Culinary Assistant Project Manager
Fort Stockton, TXFull-time$20/hrSeen 3 days agoSeen in employer's feed 1 day ago
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Job overview
The Culinary Assistant Project Manager supports the culinary team and client relationships by managing event logistics, coordinating staff, ensuring ingredient availability, and overseeing kitchen operations. The role blends back‑of‑house and front‑of‑house experience with strong communication, cost awareness, and flexibility to travel and work varied hours.
Skills & qualifications
Skills
Qualifications
Full job description
Culinary Assistant Project Manager
Department: Culinary
Employment Type: Full Time
Location: Fort Stockton, Tx
Compensation: $20.00 / hour
Description
Job Description:
The Culinary Assistant Project Manager is an important part of the overall culinary team and customer relationship experience at Cotton. The ideal candidate will have experience with back of the house operations and front of the house operations. This is an excellent opportunity to join a family-oriented company with competitive compensation, growth opportunities, employee benefits and other perks.
Key Responsibilities
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Receives and reviews information from PM on contracted event(s).
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May be involved in site walks.
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Completes load lists for events.
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Trains kitchen staff/temporary labor.
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Menu – Makes sure all ingredients are available and loaded.
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Cross checks all rentals, staffing and Third-Party vendors 48 hours before event.
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Supports PM with rentals (Check out, Inventory, Collect after event, Inventory, Return)
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Asset info (submit to Asset Manager for coordination)
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Clearly communicates event details to upper management.
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Reviews load sheets with staff.
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Point of Contact for Client with the PM at the time of event when BD is not present.
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Submits necessary reports timely and accurately.
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Oversees and directs event staff.
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Coordinates pre-event huddles.
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Reviews event timelines with staff and management.
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Supports PM with positions and tasks.
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Final Walk 30 minutes before event starts.
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Assists with control of prep, coordination, and timing of food and beverage.
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Communicates with staff concerning timelines.
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Manages guest space ensuring cleanliness of kitchen, food stations, tables, etc.
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Overseas breakdown and clean up.
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Final walk of completed event.
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Check out with and thank client before leaving.
Skills, Knowledge and Expertise
Education:
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Bachelor’s or Culinary degree preferred
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College Degree (preferred)
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Valid Driver’s License
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Culinary training and/or certifications is a plus
Experience:
- 3 years Chef experience or 5 years heavy kitchen operational management experience
Knowledge and Skills:
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Food Cost
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Labor Cost
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Menu development and planning
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Cooperation and Teamwork
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Awareness
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Follow-through
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Sense of Urgency
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RV and mobile kitchen experience a plus.
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Must be willing and able to travel for extended periods of time up to 60 days
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Ability to be flexible in schedule to meet operational needs. This may require occasionally working outside regularly schedule hours
Disclaimer
This Job Description indicates the general nature and level of work expected of the incumbent(s). It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent(s) may be asked to perform other duties as requested.
Equal Opportunity Employer/Veterans/Disabled.
If you are an individual with a disability and need a reasonable accommodation to assist with your job search or application for employment, please contact HR (877) 511-2962 #culinary
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