What are the responsibilities and job description for the Kitchen Manager position at Chef By Request?
Kitchen Manager – Commissary Catering Kitchen
📍 Lisle, IL
🏢 Chef by Request Catering
💰 $55,000-$65,000
About Us
Chef by Request operates a high-volume commissary kitchen producing exceptional food for weddings, corporate events, and private functions. Our kitchen is the backbone of our operation — focused on organization, consistency, food safety, and precise production scheduling.
We are seeking a highly organized, systems-driven Kitchen Manager to lead our commissary production team and ensure seamless execution from prep to event load-out.
Position Summary
The Kitchen Manager oversees all daily operations within our commissary kitchen, including large-batch production, staff management, food safety compliance, inventory control, and event prep coordination. This role requires strong leadership, production planning expertise, and the ability to manage multiple events simultaneously.
Key Responsibilities
Production & Execution
- Develop and manage weekly production schedules based on event timelines
- Oversee high-volume batch cooking and prep operations
- Ensure recipe accuracy, portion control, and quality consistency
- Manage packaging, labeling, and load-out standards for off-site events
Team Leadership
- Supervise and train prep cooks and production staff
- Foster a positive, accountable, and efficient kitchen culture
- Conduct performance evaluations and ongoing coaching
Inventory & Cost Control
- Manage ordering, vendor relationships, and receiving procedures
- Maintain inventory systems and pars
- Control food costs, minimize waste, and monitor margins
Food Safety & Compliance
- Ensure strict adherence to local health department regulations
- Maintain sanitation standards and commissary organization
- Manage temperature logs, HACCP procedures, and storage systems
Operations
- Oversee equipment maintenance and facility upkeep
- Collaborate with Event and Sales teams on menu planning and logistics
- Continuously improve kitchen systems and workflow efficiency
Qualifications
- 3–5 years of kitchen leadership experience (commissary or catering preferred)
- Strong background in high-volume food production
- Experience managing food costs and labor budgets
- ServSafe Manager certification required
- Highly organized with strong planning and delegation skills
- Comfortable working early mornings, evenings, and weekends as needed
What We Offer
- Competitive salary based on experience
- Performance incentives
- Paid time off
- Health Benefits
Salary : $55,000 - $65,000