Part-Time Kitchen Manager / Chef - Edmond, OK
Capers and Company, Edmond, OK, United States
Edmond, United States | Posted on 04/24/2026
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
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)
Communicate clearly with leadership/team to keep production on track
Required Qualifications
ServSafe 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
#J-18808-Ljbffr
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
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)
Communicate clearly with leadership/team to keep production on track
Required Qualifications
ServSafe 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
#J-18808-Ljbffr