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Hiring Kitchen Manager (East Village)
Job Details
Reports directly to: General Manager, Ownership.
Supervises: Line Cooks, Prep Cooks, Porters, BOH staff.
Collaborates with: Owner, DOO, Kitchen Managers, HR.
Employment Type: Full-Time
Compensation: Salaried
Job Summary
The Kitchen Manager is responsible for overseeing daily kitchen operations, ensuring high standards of food quality, consistency, cleanliness, and compliance with Department of Health regulations. This role requires strong leadership to train, motivate, and supervise staff, maintain accurate inventory and cost controls, optimize kitchen operations, manage commissary products, and support the General Manager in menu execution. The Kitchen Manager is a hands-on leader capable of expediting, covering stations, and upholding the restaurant’s standards of excellence in service and safety.
Key Responsibilities
Operations & Compliance
Monitor cleanliness of all prep, storage, and service kitchen areas, ensuring compliance with NYC Department of Health standards. Enforce proper food safety practices, including FIFO rotation, labeling, dating, and recipe adherence.
Inspect uniforms, personal appearance, and professional conduct of BOH staff.
Expedite and be capable of working any station or recipe as needed.
Staffing & Training
Hire, train, and mentor kitchen staff to ensure consistent performance and recipe reproduction.
Lead pre-shift meetings and communicate prep priorities and service goals.
Manage staff schedules in alignment with labor budgets, attendance tracking, and performance evaluations.
Support the General Manager and management in disciplinary actions and onboarding processes.
Inventory & Purchasing
Oversee ordering of food and supply orders for BOH; verify deliveries and report discrepancies.
Maintain accurate inventory counts and costing sheets; submit reports to the General Manager and management.
Organize and supervise the walk-in cooler, dry storage, and BOH equipment.
Monitor portion control to manage food costs. Financial & Administrative
Track kitchen finances to reduce waste and maintain budgeted food and labor costs.
Communicate promptly and effectively via email, phone, and text.
Collaborate with Owner, DOO, and General Manager on menu planning and updates.
60 3rd Ave, New York, NY 10003, USA
$75,000-80,000/year
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