Kitchen Manager at Saddlehill Farmhouse Kitchen

SADDLEHILL CELLARS • Voorhees Township, NJ

2d • $65,000 - $75,000

About The Position

Saddlehill Cellars is seeking an experienced, administrative, and operations-focused Kitchen Manager at Saddlehill Farmhouse Kitchen. The Kitchen Manager serves as the logistical and financial backbone of the operation, ensuring the Back-of-House (BOH) runs smoothly, safely, and within budget. The role takes ownership of administrative, inventory, and facility management so the culinary team can focus on quality and execution. The position works directly with the Chef and is a key executive leadership role.

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 high-volume restaurant with 350+ seats is preferred.
• Proficiency with Toast POS and XtraChef is strongly preferred.

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, conduct delivery quality checks, and reconcile BOH invoices.
• Implement and manage inventory control systems, including FIFO; conduct regular physical inventories and manage par levels to minimize waste, prevent theft, and ensure accurate costing through XtraChef.
• Maintain and enforce food safety and sanitation standards, including HACCP; serve as the primary point of contact for health inspectors and manage required documentation.
• Oversee preventative maintenance and repair of kitchen equipment, manage service contracts, and schedule emergency repairs.
• Collaborate with Chefs to optimize BOH workflow and storage; develop, implement, 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 team members; handle administrative onboarding and paperwork.
• Train staff on kitchen operations, safety procedures, sanitation protocols, and proper equipment use.
• Handle administrative disciplinary issues, attendance tracking, and performance documentation; escalate 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