Kitchen Operations Lead / Culinary Lead

This is NOT a line cook position.
We are looking for a Kitchen Operations Lead who can run production, not just execute it.

Low Country Quisine is a high-level catering and hospitality company known for delivering elevated, high-volume experiences. We are growing, and we need a leader who can keep our kitchen ahead, organized, and executing at a high level consistently.

What You’ll Be Responsible For
This role is about control, planning, and leadership.

You will:

• Build daily and weekly prep plans with quantities, assignments, and timelines
• Keep the kitchen 48–72 hours ahead of production
• Assign and balance workload across the team
• Ensure all prep is completed on time and to standard
• Identify issues early and adjust before they become problems
• Lead the kitchen team with clarity and accountability
• Work closely with ownership to execute high-level events

What We’re Looking For

You are not just a great cook. You are a strong operator.
You:

• Think in timelines, systems, and structure
• Naturally plan ahead instead of reacting
• Can manage multiple moving parts without getting overwhelmed
• Know how to lead a team and hold standards
• Take ownership and don’t wait to be told what to do
• Have experience in high-volume catering, events, or fast-paced kitchens

Culinary Competency
This role requires strong hands-on culinary ability in addition to leadership.

You must be able to:

• Execute high-quality food consistently across multiple menu items
• Cook and produce at scale for large events and high-volume production
• Train and guide team members on proper technique, consistency, and presentation
• Step into production when needed and maintain standards under pressure
• Ensure all food leaving the kitchen meets Low Country Quisine’s quality expectations

Hands-On Leadership Expectation
This is a leadership role, but it is not an office-only position.
The right candidate knows how to delegate and lead a team effectively, while also stepping in and being hands-on when needed to ensure food is executed properly and on time.

Required Skills & Qualifications

• 3 years experience in a leadership role (Sous Chef, Kitchen Manager, or similar)
• Strong written and verbal communication skills
• Ability to communicate clearly with a diverse kitchen team and provide direction in a fast-paced environment
• Comfortable using basic computer systems (email, scheduling, spreadsheets, or catering software)
• Ability to create and manage prep lists digitally or in written format
• Fluent in English; Spanish language skills are a strong plus due to the composition of our team
• Strong organizational and time management skills
• Ability to manage multiple priorities in a fast-paced environment

This Role is NOT for You If

• You “figure it out as you go”
• You rely on memory instead of writing things down
• You struggle with planning or staying ahead
• You need constant direction to stay on track

What Success Looks Like

• The kitchen is organized, not chaotic
• Prep is done early, not last-minute
• The team is clear on what they’re doing at all times
• Events execute smoothly because the groundwork was handled in advance

Compensation

• $60,000 – $75,000 salary, based on experience
• Performance-based bonus tied to execution and kitchen performance
• Growth opportunity within a rapidly expanding company
• Opportunity to be part of major upcoming events, including large-scale hospitality experiences

Hiring Process (Fast-Moving)

• Initial phone screen
• In-person interview
• Paid working interview

Final Note
We are building something special, and this role is critical to our growth.
If you are someone who thrives in structure, leadership, and high-level execution, we want to meet you.