Kitchen Manager at Saddlehill Winery & Farmhouse Kitchen

Responsibilities

• Operational Efficiency & Facilities
• Financial & Inventory Management
• Monitor and manage all BOH expenses (food, supplies, and labor) to meet profitability targets.
• Aid 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.
• 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 Chefs 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 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 management.

Qualifications

• 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.
• Proficiency with Toast POS and XtraChef strongly preferred.

Benefits

• Competitive salary and comprehensive benefits package.
• The opportunity to lead the operational backbone of a high-profile, farm-to-table bistro.
• A key executive leadership role, working directly with the Chef.