Kitchen Manager – Banquet & Events Facility

Position Title: Kitchen Manager Location: [Facility Name] Job Type: Full-Time Salary: [Insert Salary Range]

About the Position

We are seeking an experienced, organized, and hands-on Kitchen Manager to lead the culinary operations of our high-volume banquet and events facility. The ideal candidate is a strong leader who thrives in a fast-paced environment, maintains exceptional food quality standards, and can effectively manage staff, inventory, and event execution.
This role requires a combination of culinary expertise, team leadership, operational efficiency, and attention to detail to ensure every event exceeds guest expectations.

Key Responsibilities

Kitchen Operations

• Oversee all day-to-day kitchen operations.
• Ensure consistent food quality, presentation, and portion control.
• Coordinate food production for weddings, corporate events, galas, and special functions.
• Maintain cleanliness, organization, and food safety standards throughout the facility.
• Ensure all equipment is properly maintained and operating efficiently.

Staff Leadership

• Recruit, hire, train, schedule, and supervise kitchen staff.
• Foster a positive and professional team culture.
• Conduct performance evaluations and provide ongoing coaching and development.
• Lead by example during event execution and service periods.

Inventory & Cost Control

• Manage food ordering, receiving, and inventory.
• Monitor food costs and labor expenses to meet budget goals.
• Minimize waste through proper production planning and inventory management.
• Develop and maintain vendor relationships.

Event Execution

• Collaborate with event managers and sales teams to execute client menus and special requests.
• Review banquet event orders (BEOs) and ensure accurate preparation for all events.
• Manage production timelines and staffing levels based on event volume.
• Ensure seamless execution from prep through service.

Food Safety & Compliance

• Maintain compliance with all local, state, and federal health regulations.
• Ensure proper food handling, storage, and sanitation procedures.
• Conduct regular kitchen inspections and training sessions.

Qualifications

• 3+ years of kitchen management experience, preferably in banquet, catering, hotel, or high-volume event operations.
• Strong leadership and team-building skills.
• Experience managing food and labor costs.
• Excellent organizational and communication abilities.
• Ability to multitask and perform under pressure.
• Proficiency with inventory and scheduling systems.
• ServSafe Manager Certification (preferred or required).
• Ability to work evenings, weekends, and holidays as needed.