Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $35,300.00 - $56,600.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Job Description
Our client is a distinguished restaurant group operating multiple locations across Delaware and Pennsylvania, known for delivering high-quality dining experiences and exceptional culinary standards. With a firm commitment to excellence and guest satisfaction, this company has cultivated a strong reputation in the regional hospitality industry by combining innovative menu offerings with attentive service and consistent operational performance. This company fosters a collaborative work environment where culinary talents are nurtured and encouraged to grow through continuous learning and leadership opportunities.
The Multi-unit Kitchen Operations Manager role is a vital leadership position designed for culinary professionals who thrive in dynamic, fast-paced environm... Show More
The Multi-unit Kitchen Operations Manager role is a vital leadership position designed for culinary professionals who thrive in dynamic, fast-paced environm... Show More
Job Requirements
- Ability to stand for extended periods in a hot kitchen environment
- Ability to lift up to 50 lbs
- Ability to travel regularly between locations
- Willingness to work nights, weekends, and holidays
- Valid driver's license
- ServSafe Manager certification required or obtainable within 60 days
- Minimum 5 years of culinary leadership experience
Job Qualifications
- 5+ years of culinary leadership experience (Sous Chef, CDC, or Kitchen Manager)
- Experience supporting or leading operations across multiple locations preferred
- Strong foundation in culinary technique, kitchen systems, and menu execution
- Demonstrated leadership ability with strong communication and training skills
- Ability to work in high-volume, fast-paced environments
- Strong organizational and time-management capabilities
- Ability to work nights, weekends, and holidays as needed
- Valid driver's license and ability to travel frequently between restaurants
- ServSafe Manager certification required or obtainable within 60 days
Job Duties
- Support daily kitchen operations across all restaurant locations, acting as Chef or Sous Chef when needed
- Maintain high standards of food quality, preparation, presentation, and consistency across diverse menu styles
- Uphold accuracy in recipes, portioning, and plating presentation
- Assist with menu development, seasonal rollouts, and execution of specials in collaboration with the Executive Chef
- Support culinary execution for private dining, special events, and programming with the Events Manager and Executive Chef
- Train hourly kitchen staff on core culinary skills, preparation techniques, station organization, and safety protocols
- Support onboarding and skill development for new hires across locations
- Coach team members to improve performance, efficiency, and adherence to standards
- Promote a culture of teamwork, accountability, and professionalism
- Assist with inventory processes, ordering, receiving, and vendor partnerships as needed
- Monitor food costs, waste, portion control, and operational efficiency
- Ensure kitchen stations remain clean, organized, and properly stocked at all times
- Support menu transitions, weekly specials, and implementation of new culinary systems
- Lead service in the kitchen as needed during high-volume or understaffed periods
- Maintain strict compliance with health department regulations, sanitation standards, and food safety protocols
- Conduct routine kitchen inspections to ensure readiness, cleanliness, and organization
- Train staff on ServSafe practices and enforce adherence to safety and sanitation requirements
- Monitor equipment condition and report maintenance needs promptly
- Travel regularly between Delaware and Pennsylvania restaurants to provide hands-on operational support
- Collaborate with GMs, Sous Chefs, and the Executive Chef to identify needs, staffing gaps, and operational priorities
- Assist with new restaurant openings, kitchen transitions, and onboarding processes
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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