Kitchen Manager

Title: Kitchen Manager
Location: Bryn Mawr / Main Line Area
Concept: Well-Established, High-Volume Fast Casual Concept

About Us:
We are a thriving, high-volume fast casual culinary establishment located on the Main Line. We are seeking an experienced and systems-driven Kitchen Manager to spearhead our back-of-house operations. This is a confidential search to facilitate a smooth leadership transition. We currently gross approximately $100K+ monthly and are actively scaling operations to reach $120K+. We are looking for a growth-oriented leader who thrives in a fast-paced, high efficiency environment and can optimize our kitchen to handle this expanding volume smoothly.

Key Responsibilities:

• Manage all daily BOH operations, ensuring exceptional food quality, consistency, and rapid ticket times.
• Utilize Toast POS and integrated backend systems to track data, optimize labor, and manage daily kitchen metrics.
• Implement rigorous inventory controls, food waste tracking, and ordering protocols to consistently hit food cost targets.
• Train, coach, and elevate the line and prep teams to foster a positive, accountable and fast-paced kitchen culture.
• Ensure impeccable kitchen cleanliness, organization, and strict compliance with local health department standards.
• Collaborate closely with the General Manager and ownership to align kitchen operations with business goals.
• Ensure all kitchen operations run smoothly and efficiently throughout prep and service.
• Oversee all recipe preparations and production to exact standards.
• Manage vendor relationships
• Manage maintenance relationships: (Refrigeration, Plumbers, Electrician, HVAC, etc.)
• Maintain deep knowledge of all kitchen procedures, ingredients, equipment, and food safety standards.
• Lead inventory management and daily/weekly ordering to ensure optimal stock levels while minimizing waste.
• Ensure every team member understands and upholds standards.
• Foster a culture of accountability and continuous improvement within the BOH team.

Qualifications:

• 2+ years of experience as a Kitchen Manager, BOH Manager, or Sous Chef in a high-volume fast casual or quick-service (QSR) environment.
• Hands-on proficiency with Toast POS or similar modern restaurant management and back-of-house software.
• Proven track record of managing food and labor costs during periods of sales growth.
• Strong leadership abilities with a focus on speed, throughput, team development and operational efficiency.
• Ability to maintain high standards under pressure in a fast-paced environment.
• Deep understanding of food safety, prep processes, and BOH systems.
• Experience managing ordering, inventory, and BOH scheduling.
• Exceptional organizational and communication skills.
• Strong leadership presence and the ability to train and inspire others.
• ServSafe Manager Certification is required.