Find & Apply For Food Production Worker Jobs in Philadelphia, Pennsylvania

$68,000-$75,000 salary plus bonus potential, medical insurance, paid time off, paid sick days, and 401(k). Five-day workweek at an established Philadelphia brewery restaurant with a scratch kitchen. An established Philadelphia brewery restaurant is hiring an experienced Kitchen Manager to lead daily back-of-house operations, maintain strong kitchen systems, and develop a dependable team. This is a hands-on leadership position for someone who understands that a successful kitchen depends on more than cooking. Ordering, inventory, scheduling, food and labor costs, training, organization, and accountability all matter. Experienced Kitchen Managers and operationally strong Sous Chefs are encouraged to apply. We're looking for someone who can take ownership of daily operations, improve existing procedures, lead busy services, and work closely with supportive, engaged ownership. Location Philadelphia, PA Established brewery restaurant with a scratch kitchen Easily accessible by public transportation Compensation $68,000-$75,000 annual salary, based on experience Bonus potential Schedule Full-time salaried position Five days per week Schedule based on restaurant and operational needs Benefits Medical insurance Paid time off Paid sick days 401(k) Employee dining perks Referral program Why This Role Stands Out $68K-$75K salary plus bonus potential Five-day workweek Established brewery restaurant with steady business Scratch kitchen with existing operational systems and procedures Direct involvement with supportive, engaged ownership Real responsibility for kitchen operations, costs, staffing, and team development Opportunity to improve systems, strengthen accountability, and build consistency Hands-on leadership role that keeps you involved in service About the Role As Kitchen Manager, you'll oversee the daily systems and people that keep a busy scratch kitchen organized, prepared, and executing consistently. You'll manage ordering, receiving, inventory, scheduling, food and labor costs, training, sanitation, and service execution while working closely with ownership and FOH management. We're looking for someone who can: Maintain and improve existing kitchen systems and procedures Keep ordering, receiving, inventory, and storage organized and accurate Train cooks, establish clear standards, and hold employees accountable Manage scheduling, labor, food cost, waste, and portion control Keep prep, production, and service running efficiently Lead busy shifts, manage expo, and support the line when needed Identify operational problems and follow through on solutions Communicate clearly with employees, vendors, FOH management, and ownership This is an active kitchen leadership position, not a desk-based management role. About the Restaurant This established Philadelphia brewery restaurant has a scratch kitchen, steady business, and a loyal neighborhood following. The kitchen emphasizes quality food, consistent execution, organization, and accountability. The Kitchen Manager will help maintain those standards while strengthening daily operations and developing the BOH team. Responsibilities Oversee daily BOH operations, staffing, prep, production, and service Maintain and improve kitchen systems, procedures, and workflows Manage ordering, receiving, inventory, storage, and vendor communication Verify deliveries for product quality, quantity, accuracy, and proper handling Hire, onboard, train, coach, schedule, and develop kitchen employees Set clear expectations and maintain consistent employee accountability Monitor food cost, labor, waste, portioning, and product utilization Maintain food quality, presentation, consistency, and service standards Lead during service, including expo and line support when necessary Maintain sanitation, food safety, cleanliness, and kitchen organization Coordinate with FOH management to support smooth service Keep ownership informed about staffing, costs, performance, and operational needs Qualifications Experience as a Kitchen Manager, Sous Chef, Executive Sous Chef, BOH Manager, Chef de Cuisine, or comparable kitchen leader Hands-on experience with ordering, receiving, inventory, and kitchen organization Working knowledge of food cost, labor management, scheduling, and waste control Experience maintaining kitchen systems, procedures, and operational standards Proven ability to train, coach, and hold kitchen employees accountable Strong service leadership, including expo and line support Organized, dependable, and comfortable making decisions during busy service Clear communication and consistent follow-through Scratch-kitchen experience preferred Food safety certification a plus U.S. work eligibility 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.

Job Code:

1697

Pay:

$68,000.00 - $75,000.00 per year

Benefits:

401(k) Health insurance Paid time off Referral program

Work Location:

In person