About this opportunity
CT Clinical Services, Inc. lists this Kitchen Manager opportunity in ansonia, Connecticut. Review the employer’s description below for duties, qualifications and application requirements.
Job description
Job Description Job Description Job Summary
We are seeking an energetic and detail-oriented Catering & Kitchen Manager to oversee our culinary and event operations. In this dual-capacity role, you will be responsible for both back-of-house (BOH) kitchen management and the seamless execution of off-site or on-site catered events. The ideal candidate has a strong culinary background, exceptional leadership skills, and the ability to maintain high food quality and safety standards while managing a dynamic team.
Benefits:
Competitive Pay $45K
Health, Dental and Vision Insurance
Paid time off
401K
Short-Term and Long-Term Disability
Key Responsibilities
Catering Operations: Oversee all aspects of catering events, including client consultations, menu tailoring, site visits, and logistical coordination for transportation and setup.
Kitchen Management: Supervise daily kitchen operations, manage food orders and inventory, and ensure consistent food preparation, plating, and temperature control.
Staff Leadership: Help with Hiring, train, and schedule both kitchen and catering service staff, fostering a collaborative and high-performance environment.
Safety & Compliance: Maintain and enforce strict health and safety standards, including food hygiene and kitchen sanitation protocols.
Financial Oversight: Manage event budgets, monitor kitchen expenses, and implement cost control measures to ensure profitability.
Client Relations: Act as the primary point of contact for clients from initial booking through post-event feedback.
Qualifications & Skills
Experience: 3-5 years of experience in catering or food service management; previous chef or kitchen lead experience is highly preferred.
Leadership: Strong ability to lead and motivate a diverse team in a fast-paced environment.
Communication: Clear and professional verbal and written communication skills for interacting with clients, staff, and vendors.
Technical Skills: Proficiency with and Microsoft Office.
Certifications: ServSafe Food Protection Manager certification or equivalent is typically required.
Flexibility: Ability to work a flexible schedule, including early mornings, nights, weekends, and holidays as needed for events.
Physical Requirements
Ability to stand and walk for extended periods during events.
Must be able to lift and carry items up to 30-50 pounds, such as event equipment or supplies.
Worksite address
ansonia, CT, 06401, US
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.