Kitchen Manager

Position Summary: The Kitchen Manager owns all back-of-house operations for the Crave Social Eatery kitchen, reporting directly to the General Manager. This is a ventless kitchen built around Turbo Chef high-speed ovens rather than a hood, fryers, or open flame, so the role centers on precise execution of pre-prepared/pre-cooked product rather than traditional line cooking. Responsibilities span food quality and consistency, staffing and training, food cost and inventory control, and full health and safety compliance in a high-volume, entertainment-venue environment.

Key Responsibilities: • Hire, train, schedule, and supervise all kitchen staff (prep, expo, dish/warewash)• Operate and maintain Turbo Chef high-speed ovens and other rapid-cook equipment; train staff on correct programs/cook times for each menu item• Own food cost, portioning, and inventory: ordering, receiving, rotating, and storing pre-prepared/frozen product (no on-site frying, grilling, or open-flame cooking)• Enforce food safety and sanitation standards across all NJ health code and Serv Safe requirements, including proper thawing, holding, and reheat temperatures• Maintain recipe consistency, plating standards, and ticket times during service• Order from and manage relationships with vendors and distributors• Oversee preventive maintenance and repair of kitchen equipment (Turbo Chef ovens, warewash, refrigeration, etc.)• Coordinate closely with the bar/FOH team and General Manager on service flow, private events, and league/tournament food service• Conduct routine line checks, temperature logs, and equipment checklists• Manage labor costs against sales targets and adjust staffing to volume• Step in during peak periods and staff call-outs Qualifications & Experience• 2+ years of kitchen management experience, ideally in a high-volume, quick-service, or ventless/assembly-style kitchen (fine dining or fryer/line-cook background not required)• Current Serv Safe Food Protection Manager certification (or ability to obtain within 30 days of hire, per NJ food code)• Hands-on experience with Turbo Chef, Merrychef, or similar rapid-cook/combi ovens strongly preferred• Proven track record managing food cost percentage, labor cost, and inventory• Strong leadership and staff development skills; experience hiring and training BOH teams• Working knowledge of NJ health department regulations and safe food handling/holding temperatures• Proficiency with POS/inventory systems and basic scheduling software• Prior experience in an FEC, sports/entertainment venue, or multi-concept dining environment a plus Physical Requirements & Work Environment• Able to stand and move continuously for full shifts (up to 10 hours)• Able to lift and carry up to 50 lbs (cases of frozen/refrigerated product, supplies, equipment)• Comfortable working around hot ovens and warewash equipment; no open-flame or fryer exposure• Must be available to work nights, weekends, and holidays, aligned with peak FEC traffic (leagues, tournaments, parties, events)• Fast-paced, high-volume environment shared with pickleball, golf simulator, and event operations Compensation, Schedule & Benefits• Full-time, salaried position: $50,000-$60,000 annually, based on experience• Health insurance provided• Schedule includes nights, weekends, and holidays as business needs require, typically 45-50 hours/week