Back of House Manager

The Kitchen Operations Manager is a versatile culinary leader responsible for supporting kitchen operations across all restaurant locations—two in Delaware and one in Pennsylvania. This role provides hands-on leadership in food preparation, execution, menu quality, staff training, and kitchen oversight. The Kitchen Operations Manager ensures consistent culinary standards, operational alignment, and a high-quality guest experience while serving as a floating resource to fill gaps, support high-volume periods, and assist with special events.

The ideal candidate is a strong communicator, an organized operator, and a skilled culinarian who thrives in multiple environments and maintains consistency across distinct restaurant concepts.

Key Responsibilities

Culinary Leadership & Execution

• Support daily kitchen operations at all locations, stepping in as acting Chef or Sous Chef when needed.
• Execute high-quality food preparation, presentation, and flavor standards aligned with each restaurant’s menu and brand.
• Maintain consistency and accuracy in recipe preparation, portion control, and plating.
• Oversee special events, private dining menus, and seasonal offerings in collaboration with the Events Manager and Executive Chef.

Staff Training & Development

• Train kitchen staff on recipes, knife skills, preparation techniques, and safety procedures.
• Support onboarding of new kitchen hires across all locations.
• Coach team members to improve performance, efficiency, and adherence to standards.
• Reinforce a culture of teamwork, professionalism, and accountability.

Operational & Kitchen Management

• Assist with inventory management, ordering, receiving, and vendor relations as needed.
• Monitor food costs, waste control, and portioning to ensure cost-effective operations.
• Ensure kitchen stations are clean, organized, and properly stocked.
• Support menu rollouts, seasonal changes, and weekly specials.
• Step in to lead service as needed during peak business periods.

Compliance, Safety & Sanitation

• Maintain compliance with all health department regulations, food safety protocols, and sanitation standards.
• Conduct kitchen inspections across locations to ensure readiness and operational excellence.
• Train staff on ServSafe practices and enforce adherence to safety protocols.
• Ensure all equipment is properly maintained and report maintenance needs promptly.

Cross-Location Support & Collaboration

• Travel regularly between DE and PA restaurants to provide support where needed.
• Partner closely with General Managers, Sous Chefs, and the Executive Chef to assess kitchen needs and gaps.
• Support new restaurant openings, menu launches, and kitchen transitions.

Qualifications

• 5 years of culinary leadership experience (Sous Chef, Chef de Cuisine, or Kitchen Manager).
• Experience supporting or leading operations across multiple locations preferred.
• Strong foundation in culinary technique, systems, and menu execution.
• Excellent leadership, communication, and hands-on training skills.
• Ability to work in fast-paced, high-volume environments.
• Strong organizational and time management abilities.
• Must be able to work a flexible schedule, including nights, weekends, and holidays.
• Valid driver’s license and ability to travel between restaurant locations.
• ServSafe Manager certification required (or obtained within 60 days).

Core Competencies

• Culinary Expertise
• Multi-Location Flexibility
• Leadership & Coaching
• Operational Efficiency
• Quality & Consistency Focus
• Adaptability & Problem Solving
• Communication & Collaboration
• Safety & Sanitation Compliance

Physical Requirements

• Ability to stand for extended periods in a hot kitchen environment.
• Ability to lift up to 50 lbs.
• Ability to travel regularly between restaurants.