Kitchen Manager

The Original Pancake House DFW; City of White Plains (NY); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Health insurance

401(k)

401(k) matching

Dental insurance

Job summary

The Original Pancake House DFW in White Plains, NY is seeking a dedicated Kitchen Manager to oversee back‑of‑house operations. You will lead kitchen staff, manage food production, and ensure inventory control to support high‑volume service.

Responsibilities include cost control, line checks, sanitation, and collaboration with leadership to maintain quality and safety across all kitchen functions.

Qualifications

• Proven experience in kitchen management in high-volume food service.
• Ability to supervise and mentor kitchen staff.
• Strong understanding of sanitation and food safety standards.
• Capacity to manage costs and maintain quality under pressure.

Responsibilities

• Inventory and Ordering: Manage the ordering of food and kitchen supplies based on par systems and inventory needs.
• Staff Management: Schedule kitchen staff efficiently and ensure training and standards.
• Quality Control: Oversee all aspects of food preparation and presentation; conduct line checks and logs.
• Health and Safety Compliance: Enforce sanitation and safety standards per regulations.
• Communication: Maintain open lines of communication with management and participate in meetings.
• System Maintenance: Implement back-of-house systems like prep lists and daily walkthroughs.

Skills

Leadership

Staff Management

Inventory Control

Food Safety

Communication

Tools

Scheduling software

Par level inventory system

Job description

Benefits

• Health insurance
• 401(k)
• 401(k) matching
• Dental insurance

Position Overview

The Original Pancake House is seeking a dedicated Kitchen Manager to oversee the back‑of‑house operations at our bustling restaurant. This role is pivotal in ensuring the efficient management of kitchen staff, food production, and inventory control. The Kitchen Manager will work closely with restaurant leadership to maintain food cost efficiencies, uphold the highest standards of food safety and cleanliness, and ensure a seamless kitchen operation.

Key Responsibilities

• Inventory and Ordering: Manage the ordering of food and kitchen supplies based on par systems and inventory needs. Oversee inventory to optimize food costs in conjunction with the back‑of‑house management team.
• Staff Management: Schedule kitchen staff efficiently, making necessary adjustments to staffing levels to match business demands. Ensure all kitchen staff are well‑trained and adhere to restaurant standards.
• Quality Control: Oversee all aspects of food preparation and presentation to ensure consistently high quality. Conduct regular line checks, temperature logs, and food quality assessments.
• Health and Safety Compliance: Enforce strict sanitation and safety standards in the kitchen, ensuring compliance with local, state, and federal health and safety regulations.
• Communication: Maintain open lines of communication with all management levels to address operational concerns promptly. Participate actively in management meetings to discuss and resolve operational issues.
• System Maintenance: Implement and monitor back‑of‑house systems including prep lists, order guides, and daily walkthroughs to ensure operational excellence.

Qualifications

• Proven experience in kitchen management or a similar role in a high‑volume food service setting.
• Strong background in large commissary or mass‑volume food production.
• Excellent leadership and organizational skills, with the ability to mentor and motivate a team.
• High standard of cleanliness and an understanding of sanitation regulations.
• Patient and empathetic with strong interpersonal skills.
• Capable of multitasking efficiently in a fast‑paced environment.
• Physical ability to lift up to 50 pounds, stand for long periods, and handle the physical demands of a busy kitchen.
• Familiarity with cost control, inventory management techniques, and scheduling software.
• Experience with safety and food handling certifications (e.g., ServSafe).
• Flexibility to work various shifts, including weekends, evenings, and holidays.