Rocky Top Catering is seeking a highly organized and hands-on Kitchen Manager & Administrator to support our culinary operations through leadership, administrative management, and event execution. This role is ideal for someone who thrives in both kitchen operations and detailed administrative work.
During slower seasons, this role will become more operationally hands-on within the kitchen and events. Candidates should be comfortable stepping into Chef Lead responsibilities and assisting with events as needed.
Pay: $19–25/hour based on experience Schedule: Primarily daytime shifts (7:00 AM–3:00 PM or 8:00 AM–4:00 PM) Days: Varying combination of Monday–Saturday depending on business needs and event workload
Core Responsibilities
Leadership & Kitchen Operations
Lead, manage, and hold team members accountable
Support and maintain food quality standards
Assist with event checkout and kitchen execution
Ensure compliance with all Health Department standards and food safety procedures
Serve as Chef Lead or assist with hands-on event support when needed
Administrative & Data Management Responsibilities
Scheduling & Staffing
Maintain kitchen scheduling format including:
Employee names
Positions
Availability
Input staffing information from written schedules into Nowsta
Inventory Management
Maintain inventory spreadsheets, pricing updates, and formulas
Perform monthly inventory count data entry
Manage item and pricing updates accurately
Invoice & Purchase Tracking
Input invoices and transfers according to coding procedures
Maintain invoice tracking workbooks, formulas, and purchase logs
Track food purchases and transfers accurately
Training Administration
Create and adjust training documents and protocols as directed
Maintain training schedules and employee documentation
Assist with onboarding and training organization
Waste Log Management
Maintain waste tracking spreadsheets, formulas, and pricing
Input waste data accurately
Communicate waste concerns and trends to Chef Team
Shell Creation & Production Support
Create accurate and timely production shells
Complete shells by noon every Wednesday for the following Monday–Sunday
Adjust pars based on guest count, event style, and sales notes
Turn completed shells over to the Senior Sous Chef
Health Department & Compliance
Maintain health department documentation and records
Conduct bi-weekly self-audits
Communicate corrective actions clearly to the culinary team
Ensure detailed follow-through on all corrections and standards
Thursday & Friday Weekend Success Checks
BEO & Shell Review
Compare BEO updates against production shells
Verify:
Correct and reasonable par levels
Accuracy of menu items
Missing or incorrect information
Prep List Completion Checks
Verify completion and organization of:
Proteins
Sauces
Appetizers
Starches
Vegetables
Dry goods
Salads & dressings
Breads
Cold box organization and readiness
Qualifications
Previous kitchen management, sous chef, or culinary administrative experience preferred
Strong organizational and spreadsheet skills
Comfortable managing data, formulas, and operational systems
Ability to lead teams while remaining hands-on
Knowledge of food safety and Health Department standards
Ability to multitask in a fast-paced catering environment
Growth Opportunity
This role offers strong growth potential within Rocky Top Catering’s culinary leadership team for candidates interested in long-term development in operations, culinary leadership, and event management.