Kitchen Manager at Saddlehill Farmhouse Kitchen

Saddlehill Cellars is seeking an experienced, administrative, and operations-focused Kitchen Manager.

The Kitchen Manager is the logistical and financial backbone of the operation, ensuring the entire Back-of-House (BOH) runs smoothly, safely, and within budget. Taking ownership of administrative, inventory, and facility management to free the culinary team to focus on quality and execution. Experience with Toast POS and XtraChef is strongly preferred.

Responsibilities

1. Financial & Inventory Management

Cost Control & Budgeting: Monitor and manage all BOH expenses (food, supplies, and labor) to meet profitability targets. Assist 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.

2. Operational Efficiency & Facilities ️

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.

3. 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 mgt..

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

Compensation: $65,000.00 - $75,000.00 per year

CAREER OPPORTUNITIES

One of the region's most popular food and wine destinations!

Bill Green, entrepreneur, investor, philanthropist, and author, purchased the historic Stafford Farm in Voorhees, NJ, in March of 2021. After 15 years of being an eyesore and a blight property, Green has transformed the 69.8 state agriculturally preserved farm into a 27-acre vineyard with a 15,000-case capacity, state-of-the art winery, and a 7,000-sq ft tasting room and farm-to-table wine-pairing bistro.

The tasting room's farm-to-table wine-pairing bistro is open for lunch and dinner, serving delicious menu items made primarily with farm-produced ingredients . In addition to selling its estate-crafted wines in the retail shop, as well as through its wine club, there will be offerings of foods from ingredients grown on the farm, in the fruit orchard, and on the vegetable fields, such as jams, sauces, spreads, and honey.

Following the agritourism business model, Saddlehill offers vineyard, winery, and farm tours, on-site entertainment, educational events, as well offering the venue for special occasion events to support its wine and farm grown product sales.