Kitchen Manager at Saddlehill Farmhouse Kitchen

SADDLEHILL CELLARS; Voorhees Township (NJ); Sur place; USD 65 000 - 90 000; Plein temps

Avantages offerts par ce poste

Competitive salary

Comprehensive benefits

Résumé du poste

Saddlehill Cellars in Voorhees Township, NJ is seeking an experienced Kitchen Manager to lead the BOH and own admin, inventory, and facilities, freeing the culinary team to focus on quality and execution. The role emphasizes cost control, health compliance, and staff leadership, with strong preference for Toast POS and XtraChef proficiency.

You will partner with the Chef to manage budgets, vendor relations, cleanliness standards, and production flow in a high-volume setting, ensuring

Qualifications

• Proven experience as a Kitchen Manager or Operational Manager in a high-volume restaurant environment (350+ seats preferred).
• Exceptional organizational, delegation, and time management abilities.
• Demonstrated proficiency in inventory management, purchasing, and cost control procedures.
• In-depth, certified knowledge of food safety and hygiene regulations (HACCP certification required).
• Strong administrative and communication skills, with a focus on data integrity and documentation.
• Proficiency with Toast POS and XtraChef strongly preferred.

Responsabilités

• Cost control & budgeting: monitor and manage BOH expenses (food, supplies, and labor) to meet profitability targets; assist Chef de Cuisine with budget management and reporting.
• Purchasing & Receiving: oversee ordering of ingredients, operating supplies, and equipment; negotiate with vendors; reconcile BOH invoices.
• Inventory Control: implement inventory control systems (FIFO); conduct physical inventories; manage par levels to minimize waste and ensure costing with XtraChef.
• Health and Safety Compliance: maintain high standards of food safety and sanitation (HACCP); manage health inspector documentation.
• Equipment Maintenance: oversee preventive maintenance and repair of kitchen equipment; manage service contracts and emergency repairs.
• Workflow & Cleanliness: optimize BOH flow and storage; develop deep cleaning schedules and standards for all cooking lines, storage rooms, and dish stations.
• Staff Scheduling: create and manage weekly kitchen staff schedules; ensure adequate coverage; control labor costs.
• Hiring & Onboarding: recruit, interview, and hire BOH staff; handle onboarding and paperwork.
• Operational Training: train staff on kitchen operations, safety procedures, sanitation protocols, and equipment use.
• Performance & Discipline: manage disciplinary issues, attendance tracking, and documentation.

Connaissances

Kitchen management

Inventory control

Budgeting

Food safety (HACCP)

Vendor relations

Toast POS

XtraChef

Outils

Toast POS

XtraChef

Description du poste

Saddlehill Cellars is seeking an experienced, administrative, and operations-focused Kitchen Manager.

The Kitchen Manager is the logistical and financial backbone of the operation, ensuring the entire Back-of-House (BOH) runs smoothly, safely, and within budget. Taking ownership of administrative, inventory, and facility management to free the culinary team to focus on quality and execution. Experience with Toast POS and XtraChef is strongly preferred.

Responsibilities

1. Financial & Inventory Management

Cost Control & Budgeting: Monitor and manage all BOH expenses (food, supplies, and labor) to meet profitability targets. Assist the Chef de Cuisine with budget management and reporting.

• Purchasing & Receiving: Oversee all ordering of ingredients, operating supplies, and equipment. Negotiate and maintain relationships with vendors, conduct quality checks upon delivery, and reconcile all BOH invoices.
• Inventory Control: Implement and manage strict inventory control systems (including FIFO). Conduct regular, accurate physical inventories and manage par levels to minimize waste, prevent theft, and ensure accurate costing through XtraChef.

2. Operational Efficiency & Facilities

Health and Safety Compliance: Maintain and enforce the highest standards of food safety and sanitation (HACCP). Act as the primary point of contact for health inspectors and manage all required documentation.

• Equipment Maintenance: Oversee the preventative maintenance and repair of all kitchen equipment. Manage service contracts and schedule emergency repairs to minimize disruption to service.
• Workflow & Cleanliness: Collaborate with the Chefs to optimize BOH flow and storage. Develop, implement, and supervise deep cleaning schedules and standards for all cooking lines, storage rooms, and dish stations.

3. Human Resources & Staff Administration

Staff Scheduling: Create and manage weekly schedules for all kitchen staff (Line Cooks, Prep Cooks, Dishwashers) to ensure adequate coverage for the high-volume operation while maintaining strict labor cost control.

• Hiring & Onboarding: Partner with the Chef to recruit, interview, and hire new BOH team members. Handle all administrative onboarding and paperwork.
• Operational Training: Train staff specifically on kitchen operations, safety procedures, sanitation protocols, and proper equipment use.
• Performance & Discipline: Handle administrative disciplinary issues, attendance tracking, and performance documentation, escalating complex personnel issues to mgt..

Qualifications

Proven experience as a Kitchen Manager or Operational Manager in a high-volume restaurant environment (350+ seats preferred).

• Exceptional organizational, delegation, and time management abilities.
• Demonstrated proficiency in inventory management, purchasing, and cost control procedures.
• In-depth, certified knowledge of food safety and hygiene regulations (HACCP certification required).
• Strong administrative and communication skills, with a focus on data integrity and documentation.
• Proficiency with Toast POS and XtraChef strongly preferred.

Benefits

Competitive salary and comprehensive benefits package.

• The opportunity to lead the operational backbone of a high-profile, farm-to-table bistro.
• A key executive leadership role, working directly with the Chef