Kitchen Manager

Kitchen Manager 
Daytime only. Home every evening. 

Help open Turning Point's brand-new University City restaurant — 25 N 38th St, Philadelphia — as our founding Kitchen Manager. Set the standards in your kitchen from day one.

Turning Point is an award-winning daytime-only breakfast, brunch, and lunch concept with 30+ locations across NJ, PA, DE, FL, and VA. We're open 7:30am–3:00pm and then we go home. This is a 200-seat restaurant in One uCity Square, in the middle of Philadelphia's innovation district — Drexel, Penn, Penn Presbyterian, and the Science Center all within a few blocks.

Why this one:

• Daytime-only concept — closed by 3pm, every single day
• Founding member of the opening leadership team
• Fully paid corporate training
• Performance-based bonus
• Free and discounted meals, plus paid time off
• One Team, One Goal — a genuinely team-first kitchen

The role

As our HOH (Heart of the House) Manager, half of the guest's experience sits on your shoulders. Turning Point kitchens prepare every dish with real care and craftsmanship, and we take pride in the food we send out. You'll work directly with the General Manager and grow your leadership with the direct support of ownership — at a brand-new location, the path upward is real.

What you'll do

• Lead, coach, and develop your kitchen team; run day-to-day BOH operations and delegate effectively
• Manage kitchen inventory — counts, ordering support, and waste control
• Own food cost and portion control alongside the GM
• Help hire and train the opening kitchen crew
• Prepare, portion, and cook menu items accurately through high-volume service
• Follow all recipes, portion standards, and Turning Point culinary guidelines — recipes readable in English OR Español
• Maintain sanitation and food safety standards at all times
• Execute daily, weekly, and monthly cleaning schedules
• Keep all kitchen equipment cleaned, maintained, and properly stored
• Prepare and execute catering orders to the same standard as in-restaurant service — catering is part of this location from day one
• Communicate with the FOH team so guests get their food timely and accurate

What we're looking for

• At least 2 year as a cook and/or kitchen manager preferred
• Breakfast, brunch, or high-volume restaurant experience a plus
• Comfortable in a fast-paced kitchen
• Strong knife skills and comfort with high-temperature equipment
• ServSafe certified or willing to certify before opening
• English or Spanish — we support both / Hablamos inglés y español
• At least 18 years old and authorized to work in the U.S.

Training

You'll complete Turning Point's full corporate training program before you run our kitchen — the entire TP system, with dedicated manager-level training, fully paid. Training is held at Turning Point's site in Ocean Township, NJ. Schedule and timing discussed at interview.

Schedule

• Full-time, 7:00am–4:00pm day shift
• Weekend and holiday availability required
• No nights. No closing shifts. No doubles.

Compensation & benefits

• $45,000–$55,000 per year, including performance-based bonus
• Paid time off
• Fully paid corporate training program
• Free and discounted meals
• Daytime shifts only — nighttime money on daytime hours
• A professional environment where you'll be respected, valued, and appreciated

One Team, One Goal

We don't tolerate the FOH-versus-BOH mentality you find in most restaurants. Every role is essential and we're all on the same team. When there's pressure — remakes, delays, a heavy rush — we focus on solutions and put the guest first. Mistakes don't turn into finger-pointing. Our strength is unity.

Apply today. We're excited to meet you.

The Turning Point location you are applying to is an independently owned and operated franchise location. This location is NOT managed or operated by the franchisor, Turning Point Franchisee System, LLC or Turning Point Holding Company, LLC or an affiliate. Franchisees are independent business owners who set their own compensation, wage and benefit programs, and are obligated to follow all local, state, and federal laws. All hiring and termination decisions will be made by the franchisee.