Manager

Sbhonline; New Jersey; On-site; USD 55,000 - 85,000; Full time

Benefits offered by this job

Revenue-sharing

Job summary

A growing kosher-certified ghost kitchen in Ocean Township, NJ is seeking an experienced, hands-on Kitchen Manager to take ownership of daily kitchen operations.

The Kitchen Manager will lead staff, oversee production across wholesale, lunch program, meal prep, and catering, and ensure strict kosher and food safety standards. The role offers base pay plus a revenue-share opportunity, with growth driven by performance and ownership collaboration.

Qualifications

• Professional kitchen management experience required.
• Strong hands-on cooking and food preparation skills.
• Experience supervising and managing kitchen staff.
• Experience with inventory management, purchasing, and vendor relationships.
• Knowledge of kosher kitchen practices.
• Strong understanding of food safety and sanitation procedures.

Responsibilities

• Oversee daily kitchen operations across wholesale, lunch program, meal prep, and catering.
• Actively participate in food preparation and cooking.
• Establish and maintain recipes, portions, preparation methods, and production standards.
• Step onto the line and assist with production whenever needed.
• Coordinate multiple orders and production schedules with different deadlines and requirements.
• Ensure food is prepared accurately, consistently, and on schedule.
• Maintain strict adherence to kosher certification requirements.
• Coordinate with mashgiach and certifying agency on compliance.
• Maintain proper kosher kitchen procedures throughout food preparation, storage, and production.
• Ensure staff consistently follow established food safety procedures.
• Manage food and supply inventory.
• Place, track, and receive vendor orders.
• Monitor food costs, usage, and waste.
• Source products and supplies as needed.
• Develop and maintain strong relationships with suppliers and vendors.
• Identify opportunities for better pricing, quality, and purchasing efficiency.
• Schedule, train, supervise, and support kitchen staff.
• Assign responsibilities and ensure daily production goals are met.
• Maintain accountability for performance, cleanliness, food quality, and safety.
• Provide hands-on leadership during busy production periods.
• Help develop efficient kitchen procedures as the business grows.
• Plan production across multiple simultaneous revenue streams.
• Improve kitchen workflow, labor utilization, and overall efficiency.
• Identify opportunities to reduce waste and control costs.
• Maintain consistent quality across all orders and programs.
• Take ownership of kitchen-related challenges and resolve issues proactively.
• Work closely with ownership regarding production needs, growth, staffing, and operational priorities.

Skills

Kitchen management

Hands-on cooking

Staff supervision

Inventory management

Vendor relations

Cost control

Leadership

Food safety

Job description

Location: Ocean Township, NJ
Employment Type: Full-Time
Schedule: Based on Kitchen Operations and Business Needs
Salary: Based on Experience

Position Overview

Location: Ocean Township, NJ
Employment Type: Full-Time
Schedule: Based on Kitchen Operations and Business Needs
Salary: Based on Experience

Kitchen Manager

A growing kosher-certified ghost kitchen in Ocean Township, NJ is seeking an experienced, hands-on Kitchen Manager to take ownership of daily kitchen operations.

The business serves wholesale accounts, a daily lunch program, meal prep, and catering, with no retail or dine-in operation. The Kitchen Manager will work closely with the owner, who focuses primarily on business development, sales, and other non-kitchen functions.

This is a leadership role for someone who wants genuine responsibility and autonomy. The Kitchen Manager will be expected to run the kitchen like their own operation, with compensation structured to reward growth through base pay plus a revenue-share opportunity.

Key Responsibilities

Kitchen Operations & Production

• Oversee daily kitchen operations across wholesale, lunch program, meal prep, and catering.
• Actively participate in food preparation and cooking.
• Establish and maintain recipes, portions, preparation methods, and production standards.
• Step onto the line and assist with production whenever needed.
• Coordinate multiple orders and production schedules with different deadlines and requirements.
• Ensure food is prepared accurately, consistently, and on schedule.

Kosher Compliance & Food Safety

• Maintain strict adherence to the kitchen's kosher certification requirements.
• Coordinate appropriately with the mashgiach and certifying agency.
• Maintain proper kosher kitchen procedures throughout food preparation, storage, and production.
• Ensure compliance with applicable health, sanitation, and food safety requirements.
• Maintain a clean, organized, and properly functioning kitchen.
• Ensure staff consistently follow established food safety procedures.

Inventory, Purchasing & Vendors

• Manage food and supply inventory.
• Place, track, and receive vendor orders.
• Monitor food costs, usage, and waste.
• Source products and supplies as needed.
• Develop and maintain strong relationships with suppliers and vendors.
• Identify opportunities for better pricing, quality, and purchasing efficiency.

Staff Management

• Schedule, train, supervise, and support kitchen staff.
• Assign responsibilities and ensure daily production goals are met.
• Maintain accountability for performance, cleanliness, food quality, and safety.
• Provide hands‑on leadership during busy production periods.
• Help develop efficient kitchen procedures as the business grows.

Operational Management

• Plan production across multiple simultaneous revenue streams.
• Improve kitchen workflow, labor utilization, and overall efficiency.
• Identify opportunities to reduce waste and control costs.
• Maintain consistent quality across all orders and programs.
• Take ownership of kitchen-related challenges and resolve issues proactively.
• Work closely with ownership regarding production needs, growth, staffing, and operational priorities.

Qualifications

• Professional kitchen management experience required.
• Strong hands‑on cooking and food preparation skills.
• Experience supervising and managing kitchen staff.
• Experience with inventory management, purchasing, and vendor relationships.
• Knowledge of kosher kitchen practices.
• Strong understanding of food safety and sanitation procedures.
• Ability to coordinate multiple production streams and deadlines simultaneously.
• Strong organizational, leadership, and problem‑solving skills.
• Comfortable taking ownership and making day‑to‑day operational decisions.
• Ability to work independently without constant oversight.
• Experience with wholesale food production, catering, meal preparation, or high‑volume kitchens is a plus.
• ServSafe or equivalent food safety certification preferred.