At Bleu and Fig, we believe the best gatherings happen around thoughtfully prepared food. We create elevated, approachable culinary experiences that bring people together. From intimate dinners and milestone celebrations to beautifully executed weddings and corporate events.
Our menus celebrate seasonal ingredients, intentional presentation, and genuine hospitality. Every event is an opportunity to create something meaningful, and every member of our team helps bring that vision to life.
We're looking for a Kitchen Manager who is as passionate about people as they are about food; someone who leads with confidence, values collaboration, and builds the systems that allow creativity and excellence to thrive.
About the Role
As Kitchen Manager, you'll be one of the hearts of our culinary operation. You'll oversee the day-to-day flow of the kitchen, lead and develop an exceptional team, and ensure every dish leaving our kitchen reflects the quality and care Bleu and Fig is known for.
This is a hands-on leadership role that blends culinary creativity with operational excellence. From menu planning and production schedules to inventory management and event execution, you'll help transform ideas into unforgettable dining experiences.
Why Bleu and Fig?
We're more than a catering company. We're a team of creators, problem-solvers, and hospitality professionals who genuinely love bringing people together.
We believe exceptional events begin behind the scenes, with people who care deeply about their craft and about one another. We value curiosity, creativity, collaboration, and a commitment to doing things well.
If you're looking for a place where your leadership matters, your ideas are welcomed, and your work has a direct impact on unforgettable celebrations, we'd love to meet you.
Who You Are
You're a leader who enjoys developing people just as much as creating exceptional food. You thrive in fast-paced environments, stay organized under pressure, and believe great kitchens are built on communication, preparation, and mutual respect.
You're proactive, resourceful, and solutions-oriented, anticipating challenges and adapting quickly to keep operations and events running smoothly. You understand the unique rhythm of catering and hospitality and know how to balance multiple priorities without compromising quality or service.
Most importantly, you're excited to be more than a Kitchen Manager. You're looking for the opportunity to grow alongside a company, contribute ideas, and help shape exceptional culinary and hospitality experiences.
Support a High-Performing Kitchen
- Foster a positive, supportive kitchen culture built on respect, teamwork, accountability, and continuous improvement.
- Recruit, train, mentor, and inspire kitchen staff to grow in their roles and develop future leaders.
- Create schedules that support efficient operations while setting the team up for success.
- Lead by example with professionalism, adaptability, and a calm, solutions-focused presence under pressure.
- Act as the primary operational partner to the Owner/Head Chef, translating creative vision into clear execution plans and ensuring the team is aligned on priorities, timelines, and expectations.
Keep the Kitchen Running Smoothly
- Oversee daily food production, prep schedules, and event execution to ensure seamless operations.
- Create customized menus that align with each client's vision, preferences, dietary needs, and event goals while balancing creativity, seasonality, and budget.
- Manage inventory, purchasing, vendor relationships, and food costs with a focus on quality, consistency, and financial responsibility.
- Minimize waste while maximizing efficiency through thoughtful planning and organization.
- Maintain an organized, clean, and well-equipped kitchen that supports excellence every day.
- Anticipate operational challenges, think proactively, and resolve logistical issues before they impact the client or event experience.
Help Create Exceptional Events
- Work closely with our event and sales teams to ensure flawless execution from kitchen to venue.
- Communicate production timelines, staffing needs, and event logistics clearly across departments.
- Support on-site events when needed, helping deliver an exceptional guest experience from the first bite to the last.
- Collaborate across the organization to create memorable culinary experiences that reflect each client's vision.
- Ensure every plate is prepared with consistency, creativity, and exceptional attention to detail.
Champion Food Safety
- Ensure the highest standards of sanitation, food safety, and kitchen organization are consistently maintained.
- Maintain compliance with health department regulations, company procedures, and industry best practices.
- Create a culture where safety, cleanliness, and quality are second nature.
What You Bring
- 3–5 years of leadership experience in a professional kitchen, with a proven track record in catering, hospitality, event management, or event-based food service.
- Strong culinary knowledge and a passion for seasonal, thoughtfully prepared food.
- Experience managing inventory, purchasing, vendor relationships, food costs, and overall kitchen operations.
- The ability to translate creative culinary vision into organized operational plans and consistent execution.
- Excellent leadership, communication, organizational, and time-management skills.
- A proactive, solutions-oriented mindset with demonstrated success resolving logistical and operational challenges in real time.
- Knowledge of food safety and sanitation best practices (ServSafe certification preferred).
- Availability to work 40+ hours per week over 5–6 days, with flexibility to work evenings, weekends, and varying event schedules.
Physical Requirements:
- Ability to stand and walk for 8–10 hours per shift.
- Mobility and flexibility to work efficiently in confined kitchen spaces.
- Frequent reaching, bending, stooping, crouching, stretching, and overhead lifting.
- Regularly lift and carry up to 50 lbs., including food products, equipment, and supplies.
- Safely transport trays, pots, and inventory up to 30 feet and move bulky items with or without mechanical assistance.
Note on Culture: We aren’t just looking for a manager; we are looking for a partner who is genuinely excited about the hospitality world and has a desire for growth to evolve alongside the company.
Pay: $60,000.00 - $75,000.00 per year
Benefits:
- Employee discount
- Paid training
Application Question(s):
- Due to the event based nature of our business we ask that employees have the availability to work 40+ hours per week over 5–6 days, with flexibility to work evenings, weekends, and varying event schedules. Is this a schedule you are comfortable with?
Experience:
- Kitchen management: 3 years (Required)
Work Location: In person
