Culinary Project Manager

About the role

We are seeking an experienced Culinary Project Manager to lead high-volume culinary events, develop menus, and manage kitchen operations from planning through execution. The role blends hands‑on cooking with project oversight, budgeting, inventory control, and staff supervision.

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 Business Development, 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.

Required profile

• Minimum 10 years of professional culinary experience managing high‑volume events and kitchen operations.
• Culinary degree preferred or equivalent experience in a fast‑paced kitchen environment.
• Proven ability to lead teams, develop talent, and deliver culinary projects from concept to completion.
• Willingness to travel and work outside regular hours as operational demands require.
• Valid driver’s license with reliable transportation.

Required skills

• Food cost management
• Labor cost control
• Inventory management
• Large‑scale menu planning

What we offer

• Growth opportunities within a growing team.
• Competitive compensation and benefits package.
• Innovative environment with cutting‑edge culinary technology.
• Family‑oriented culture that values collaboration and support.