Catering Culinary Operations Manager
Job Description
Job Description
Apply to join one of the fastest-growing hospitality groups in Lancaster - TFB Hospitality and Catering!
TFB Catering is seeking a driven and detail-oriented Catering Culinary Operations Manager to oversee culinary performance across our three dynamic catering divisions: traditional off-site catering, in-house studio catering at Rock Lititz, and touring/event catering at major venues in Philadelphia and the surrounding region. This position plays a critical leadership role, directly managing a team of executive chefs and kitchen teams to ensure consistent quality, efficiency, and execution across all operations. The ideal candidate brings strong culinary and operational expertise, thrives in a fast-paced, multi-unit environment, and takes a hands-on approach to supporting and holding chefs accountable. This role reports directly to the Director of Culinary Operations and collaborates closely with the Catering General Manager to maintain high standards and streamline kitchen operations across all catering platforms. Key Responsibilities:- Provide daily oversight and support to executive chefs across all catering divisions
- Ensure consistency in food quality, presentation, safety, and cleanliness
- Assist in planning and execution of large-scale events, touring activations, and high-volume studio catering
- Hold chefs accountable to company standards and SOPs while offering mentorship and support
- -Communicate effectively with other Managers and departments
- Coordinate staffing needs, scheduling, and kitchen logistics across all divisions
- Monitor food and labor costs and assist with cost control strategies
- Serve as a point of contact for culinary issue resolution during live events and productions
- Support menu planning, tastings, and seasonal updates in partnership with the Chefs and Culinary Director
- Minimum 7 years in a senior culinary management role, ideally with multi-unit, catering experiences (touring experience a plus)
- Proven ability to lead, direct and mentor culinary teams in high-volume settings
- Strong knowledge of culinary operations, food safety standards, and kitchen workflow optimization
- Ability to work flexible hours, including evenings, weekends, and travel for events when needed
- Excellent communication, organizational, and leadership skills
- ServSafe certification
- Valid drivers license and reliable transportation
Benefits:
Paid Time Off
Employee Meal
Employee Outings
Healthcare provided
IRA
Profit Sharing
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