About this role
Job Summary We are seeking an experienced Culinary Project Manager to oversee high-volume culinary events, lead menu development, and manage kitchen operations from start to finish. The ideal candidate will have a passion for both hands-on cooking and managing the intricacies of large-scale projects, including budgeting, inventory control, and staff supervision. You will play a pivotal role in ensuring the success of culinary events while driving innovation and excellence in food preparation and presentation. 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 the Business Development team, 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.