Catering Kitchen Operations Manager

Dallas, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $52,000.00 - $62,400.00

Work Schedule

Day Shifts

Weekend Shifts

Benefits

Employee Lunches

Stable daytime and lunch-focused schedule

Leadership opportunity within an established catering company

Professional and team-oriented work environment

flexible schedule

Paid Time Off

employee discount

Job Description

A La Carte Catering & Cakes is a renowned catering company based in Dallas, Texas, specializing in high-quality catering services tailored to corporate clients, educational institutions, healthcare facilities, and special events across the Dallas area. Known for its dedication to culinary excellence and impeccable service, A La Carte Catering & Cakes prides itself on delivering exceptional dining experiences that exceed client expectations. The company boasts a professional and team-oriented work environment, making it a highly sought-after employer in the catering industry. With a focus on innovation, quality, and customer satisfaction, this company is committed to maintaining its status as a leader in the competitive catering market by continually investing in its people and processes.

The available position is for a full-time Catering Kitchen Operations Manager who will play a pivotal role in leading daily kitchen production and overseeing high-volume catering operations. This is an exciting leadership role designed for someone with hands-on culinary skills who thrives in an organized, fast-paced environment handling multiple deadlines and complex production schedules. The manager will be responsible for leading a dynamic kitchen team, ensuring food quality, consistency, and operational efficiency while actively participating in cooking and catering production. The role also includes the administrative aspects of managing workflow, training staff, maintaining safety protocols, and adapting production plans based on fluctuating demands. The position offers a competitive annual salary ranging from $52,000 to $62,400 based on experience, with additional overtime opportunities available. Employees benefit from stable daytime and lunch-focused schedules, leadership growth opportunities, employee lunches, and a supportive professional environment. Working primarily daytime and early morning shifts, occasional weekend availability may be required to support special events. This position is an excellent chance for an experienced culinary professional to join a well-established company and contribute to its continued success while advancing their career in kitchen management and high-volume catering operations.

Job Requirements

High school diploma or GED preferred
minimum 3-5 years of experience in catering, banquet, commissary, hospital, hotel, or high-volume kitchen operations
previous kitchen leadership or supervisory experience required
experience supervising kitchen teams of 5 or more employees preferred
strong hands-on cooking and batch production experience required
ability to adapt to evolving production schedules and operational needs
computer proficiency required
dependable attendance and professional communication required
strong customer service and interpersonal communication skills required
ability to lift and carry up to 70 pounds
valid driver’s license preferred

Job Qualifications

Minimum 3-5 years of experience in catering, banquet, commissary, hospital, hotel, or high-volume kitchen operations
previous kitchen leadership or supervisory experience required
experience supervising kitchen teams of 5 or more employees preferred
strong hands-on cooking and batch production experience required
experience scaling recipes and managing high-volume food production preferred
inventory management and kitchen organization experience preferred
strong leadership and organizational skills
ability to manage multiple production priorities and deadlines
ability to adapt to evolving production schedules and operational needs
computer proficiency required
experience with inventory, scheduling, or production systems preferred
valid driver’s license preferred
dependable attendance and professional communication required
strong customer service and interpersonal communication skills required
ability to lift and carry up to 70 pounds
high school diploma or GED preferred
culinary education or certifications a plus, but not required
ServSafe Food Manager Certification preferred

Job Duties

Lead and supervise kitchen production staff
train and mentor kitchen team members on food safety, operational best practices, and production standards
communicate effectively with management and staff
lead by example and actively work alongside the kitchen team during production
actively cook, prepare, and assist with daily food production
execute and oversee high-volume batch cooking and catering production
adapt recipes and production quantities based on the number of meals and customers being served
coordinate catering production and kitchen workflow
organize production schedules and prep timelines
maintain food quality, consistency, and presentation standards
enforce food safety, sanitation, and quality standards throughout kitchen operations
assist with inventory management, product rotation, and ingredient control
respond to operational challenges quickly and professionally to support production flow
utilize computer systems for scheduling, communication, inventory, and production coordination