Kitchen Manager at Saddlehill Farmhouse Kitchen

Saddlehill Cellars • Voorhees, NJ

2d

About The Position

Saddlehill Cellars is seeking an experienced, administrative, and operations-focused Kitchen Manager to serve as the logistical and financial backbone of the Back-of-House (BOH). The role owns administrative, inventory, and facility management so the culinary team can focus on quality and execution. It is a key leadership position working directly with the Chef in a high-volume, farm-to-table bistro.

Requirements

• Proven experience as a Kitchen Manager or Operational Manager in a high-volume restaurant environment.
• Exceptional organizational, delegation, and time-management abilities.
• Demonstrated proficiency in inventory management, purchasing, and cost-control procedures.
• Certified, in-depth knowledge of food-safety and hygiene regulations; HACCP certification is required.
• Strong administrative and communication skills, with a focus on data integrity and documentation.

Nice To Haves

• Experience in a restaurant with 350 or more seats.
• Proficiency with Toast POS and XtraChef.

Responsibilities

• Monitor and manage BOH food, supply, and labor expenses to meet profitability targets; assist the Chef de Cuisine with budget management and reporting.
• Oversee ordering of ingredients, operating supplies, and equipment; maintain vendor relationships, negotiate with vendors, check delivery quality, and reconcile BOH invoices.
• Implement inventory controls, including FIFO; conduct regular physical inventories and manage par levels to reduce waste and prevent theft, and support accurate costing through XtraChef.
• Maintain and enforce food-safety and sanitation standards, including HACCP; serve as the primary contact for health inspectors and manage required documentation.
• Oversee preventive maintenance and repairs for kitchen equipment, manage service contracts, and schedule emergency repairs.
• Work with the Chefs to improve BOH workflow and storage, and develop and supervise deep-cleaning schedules and standards for cooking lines, storage rooms, and dish stations.
• Create and manage weekly schedules for kitchen staff to ensure adequate coverage while controlling labor costs.
• Partner with the Chef to recruit, interview, and hire BOH staff; handle administrative onboarding and paperwork.
• Train staff on kitchen operations, safety, sanitation, and proper equipment use.
• Handle administrative disciplinary matters, attendance tracking, and performance documentation, escalating complex personnel issues to management.

Benefits

• Competitive salary and comprehensive benefits package.
• Opportunity to lead the operational backbone of a high-profile farm-to-table bistro.
• Key executive leadership role working directly with the Chef.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed