Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $75,000.00
Work Schedule
Standard Hours
Benefits
competitive base salary
Paid Time Off
Clear growth and advancement opportunities
Supportive and team-oriented culture
Opportunity to join an expanding hospitality brand with long-term potential
Job Description
This fast-growing, mission-driven hospitality brand is dedicated to delivering exceptional quality and consistency in a high-volume, fast-casual dining environment. Known for its team-oriented culture and commitment to building a nationally recognized food brand, the company values leadership, operational excellence, and innovation in food service. Employees are supported through clear growth opportunities and a positive work atmosphere that encourages professional development and engagement. With a focus on quality ingredients and outstanding food experiences, this hospitality brand has quickly expanded its presence, making it a desirable workplace for culinary professionals seeking to make an impact and grow their careers.
The Kitchen Manager role is a key leadership position within the company, responsible for overseeing all back-of-house operations with an emphasis on maintaining the highest food standards. The role requires hands-on management of kitchen staff, ensuring that all meals meet strict criteria for taste, presentation, freshness, and portion control. This position is pivotal in fostering a culture of coaching, accountability, and efficiency while supporting the financial goals through effective inventory and cost management. The ideal candidate will thrive in a fast-paced setting, demonstrate strong communication and leadership skills, and possess a deep knowledge of food safety practices and regulations specific to New York City.
This role offers a competitive base salary of $75,000 along with paid time off, making it an attractive opportunity for culinary professionals passionate about quality and team development. The Kitchen Manager will work closely with senior leadership to continuously improve kitchen operations and team performance, playing a major role in the brand’s expansion and reputation. Those looking for a challenging yet rewarding career in a supportive environment with clear advancement paths will find this position aligns with their goals and expertise.
The Kitchen Manager role is a key leadership position within the company, responsible for overseeing all back-of-house operations with an emphasis on maintaining the highest food standards. The role requires hands-on management of kitchen staff, ensuring that all meals meet strict criteria for taste, presentation, freshness, and portion control. This position is pivotal in fostering a culture of coaching, accountability, and efficiency while supporting the financial goals through effective inventory and cost management. The ideal candidate will thrive in a fast-paced setting, demonstrate strong communication and leadership skills, and possess a deep knowledge of food safety practices and regulations specific to New York City.
This role offers a competitive base salary of $75,000 along with paid time off, making it an attractive opportunity for culinary professionals passionate about quality and team development. The Kitchen Manager will work closely with senior leadership to continuously improve kitchen operations and team performance, playing a major role in the brand’s expansion and reputation. Those looking for a challenging yet rewarding career in a supportive environment with clear advancement paths will find this position aligns with their goals and expertise.
Job Requirements
- 3-5+ years of culinary leadership experience in a high-volume restaurant, QSR, or fast-casual environment
- experience as a Kitchen Manager, Sous Chef, or Executive Sous Chef
- strong leadership and communication skills
- proven ability to motivate and develop teams
- deep understanding of food safety and NYC Department of Health standards
- hands-on leadership style with strong operational discipline
- NYC Food Handler's Certificate required
- culinary education or equivalent experience preferred
Job Qualifications
- 3-5+ years of culinary leadership experience in a high-volume restaurant, QSR, or fast-casual environment
- experience as a Kitchen Manager, Sous Chef, or Executive Sous Chef
- strong leadership and communication skills
- proven ability to motivate and develop teams
- deep understanding of food safety and NYC Department of Health standards
- hands-on leadership style with strong operational discipline
- NYC Food Handler's Certificate required
- culinary education or equivalent experience preferred
Job Duties
- Oversee daily kitchen operations with a strong focus on food quality, consistency, and execution
- lead and coach back-of-house team members in a high-volume environment
- ensure all food meets company standards for taste, presentation, freshness, and portioning
- maintain strict food safety, cleanliness, and Department of Health compliance standards
- monitor inventory, ordering, and kitchen costs to support financial goals
- train and mentor team members while fostering a positive and accountable culture
- conduct operational walkthroughs and ensure efficient systems and communication across stations
- collaborate closely with senior leadership to improve operations and team performance
- lead inspections, audits, and uphold best practices in food handling and kitchen organization
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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