KITCHEN MANAGER

LOW COUNTRY QUISINE BY JOLIE RAMIZE•Addison, TX

25d•$55,000 - $60,000•Onsite

About The Position

Low Country Quisine is an established, award-winning full-service catering company serving the Dallas–Fort Worth area. We are seeking an experienced, hands-on Kitchen Manager to lead our growing high-volume culinary production team. This is a true management position—not simply a cooking role. The right candidate can prepare excellent food while planning ahead, directing employees, managing costs, and ensuring every order is ready on time.

Requirements

Minimum 3 years of direct kitchen management experience, including staff supervision, production planning, inventory management, and accountability for kitchen performance.
Experience in high-volume catering, banquet operations, commissary kitchens, or large-scale food production.
Strong professional cooking skills plus proven leadership, organization, and problem-solving ability.
Experience managing purchasing, food costs, labor, and multiple production deadlines.
Knowledge of commercial kitchen sanitation and food safety; flexibility for evenings or weekends as needed.
Culinary experience alone does not meet the management requirement. Applicants must have directly led kitchen employees and managed production operations.

Nice To Haves

5+ years of management experience
Bilingual English/Spanish
Experience serving 100–500+ guests
ServSafe Manager certification
Formal culinary training

Responsibilities

Lead, coach, schedule, and hold kitchen employees accountable for quality, productivity, and deadlines.
Plan and coordinate daily and upcoming production for multiple catering events and orders.
Cook alongside the team when needed, including sauces, specialty dishes, and technically demanding items.
Ensure consistent recipes, portions, flavor, presentation, and food safety standards.
Manage purchasing, receiving, inventory, storage, labeling, and FIFO rotation.
Monitor food waste, yields, food costs, and kitchen labor efficiency.
Maintain organized walk-ins, freezers, dry storage, and clean, inspection-ready work areas.
Communicate proactively with the General Manager and collaborate across departments.
Identify problems early, improve workflows, and keep production on schedule.
Provide initial production oversight for our growing grab-and-go operation.