Executive Kitchen Lead: Menus, Events & Operations

Royal Restaurant Group; Philadelphia (Philadelphia County); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive salary

Paid time off

Dining discounts

Bonuses

Insurance

Matching 401k

Job summary

Royal Restaurant Group is seeking an experienced Kitchen Manager to oversee BOH operations, costing, and staff. You will work closely with the GM and Event Coordinator to plan menus for private events and ensure health department standards are met.

Responsibilities include maintaining menus, hiring and training kitchen staff, and coordinating with front of house to optimize service, while driving cost targets and food safety compliance.

Qualifications

• Must have strong kitchen/BOH operations knowledge and a track record of managing costs.
• Experience with menu planning, costing, and vendor coordination.
• Ability to train and lead kitchen staff and coordinate with front of house.
• Knowledge of health and safety standards and seafood handling.

Responsibilities

• Maintain menus, recipes, descriptions, invoices and costing documents.
• Maintain BOH schedule and labor cost targets.
• Hire and train kitchen staff and create weekly specials and events menus.
• Coordinate with Event Coordinator for private events and allergy accommodations.
• Educate FOH/BOH on menu offerings and ensure smooth service.
• Assist staff during service to optimize shifts and ticket times.
• Monitor recipe execution and interdepartmental coordination between FOH and BOH.

Skills

P&L management

Ordering & receiving

Inventory management

Staff training & motivation

Food safety knowledge

Scheduling

ServSafe Certification

Job description

Royal Restaurant Group is seeking an experienced Kitchen Manager to oversee BOH operations, costing, and staff. You will work closely with the GM and Event Coordinator to plan menus for private events and ensure health department standards are met.

Responsibilities include maintaining menus, hiring and training kitchen staff, and coordinating with front of house to optimize service, while driving cost targets and food safety compliance.