AM Line Cook

Orbital Kitchens•Philadelphia, PA

About The Position

The supplied description is internally inconsistent: the title is “AM Line Cook,” but the position summary and all of the role details describe a General Manager responsible for the overall leadership, performance, and profitability of an Orbital Kitchens location. The role oversees restaurant operations across multiple virtual restaurant brands, including financial performance, people development, food quality, operational execution, inventory management, labor optimization, and guest satisfaction. It builds a culture of accountability, continuous improvement, and operational excellence while developing future leaders and meeting financial and operational goals. The General Manager is required to travel to the main NYC location near Union Square for initial onboarding and hands-on operational training, management and leadership meetings, further training and professional development, strategic planning and performance reviews, and other company meetings or operational needs. The role owns the location’s P&L and leads daily operations, staffing, team development, food quality, inventory and cost control, guest experience, safety, and compliance. Success in the first 6–12 months includes building an engaged leadership team, achieving financial and guest satisfaction goals, maintaining quality and operational standards, improving labor and inventory performance, developing future leaders, and positioning the location for sustainable growth.

Requirements

3–5+ years of General Manager or senior restaurant leadership experience in a high-volume restaurant, QSR, fast casual, ghost kitchen, or hospitality environment.
Proven experience managing full P&L responsibility and achieving financial goals.
Demonstrated success leading, developing, and retaining high-performing teams.
Experience managing salaried and hourly employees.
Strong knowledge of labor planning, scheduling, inventory management, food cost control, and restaurant financials.
Experience with restaurant operating systems, labor management, and reporting platforms.
Excellent leadership, communication, coaching, and organizational skills.
Strong analytical and decision-making abilities.
Ability to thrive in a fast-paced, rapidly growing environment.
Flexible schedule, including evenings, weekends, and holidays.

Nice To Haves

Experience in scratch kitchens, QSR, ghost kitchens, or multi-brand restaurant operations.
Multi-unit leadership experience.
Experience opening new restaurant locations.
Bilingual English and Spanish.
ServSafe Manager Certification or NYC Food Protection Certificate.
Experience implementing operational improvements and leading organizational change.

Responsibilities

Lead daily restaurant operations and ensure consistent execution across multiple virtual restaurant brands.
Maintain standards for food quality, speed, cleanliness, organization, and safe, efficient shift execution.
Monitor operational performance and implement improvements; partner with Operations leadership on company initiatives, menu launches, and operational improvements.
Own location P&L performance and drive sales, profitability, labor productivity, and food cost performance.
Develop action plans, review financial performance against budget, optimize labor schedules, reduce waste, and control expenses.
Recruit, hire, onboard, train, coach, and retain team members; develop Assistant General Managers, Kitchen Supervisors, and Shift Supervisors into future leaders.
Set performance expectations, conduct coaching sessions, evaluations, and career development conversations, recognize strong performance, and address improvement needs.
Build a positive, inclusive, accountable, and performance-driven culture.
Create staffing plans and schedules that align employee availability, labor budgets, business volume, and operational demand.
Partner with Human Resources on recruiting, onboarding, employee relations, and performance management.
Ensure food quality, recipe execution, portion consistency, presentation, and standards across menu items and brands.
Conduct quality audits and operational inspections; improve workflow, speed, and execution while ensuring procedures are followed.
Oversee inventory management, purchasing, receiving, product rotation, stock levels, inventory accuracy, food costs, variances, waste, and yields.
Champion guest experience, monitor customer feedback, resolve guest concerns, and use guest insights to improve operations.
Maintain compliance with company policies, food safety standards, HACCP guidelines, and health department regulations.
Maintain a clean, organized, and safe workplace, required certifications, documentation, and operational records; conduct facility inspections and corrective actions.
Monitor and improve sales growth, profitability, labor cost, food cost, inventory variance, retention, engagement, productivity, speed of service, guest satisfaction, food quality, order accuracy, inspection scores, safety compliance, training completion, and leadership development.
Use operational data to identify trends, improve performance, and support strategic decisions.
Travel to the main NYC location near Union Square for onboarding, training, meetings, planning, reviews, and other operational needs.