Job Description

$65,000-$75,000 salary. Profit sharing. Paid time off. Five-day workweek.

An upscale-casual restaurant in Dublin, PA, is hiring an experienced Kitchen Manager to lead a small BOH team and own day-to-day kitchen operations.

This is a hands-on leadership role for someone who can plan prep, organize the kitchen before service, keep the team moving during the rush, run expo, maintain high plating standards, and lead without ego.

The restaurant seats approximately 60 guests and typically serves 50–100 covers per service. Systems and standards are already in place, but this is still a growing operation with room for the right Kitchen Manager to contribute ideas, strengthen execution, and grow with the restaurant.

Location

This location is not easily accessible by public transportation. Reliable transportation is strongly recommended.

Compensation

• $65,000-$75,000 annual salary
• Profit sharing
• Additional incentives may be discussed based on proven experience and performance

Benefits

• Paid time off
• Profit sharing
• Company dining perks

Schedule

• Full-time salaried position
• Five days per week
• Approximately 50 hours per week

Why This Role Stands Out

• Lead a small BOH team of fewer than five employees
• Established kitchen systems and operating standards
• Opportunity to help shape a newer restaurant with a solid operational foundation
• Hands-on leadership with direct responsibility for kitchen execution
• Upscale-casual environment with an emphasis on presentation and consistency
• Profit-sharing opportunity
• Five-day workweek

About the Role

The Kitchen Manager is responsible for keeping the kitchen organized, prepared, and executing consistently from prep through service.

You will manage ordering, receiving, inventory, purveyors, prep and par levels, food safety, training, service execution, expo, and kitchen organization while working directly alongside the team.

This is not a desk-based management position. You should be comfortable moving between planning and production, coaching employees in real time, running expo, checking plates, and stepping into the operation wherever needed.

We are looking for someone who can:

• Plan prep and par levels based on anticipated business
• Keep a small kitchen team organized, focused, and moving
• Lead by example without bringing ego into the kitchen
• Maintain high standards for plating, consistency, and execution
• Train and motivate employees while holding clear standards
• Run expo and maintain control during service
• Identify operational problems before they affect service
• Follow established systems while contributing ideas that improve the operation

About the Restaurant

This is a 60-seat upscale-casual restaurant focused on genuine hospitality, strong execution, and a collaborative working environment.

The kitchen typically handles 50–100 covers per service with approximately two to three turns. The restaurant has established systems designed to simplify execution and create consistency while maintaining high standards for food and presentation.

Responsibilities

• Lead day-to-day BOH operations
• Supervise and develop a kitchen team of fewer than five employees
• Plan and manage prep and par levels
• Manage ordering, receiving, inventory, and product rotation
• Maintain productive relationships with purveyors
• Train, coach, and motivate kitchen employees
• Lead kitchen execution during service
• Run expo and maintain ticket flow
• Maintain high plating and presentation standards
• Follow and enforce recipes, procedures, and operating standards
• Maintain food safety, sanitation, and kitchen organization
• Assist with menu creation and development
• Monitor product quality and consistency
• Keep the kitchen prepared, organized, and ready for service

Qualifications

• At least 5 years of restaurant management experience
• Strong hands-on kitchen and service execution experience
• Experience managing prep and par sheets
• Experience with ordering, receiving, inventory, and purveyor management
• Strong staff training, motivation, and leadership skills
• Experience running expo during service
• Strong understanding of food safety and sanitation
• High-level plating and presentation skills
• Menu development experience
• Ability to follow written recipes, procedures, and instructions
• Organized, dependable, and able to lead by example
• Collaborative leadership style with a low-ego approach
• English-language proficiency required
• Able to work in a standing position for extended periods
• Able to reach, bend, stoop, and lift up to 50 pounds

How to Apply

Please submit your resume with full contact information and two professional references from previous supervisors. Supervisor email addresses are required. Qualified candidates will be contacted directly.