About the role

The Kitchen Manager is responsible for overseeing the daily operations of their restaurant’s back–of–the–house. The Kitchen Managerresponsibilities include maintaining a fully stocked kitchen inventory, adhering to safety and sanitation standards. You must be able to lead our kitchen employees and guide them to produce excellent food on time in order to be effective in this position.

In this role, you will

Manage Operations and Drive Results   

• 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 

Manage Food Safety and Team Member Safety   

• Oversee the quality of the delivered food received from our distribution center, while overseeing inventory, supply, and QA processes in the restaurant.
• Ensure that food safety and security standards are met and adhered to consistently by team members  
• Store food products in compliance with safety practices (e.g., in refrigerators, storage room, etc.)
• Keep weekly and monthly cost reports
• Maintain sanitation and safety standards in the kitchen area

The experience you have

• 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.

Role Detail

• Salary: $89,250
• Job location: New York City 

Benefits

We offer a competitive salary package including equity and 401K. Additionally, we provide multiple medical, dental, and vision plans to meet all of our employees’ needs as well as many benefits and perks that are not listed.

Salary: $89,250

About Us

WonderX is a Wonder Group company where we explore, launch and build complementary businesses that all have the same goal – to offer access to the world’s most delicious food—anytime, anywhere.  We excel at ideating concepts, getting them to market quickly and intently focus on market feedback in order to learn and iterate so that we build new businesses that grow and scale successfully. The Wonder Group is led by a team of experienced entrepreneurs including some of the most accomplished leaders and operators in the technology, culinary, and logistics industries. Backed by top-tier venture capitalists, we’re moving quickly to pioneer the future of food. If you join our team, you’ll work in a supportive and collaborative environment where our culture and our values—Mastery, Compassion, and Courage—are taken as seriously as delivering an incredible experience for our customers.