Full Time Kitchen Manager

Bar 19 LLC; Wooddale (PA); On-site; USD 50,000 - 70,000; Full time

Job summary

Bar 19 LLC in United States is seeking a Kitchen Manager to oversee daily kitchen operations, ensuring high-quality food and strict safety standards while guiding the restaurant's team through busy events.

This role partners with the General Manager and F&B Director, manages inventory, food costing, and labor control, and leads menu development for dinners, banquets, and weddings.

Qualifications

• Minimum five years kitchen experience, including supervisory roles.
• Experience in a scratch kitchen.
• ServSafe Manager Certification required or obtainable on hire.
• Strong leadership and communication skills.
• Knowledge of inventory, food costing, and labor control.

Responsibilities

• Oversee daily kitchen operations from prep to service.
• Ensure food is prepared to recipes and quality standards.
• Recruit, train, schedule, and supervise kitchen staff.
• Maintain a clean, safe kitchen compliant with health regulations.
• Manage inventory and minimize waste.
• Coordinate with F&B Director on menus and events.
• Maintain proper storage, labeling, rotation, and temperature controls.
• Oversee opening/closing procedures and kitchen systems.
• Ensure kitchen equipment is maintained and repairs coordinated.
• Support service during peak periods and events.
• Foster a positive, professional team environment.
• Perform other duties as assigned.

Skills

Leadership

Inventory management

Food cost control

Staff training

Food safety

Supervisory experience

Communication

Education

High school diploma

Job description

Description

This position ensures the consistent preparation of high-quality food while maintaining food safety standards, controlling food and labor costs, managing inventory, and leading the kitchen team. The Kitchen Manager works closely with the General Manager and Food & Beverage Director to support restaurant operations, golf outings, banquets, weddings, and special events while delivering an exceptional dining experience.

Essential Duties & Responsibilities

• Oversee all daily kitchen operations, including food preparation, cooking, and service.
• Ensure all food is prepared and presented according to established recipes, quality standards, and portion controls.
• Recruit, train, coach, schedule, and supervise kitchen employees.
• Maintain a clean, organized, and safe kitchen that complies with all health department and food safety regulations.
• Order food, supplies, and kitchen products while maintaining appropriate inventory levels and minimizing waste.
• Complete weekly inventory counts, monitor food and labor costs.
• Work with the Food & Beverage Director on menu development, pricing, seasonal offerings, and banquet menus.
• Ensure proper food storage, labeling, rotation, and temperature controls.
• Oversee opening and closing procedures, prep sheets, standardized recipes, checklists, and kitchen systems.
• Monitor and maintain kitchen equipment, coordinating repairs and preventative maintenance as needed.
• Assist in food preparation and service during peak business periods and special events.
• Foster a positive, professional, and team-oriented work environment.
• Perform all other duties as assigned.

Requirements

Qualifications

• High school diploma or equivalent required.
• ServSafe Manager Certification required or ability to obtain upon hire.
• Minimum of five (5) years of kitchen experience, including supervisory or management experience preferred.
• Experience working in a scratch kitchen.
• Strong leadership, organizational, and communication skills.
• Knowledge of inventory management, food costing, and labor control.
• Ability to prioritize multiple tasks in a fast-paced environment.
• Strong understanding of food safety and sanitation regulations.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to frequently bend, lift, carry, and move up to 50 pounds.
• Ability to work in a hot, fast-paced kitchen environment.
• Must be available to work evenings, weekends, holidays, and special events as business demands require.