$68,000-$75,000 salary plus bonus potential for an experienced Kitchen Manager who knows how to maintain and improve kitchen systems and procedures, develop a team, and keep day-to-day operations running consistently.

An established Philadelphia brewery restaurant is seeking a hands-on Kitchen Manager to lead BOH operations. This operational leadership role is for someone who can manage the details that keep a busy kitchen running smoothly: ordering, receiving, inventory, scheduling, training, food and labor costs, sanitation, organization, and consistent execution.

You'll be expected to set clear standards, hold employees accountable, develop the team, and stay engaged during service. The right manager is organized, dependable, communicates well, follows through, and notices operational issues before they become larger problems.

This is not a desk-based management position. You should be comfortable leading busy shifts, coaching employees in real time, working expo, and stepping onto the line when needed.

Compensation

• $68,000-$75,000 annual salary, based on experience
• Bonus potential

Benefits

• Medical insurance
• Paid time off
• Paid sick days
• 401(k)
• Employee dining perks
• Referral program

Schedule

• Full-time salaried position
• Five days per week
• Schedule based on restaurant and operational needs

Why This Role Stands Out

• Take real ownership of day-to-day BOH operations
• Maintain and improve established kitchen systems and procedures
• Work directly with supportive, engaged ownership
• Lead, train, and develop the kitchen team
• Strengthen organization, accountability, and consistency
• Stay connected to service in a hands-on management role
• Established brewery restaurant with steady business
• Easily accessible by public transportation

About the Role

The Kitchen Manager is responsible for keeping the BOH organized, prepared, properly staffed, and executing consistently every day.

You'll oversee ordering, receiving, inventory, scheduling, labor, food cost, training, sanitation, kitchen organization, and service execution while working closely with ownership and FOH management.

A major part of this role is maintaining the systems and procedures already in place, identifying where they can be improved, and making sure the team follows them consistently. We're looking for someone who sets clear expectations, trains employees properly, follows up, addresses problems directly, and holds people accountable while maintaining a professional and respectful kitchen environment.

We are looking for someone who can:

• Maintain and improve kitchen systems, procedures, and workflows
• Keep ordering accurate, organized, and on schedule
• Receive deliveries properly and verify product, quantity, quality, and invoices
• Maintain accurate inventory and appropriate product levels
• Train cooks thoroughly and reinforce standards consistently
• Set clear expectations and follow through on accountability
• Maintain organized prep, production, and service systems
• Deliver consistent food quality, portions, presentation, and execution
• Manage scheduling and BOH labor with business needs in mind
• Monitor food cost, waste, portioning, and product utilization
• Maintain sanitation, food safety, cleanliness, and kitchen organization
• Lead calmly and visibly during busy service
• Communicate effectively with employees, FOH management, vendors, and ownership

About the Restaurant

This is an established Philadelphia brewery restaurant with a scratch kitchen, steady business, and a loyal neighborhood following.

The restaurant values quality food, strong kitchen fundamentals, organization, accountability, communication, and consistency. The Kitchen Manager will have an important role in maintaining those standards, strengthening day-to-day systems, and developing the employees responsible for carrying them out.

Responsibilities

• Manage day-to-day BOH operations
• Maintain, evaluate, and improve kitchen systems and procedures
• Oversee ordering, receiving, storage, and inventory
• Verify deliveries for accuracy, quality, quantity, and proper handling
• Maintain appropriate inventory levels and organized storage systems
• Hire, onboard, train, coach, schedule, and develop BOH employees
• Establish clear standards and follow through on employee accountability
• Manage prep, production, and service execution
• Lead from the kitchen during service, including expo and line support when needed
• Manage BOH scheduling and labor
• Monitor food cost, waste, portioning, and product utilization
• Maintain food quality, consistency, and presentation standards
• Oversee sanitation, food safety, cleanliness, and kitchen organization
• Work with vendors and address product or delivery issues
• Partner with FOH management to support smooth service
• Communicate regularly with ownership regarding staffing, inventory, costs, performance, and operational needs

Qualifications

• Previous experience as a Kitchen Manager, Sous Chef, Executive Sous Chef, BOH Manager, Chef de Cuisine, or in a comparable kitchen leadership role
• Previous experience with ordering, receiving, inventory, and kitchen organization
• Experience maintaining and improving kitchen systems and procedures
• Experience training, coaching, and holding BOH employees accountable
• Working knowledge of food cost, labor management, scheduling, waste, and portion control
• Strong hands-on service leadership experience
• Ability to establish and maintain consistent standards
• Strong organizational and communication skills
• Calm, dependable, and decisive during busy service
• Experience in a scratch kitchen preferred
• Food safety certification a plus
• U.S. work eligibility

How to Apply

Please submit your resume with full contact information and two professional references from previous supervisors. Supervisor email addresses are required. Qualified candidates will be contacted directly.