Kitchen Manager, Catering & Production

Overview:

Headquartered in Bowie, Maryland. Since 2016, we have grown into a multi-outlet operation spanning restaurant service, full-service catering and events, institutional and school dining, and curated cultural dining experiences. Our cuisine is rooted in global cultures, and our standard is excellence at every scale, from a daily lunch service to a black-tie dinner.

Job Summary

We are seeking an experienced Kitchen Manager with a strong background in off-site catering to lead daily kitchen operations and production across our catering, restaurant, and institutional programs. This is a hands-on leadership role for a culinary professional who understands what it takes to produce food in one kitchen and deliver it flawlessly at another location. You will guide the team from prep through service, with a close eye on safe food handling, holding and transport standards, and efficient use of ingredients. Your work ensures that clients and guests receive well-prepared meals on time, every time, wherever the event takes place. The Kitchen Manager reports to our General Manager and works closely with our Culinary Leadership Team.

Responsibilities

• Build and execute production plans covering off-site catered events, restaurant service, and scheduled meal programs running simultaneously
• Oversee daily restaurant production, including batch cooking, prep lists, and par levels so the line is stocked and ready before open and through every service
• Hold signature menu items to consistent recipe, taste, and portion standards day after day
• Monitor product during service and adjust production to meet demand without overproducing
• Plan food quantities, packing, and pull sheets for off-site events so every order leaves the kitchen complete and correctly labeled
• Ensure proper hot and cold holding, packaging, and transport so food arrives at temperature and presentation-ready
• Coordinate with catering, logistics, and event teams on timelines, menus, load-out, and day-of changes
• Forecast needs from upcoming orders, events, and restaurant sales, and manage purchasing, vendor relationships, receiving, and inventory
• Control food cost through accurate ordering, portioning, and waste reduction
• Own quality control for every product leaving the kitchen
• Mentor the Sous Chef and develop kitchen staff through hands-on training
• Maintain full compliance with health department and food safety requirements

Workload & Environment

This is a high-volume, multi-stream kitchen with off-site catering at its core. On a typical day, the Kitchen Manager balances early meal program production, restaurant prep and service, and advance production and packing for upcoming events. Off-site events range from intimate private dinners to large-scale functions, often several in the same week. The fourth quarter is our heaviest season, with holiday catering and community events. The ideal candidate thrives on structure, plans days and weeks ahead, and stays composed when priorities shift.

Qualifications

• 3+ years of production or kitchen management experience, with off-site catering experience strongly preferred
• 2+ years of experience leading and supervising kitchen teams as a chef or kitchen manager
• Proven ability to plan, pack, and transport food for off-site events while maintaining food safety and quality
• Background in high-volume catering, banquets, institutional, or restaurant settings
• Demonstrated strength in purchasing, inventory, and cost control
• Experience with Southern cuisine preferred
• ServSafe Manager certification required, or ability to obtain within 30 days
• Availability for early mornings, weekends, evenings, and peak holiday periods