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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $78,000.00 - $82,000.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Paid vacation
Paid sick leave
401(k) participation
Company-sponsored benefit programs
Job Description
Barcade is a pioneering arcade bar concept, originally founded in 2004 in Williamsburg, Brooklyn, and has since expanded to nine locations across six states. Known for combining the nostalgic charm of classic arcade games with a curated selection of craft beers, Barcade offers a unique entertainment and dining experience that appeals to enthusiasts of both vintage gaming and quality brews. Each Barcade location features between 40 to 75 vintage video games and pinball machines primarily from the 1980s, complemented by 24 American craft beers on draft, a full bar featuring craft spirits and cocktails, and inventive takes on classic pub... Show More
Job Requirements
- Ability to lead in a fast-paced, ticket-driven kitchen during nights, weekends, and holidays
- ability to perform the essential functions of the role, including remaining on your feet for extended periods and lifting up to 60 lbs, with or without reasonable accommodation
- willingness to work in a full-time, exempt position
- commitment to maintaining high culinary standards and safety protocols
Job Qualifications
- Minimum of 3+ years of experience as a kitchen manager in a high-volume setting
- strong leadership experience including staff supervision, scheduling, and performance management
- proficiency in line work, prep, station setup, and recipe execution
- experience with inventory management, vendor communication, and cost control
- knowledge of local food safety regulations, inspections, and cleaning protocols
- strong interpersonal and communication skills across teams and departments
- ServSafe Food Manager Certification or ability to obtain within 30 days of hire
Job Duties
- Provide hands-on leadership in the kitchen, supporting the line and expo during peak service
- track food and labor costs, monitor breakage/spoilage, and support location financial goals
- conduct weekly and monthly inventory counts
- monitor spoilage, waste, and beer usage in recipes
- verify delivery quality and accuracy, sign off on invoices, and resolve discrepancies with vendors
- ensure health department compliance and daily sanitation standards
- enforce storage and safety protocols, including proper footwear, lifting, and hygiene practices
- maintain recipe consistency and help develop specials in coordination with the Culinary Director
- build BOH schedules based on business volume and labor targets
- hire, train, coach, and lead a high-performing kitchen team
- deliver timely coaching and feedback to staff
- escalate performance issues to GM as needed
- partner with FOH and the GM to align on events, prep, communication, and execution
- ensure consistent communication across kitchen staff and between front- and back-of-house teams
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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