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Kitchen Manager | Head Chef

Kaye Personnel, Inc. is seeking an experienced Kitchen Manager | Head Chef to maintain operations at an established high volume Bar & Grill located in the Atlantic County, NJ area - near Hammonton, NJ.

This opportunity is a Direct Hire opportunity.

Salary: $50,000 to $60,000 Per Year, Dependent on Experience

Schedule:

• Monday- Tuesday: CLOSED
• Wednesday: 4pm- 10pm
• Thursday: 4pm- 10pm
• Friday: 11am - 11pm
• Saturday: 11am - 11pm
• Sunday: 11am - 9pm

Position Summary:

The Kitchen Manager will be responsible for the following:

• Staff Management
• Hospitality Management
• Food Preparation
• Quality Control
• Inventory Ordering

This position will require a strong leader with excellent communication skills towards staff and clientele. In addition, the kitchen manager will be focused on organization with the ability to prioritize and troubleshoot various issues in a fast-paced environment.

Responsibilities:

• Staff Management - Hire, train, schedule, and supervise kitchen staff, including cooks and assistants, ensuring efficient workflow and high performance.
• Food Preparation and Quality Control - Monitor food preparation, maintain recipe standards, and ensure meals meet quality and presentation expectations.
• Inventory and Ordering - Manage inventory levels, order supplies, and track food costs to maintain budget goals.
• Health and Safety Compliance - Enforce food safety, sanitation, and fire regulations, ensuring the kitchen meets local, state, and federal standards.
• Menu Planning - Assist in menu development, adjust recipes, and coordinate special orders or catering requests.
• Operational Oversight - Coordinate kitchen activities, optimize workflow, and ensure smooth communication between front-of-house and back-of-house teams.
• Customer Interaction - Address customer feedback or complaints related to food quality or service when necessary.

Requirements and Qualifications:

• 2 - 3 years Proven Culinary Experience and knowledge of various cooking techniques.
• Experience in a fast-paced Bar and Grill (Ex. P.J. Whelihan's Pub, Victory Bar, Ott's, The Jersey G.O.A.T., etc.)
• Catering experience is a plus
• ServSafe Manager certification is required.
• Line cook and sous chef experience (Culinary training or a degree in restaurant management is a plus).
• Strong leadership, communication, and organizational skills.
• Team management and scheduling
• 2-3 years experience with inventory management/counting, cost control, and scheduling.
• Familiarity with food safety regulations.
• Ability to work in a fast-paced, high-pressure environment.

If qualified and interested, please email resume, with salary requirements for immediate consideration.

A recruiter will contact you upon reviewing resume/qualifications; review work history; address questions; if all is in order, we will present your resume and recommend you to our client, who will coordinate interviews accordingly.