Kitchen Manager

Job Description

Kitchen Manager – The Pickle Pad & Birdie Partee

About the Venue

The Pickle Pad & Birdie Partee is a family entertainment center in Old Bridge, NJ, featuring indoor pickleball courts, golf simulator bays, and mini-golf attractions. The venue's bar and dining area operates under the Crave Social Eatery concept, serving a full menu and drinks to guests throughout the facility.

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 TurboChef 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 TurboChef 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 ServSafe 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 (TurboChef 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 ServSafe Food Protection Manager certification (or ability to obtain within 30 days of hire, per NJ food code)

• Hands-on experience with TurboChef, 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

Full-time