seeking a part-time Culinary Manager to lead on-site catering operations and support our remote kitchen team. The role involves customer interaction, coordinating with Event Managers, and ensuring hospitality reflects Southern charm and professionalism.

Pay is commensurate with experience, with potential increases after 90 days based on performance. Ideal candidates bring restaurant or catering experience and a readiness to grow into off-site kitchen

Qualifications

• Experience in catering or restaurant operations.
• Strong leadership and teamwork.
• Ability to travel to events and work irregular hours.

Responsibilities

• Pack and load food based on a kitchen list for each event.
• Heavy lifting, organization, and attention to detail are a must.
• Travel to events and prepare food on-site as part of the Epting team.
• Work closely with the Executive Chef and in-house kitchen staff.
• Refer to cross departmental resources in warehouse/décor/sales/production/HR/kitchen/IT departments, reinforcing and promoting a strong team culture.
• Attend regular Epting Events training sessions to improve the client food experience.
• Represent the Epting brand in a manner that draws in new clients; a positive, professional demeanour is expected at all times.
• Be prepared to work events that are primarily evenings and weekends.

Skills

Catering experience

Restaurant experience

Customer service

Event coordination

Leadership

Job description

Lee Epting Catering INC in Athens, GA is seeking a part-time Culinary Manager to lead on-site catering operations and support our remote kitchen team. The role involves customer interaction, coordinating with Event Managers, and ensuring hospitality reflects Southern charm and professionalism.

Pay is commensurate with experience, with potential increases after 90 days based on performance. Ideal candidates bring restaurant or catering experience and a readiness to grow into off-site kitchen