Kitchen Manager
Posted on 4/5/2023

201-500 employees

New York, NY, USA
Experience Level
  • A minimum of 2 years' experience as a kitchen manager/managing back-of-house operations, either in Quick Service Restaurant (QSR) or full-service restaurant
  • Ability to work a varying schedule including nights/weekends/holidays
  • Ability to work in a standing position for extended periods of time
  • Ability to lead and motivate a team in a fast-paced environment
  • Excellent verbal, written, and communication skills
  • Must be able to lift to 50lbs
  • Managed and developed 15+ team members per shift
  • Ability to lead and motivate a team in a fast-paced environment
  • The ability to take many variables to find the best solution to a problem
  • An eye for detail and solving challenges
  • Food Safety Certification
  • Support your General Manager todevelop, engage, inspire, and motivate staff team members
  • Manage and maintain a tight and orderly kitchen operation, including storage, labeling, preparation, and all safety protocols. You are the safety standard bearer, ensuring your team is keeping up with the DOH standards for overall restaurant health
  • Makes an impact on your team by coaching and acting as a role model for the culinary process
  • Oversee and uphold food quality and presentation no matter what the business channel is
  • Deliver restaurant sales and service times by removing any barriers to success
  • Oversee inventory management and food safety to ensure accuracy and efficiency; follow procedures for shelf life and product dating
  • Embrace the training and strive for continuous development in the Kitchen to ensure knowledge of all policies, procedures, standards, specifications, and guidelines
  • Build your kitchen team by assisting in interviewing, hiring, providing performance improvement, and disciplinary action
  • Schedule daily labor requirements that meet the needs of the business
  • Salary: $89,250
  • Job location: New York City