Kitchen Manager at Saddlehill Winery & Farmhouse Kitchen

Saddlehill Cellars•Voorhees, NJ

21h•$55,000 - $65,000

About The Position

Saddlehill Cellars is seeking an experienced, administrative, and operations-focused Kitchen Manager to serve as the second-in-command for all non-culinary BOH functions, reporting directly to the Chef de Cuisine . The Kitchen Manager is the logistical and financial backbone of the operation, ensuring the entire Back-of-House (BOH) runs smoothly, safely, and within budget. This role partners with the Chef de Cuisine and salaried Sous Chef, taking ownership of administrative, inventory, and facility management to free the culinary team to focus on quality and execution. Experience with Toast POS and XtraChef is strongly preferred.

Requirements

Proven experience as a Kitchen Manager or Operational Manager in a high-volume restaurant environment (350+ seats preferred).
Exceptional organizational, delegation, and time management abilities .
Demonstrated proficiency in inventory management, purchasing, and cost control procedures.
In-depth, certified knowledge of food safety and hygiene regulations (HACCP certification required).
Strong administrative and communication skills, with a focus on data integrity and documentation.

Nice To Haves

Proficiency with Toast POS and XtraChef strongly preferred.

Responsibilities

Financial & Inventory Management 💰 Cost Control & Budgeting: Monitor and manage all BOH expenses (food, supplies, and labor) to meet profitability targets. Assist the Chef de Cuisine with budget management and reporting.
Purchasing & Receiving: Oversee all ordering of ingredients, operating supplies, and equipment. Negotiate and maintain relationships with vendors, conduct quality checks upon delivery, and reconcile all BOH invoices .
Inventory Control: Implement and manage strict inventory control systems (including FIFO). Conduct regular, accurate physical inventories and manage par levels to minimize waste, prevent theft, and ensure accurate costing through XtraChef .
Operational Efficiency & Facilities 🛠️ Health and Safety Compliance: Maintain and enforce the highest standards of food safety and sanitation (HACCP). Act as the primary point of contact for health inspectors and manage all required documentation.
Equipment Maintenance: Oversee the preventative maintenance and repair of all kitchen equipment. Manage service contracts and schedule emergency repairs to minimize disruption to service.
Workflow & Cleanliness: Collaborate with the Sous Chef to optimize BOH flow and storage. Develop, implement, and supervise deep cleaning schedules and standards for all cooking lines, storage rooms, and dish stations.
Human Resources & Staff Administration 🧑‍🍳 Staff Scheduling: Create and manage weekly schedules for all kitchen staff (Line Cooks, Prep Cooks, Dishwashers) to ensure adequate coverage for the high-volume operation while maintaining strict labor cost control .
Hiring & Onboarding: Partner with the Chef de Cuisine to recruit, interview, and hire new BOH team members. Handle all administrative onboarding and paperwork.
Operational Training: Train staff specifically on kitchen operations, safety procedures, sanitation protocols, and proper equipment use.
Performance & Discipline: Handle administrative disciplinary issues, attendance tracking, and performance documentation, escalating complex personnel issues to the Chef de Cuisine.