Lead cook kitchen manager

Looking for someone with 5years or more experience in a high-volume kitchen. Preferably banquet, event, catering or hotel experience. This a meal prep and catering company and we are in regular production 2 days a week with 2 days strictly for prep and restocking. The position is as follows:

Saturday 8:00am-4:30pm

Sunday 8am-4:30pm

Monday 8am-4:30pm

Tuesday 8am-4:30pm

(earlier start time available if needed)

This is a heavy prep cook position doing high volume cooking throughout the week. Manager roles include but are not limited to maintaining walk-in and dry storage, receiving and reviewing orders, filling orders for the week to come, helping train kitchen staff as needed, making sure production days are solid and all menu items are produced. You need to be comfortable reading menus and break downs, be able to prep large amounts in a timely manner, maintain knowledge of our cooking style and client's allergy needs.

If this sounds like you, please reach out for an interview and we will start training ASAP.