Part-Time Kitchen Manager / Chef - Edmond, OK

Part-time with opportunity to grow into full-time About the Role We’re hiring a hands-on Kitchen Manager / Chef to help run day-to-day production in our Edmond, Oklahoma location. This role is ideal for someone who thrives in an organized kitchen, cares deeply about consistency and presentation, and can manage production while still jumping in to cook and prep.

You’ll be responsible for ensuring online orders are executed to our standards, supporting catering prep, helping coordinate deliveries, and occasionally supporting on-site events (buffets and grazing tables). Pay Hourly pay (based on experience) Potential for increased hours and growth into full-time Requirements Key Responsibilities Manage daily commissary kitchen production and prep flow Ensure all online orders are prepared accurately, packaged correctly, and meet quality/presentation standards Assist with prep and production for catering events (buffets, grazing tables, charcuterie) Maintain production standards: portioning, labeling, freshness, and consistency Help coordinate and stage orders for deliveries and pickups Support occasional on-site event execution as needed (setup/service support) Maintain a clean, organized, inspection-ready kitchen (sanitation + food safety) Communicate clearly with leadership/team to keep production on track Required Qualifications Serv.

Safe Manager/Operators Certification (required in your first 90 days) Prior kitchen leadership experience (lead cook, kitchen lead, sous chef, kitchen manager, etc.) Strong attention to detail and commitment to high standards Reliable, punctual, and able to work independently Comfortable working in a fast-paced production environment Nice to Have Catering experience (buffets, events, grazing tables/charcuterie) Experience with commissary kitchens, production kitchens, or high-volume prep Strong organization systems (checklists, labeling, prep planning) Schedule / Availability Part-time to start, with the ability to grow into full-time as volume increases Some early mornings, weekends, and event-based hours may be required depending on the schedule