On-site Kitchen
An On-site Kitchen is a temporary or permanent cooking facility set up at a specific location where food service is needed, such as construction sites, film sets, or corporate offices. It's different from traditional catering because instead of preparing food elsewhere and delivering it, chefs cook fresh meals right where the customers are. This service can range from simple food trucks to fully equipped professional kitchens built into trailers or converted spaces. You might also see this referred to as "mobile kitchen" or "pop-up kitchen" in job descriptions.
Examples in Resumes
Managed On-site Kitchen operations feeding 200+ construction workers daily
Operated Mobile Kitchen services for multiple film production locations
Led On-site Kitchen team providing corporate lunch services for tech company campus
Typical job title: "On-site Kitchen Managers"
Also try searching for:
Where to Find On-site Kitchen Managers
Professional Associations
Job Boards
Social Networks
Example Interview Questions
Senior Level Questions
Q: How do you handle large-scale on-site kitchen operations and staff management?
Expected Answer: Should discuss experience managing teams of 10+ people, coordinating multiple meal services, budget management, and handling emergency situations while maintaining food safety standards.
Q: What systems have you implemented to ensure food safety in mobile kitchen environments?
Expected Answer: Should explain temperature monitoring procedures, food storage solutions, cleaning protocols, and staff training programs they've developed specifically for mobile operations.
Mid Level Questions
Q: How do you plan menus for different client sites and dietary requirements?
Expected Answer: Should discuss experience with menu planning, accommodating various dietary restrictions, managing food costs, and adapting to different client needs and preferences.
Q: What's your approach to maintaining kitchen equipment in a mobile setting?
Expected Answer: Should describe preventive maintenance schedules, troubleshooting common issues, and coordinating with repair services while minimizing service interruptions.
Junior Level Questions
Q: What are the basic safety considerations for working in an on-site kitchen?
Expected Answer: Should mention food safety basics, proper handling of equipment, understanding of cleaning procedures, and awareness of emergency protocols.
Q: How do you organize your workspace in a mobile kitchen setting?
Expected Answer: Should demonstrate understanding of efficient space utilization, basic inventory management, and maintaining cleanliness in compact spaces.
Experience Level Indicators
Junior (0-2 years)
- Basic food preparation and safety
- Equipment operation and cleaning
- Simple inventory management
- Following recipes and portions
Mid (2-5 years)
- Menu planning and cost control
- Staff supervision
- Equipment maintenance
- Client communication
Senior (5+ years)
- Operations management
- Budget responsibility
- Team leadership
- Contract negotiation
Red Flags to Watch For
- No food safety certification
- Lack of experience with mobile equipment
- Poor understanding of portion control and food costs
- No experience managing temporary staff
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