Culinary Operations Lead

About The Table is a Delaware culinary company specializing in customized prepared meal delivery, private aviation catering, and in-home chef experiences across New Castle County. Grounded in a scratch kitchen philosophy, we craft elevated dishes using local, organic, and thoughtfully sourced ingredients with a strict commitment to zero seed oils. We take pride in delivering uncompromising culinary excellence and highly customized service designed around each client’s unique lifestyle. Role Overview Employment Type: Part-Time (Up to 30 hours per week) Standard Schedule: Saturday through Tuesday Additional Hours: As needed for catering events and special projects ( Fridays as needed) This unique hybrid role is perfect for a seasoned cook who thrives on organization and logistics. You will be responsible for the 'lifecycle' of our meals—from strategic grocery shopping and inventory management in Google Sheets to high-level prep work and final expo. Key Responsibilities 1. Operations & Logistics Management Inventory & Procurement: Perform full inventory audits every two weeks. Manage grocery procurement, ensuring all ingredients are sourced at peak quality while adhering to budget. Digital Organization: Maintain and update grocery lists and inventory logs within Google Suite (Sheets/Docs). Logistics Planning: Design and manage the weekly delivery schedule, ensuring efficient routing and timely drop-offs for all clients. 2. Culinary Prep & Production High-Level Prep: Execute precise vegetable and grain cookery. Maintain high standards for texture, seasoning, and consistency. Garde Manger: Cold station production, including salads, dressings, vinaigrettes, and snacks/appetizers. Egg Cookery: Demonstrate mastery of various egg preparations for breakfast or brunch components. Kitchen Maintenance : Maintain a "clean-as-you-go" workflow, ensuring the workstation meets all health and safety standards. Assist with regular kitchen set up and break down. 3. Expo & Quality Control Final Assembly: Assist with the expo process, ensuring every container is filled to specification and matches the client's order. Client Profile Mastery: Memorize and apply specific client preferences, allergies, and dietary restrictions to every dish. Packaging: Oversee the final "look" of the product, ensuring clean seals and professional presentation before delivery. Cleaning Schedule/Toss Old Products: Manage oven cleaning, walk in mopping, cleaning supply purchases, regular check of inventory for spoilage 4. Delivery & Catering Support Client Deliveries: Safely transport meals to clients on scheduled delivery days, acting as a professional face for the business. To include occasional catering or private flight catering drop offs. Event Support: Provide additional culinary and service support for catering events outside of the standard Saturday–Tuesday schedule. Pay: From $22.00 per hour Expected hours: No more than 30.0 per week Benefits: Flexible schedule Food provided Work Location: In person

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