Kitchen Manager, WIN Kitchen - June 2025

Strother Enterprises Inc.; Philadelphia (Philadelphia County); On-site; USD 60,000; Full time

Job summary

A leading company is seeking a Kitchen Manager for WIN Kitchen, responsible for overseeing kitchen operations and ensuring food quality. The ideal candidate will possess strong leadership skills, a ServSafe certification, and at least three years of kitchen management experience. This role involves managing staff, maintaining inventory, and ensuring compliance with safety standards in a high-volume environment.

Qualifications

• Minimum 3 years of experience in kitchen management or chef-level leadership.
• Proven experience in inventory control, cost analysis, and purchasing.
• Experience with Asian cuisine is a plus.

Responsibilities

• Oversee daily kitchen operations, including food preparation and safety.
• Manage kitchen staff: hiring, scheduling, training, and performance management.
• Ensure compliance with all food safety regulations and company policies.

Skills

Leadership

Communication

Team-building

Inventory Control

Cost Analysis

Education

ServSafe Certification

Job description

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About Strother Enterprises

Strother Enterprises is a comprehensive food service solutions provider, utilizing our three generations of experience to provide exceptional food, service, and operational capabilities to world class organizations.

About Strother Enterprises

Strother Enterprises is a comprehensive food service solutions provider, utilizing our three generations of experience to provide exceptional food, service, and operational capabilities to world class organizations.

About The Role

The Kitchen Manager at WinKitchen is responsible for overseeing all kitchen operations, ensuring the quality and efficiency of food production. This includes managing kitchen staff, maintaining inventory levels, and ensuring all food safety standards are met. The Kitchen Manager works closely with the management team to maintain operational efficiency, minimize waste, and ensure a high standard of food quality.

What You'll Do

Kitchen Operations & Staff Management

• Oversee daily kitchen operations, including food preparation, service, cleanliness, and safety.
• Support and assist kitchen staff on the line and during peak hours as needed.
• Manage kitchen staff: hiring, scheduling, training, coaching, and performance management.
• Lead and facilitate daily pre-shift meetings and staff communications.
• Coordinate and document employee training (e.g., ServSafe, harassment, product knowledge).
• Handle payroll processing, timecard approvals, and maintain attendance tracking.
• Prepare and post employee schedules in alignment with labor forecasts and payroll budget.
  
  

Food Safety, Sanitation & Compliance

• Ensure compliance with all food safety regulations, TSA requirements, and company/Marketplace policies.
• Maintain a safe and sanitary environment across all areas: front line, prep, and storage.
• Ensure completion of all cleaning tasks and maintenance procedures per Standard Operations Manual.
• Verify that temperature and waste logs are completed daily (AM/PM).
• Conduct regular equipment inspections to ensure preventative maintenance is completed.
  
  

Inventory & Cost Control

• Maintain accurate inventory levels and track food costs.
• Oversee receipt of inventory orders: reconcile deliveries, enter items into POS, and file packing slips.
• Submit monthly inventory reports and generate invoices for airline vouchers and catering orders.
• Analyze sales and inventory data to recommend menu promotions and support staffing decisions.
  
  

Cash Handling & Financial Oversight

• Adhere to and ensure compliance with company cash handling policies.
• Count Safe funds and deposits on daily basis.
• Verify cash register drawers, make change, and prepare bank deposits.
• Serve as the primary contact for armored car service for cash pickups.
  
  

Customer Service & Issue Resolution

• Address and resolve staff and customer concerns not escalated to management.
• Manage catering operations including staffing, fulfillment, and client communications.
• Handle administrative tasks, special events, and vendor coordination.
  
  

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Minimum of 3 years of experience in kitchen management or chef-level leadership. Experience with Asian cuisine is a plus.
• Must pass a TSA federal background check to work in the airport.
• Proven experience in inventory control, cost analysis, and purchasing.
• ServSafe Certification required.
• Strong leadership, team-building, and communication skills.
• Ability to work hands-on in a fast-paced, high-volume environment.
• Familiarity with POS systems, digital inventory/order management platforms, and recipe management/food costing software is a plus.
  
  

Physical Requirements

• Prolonged periods standing and walking.
• Must be able to access and navigate all areas of restaurant.
• Must be able to lift up to 25 pounds at times.
• May be required work in excessive heat and cold in association with the kitchen environment.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Food and Beverage Services

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