Kitchen Manager - Chama Mama - Upper West Side

NYC, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $75,000.00

Work Schedule

Standard Hours

Benefits

competitive salary

Performance bonus opportunities

Medical insurance

Dental Insurance

Vision Insurance

401(k) with company matching

Paid Time Off

employee dining discounts

Structured culinary leadership development

Career advancement opportunities

Job Description

Chama Mama is a distinguished hospitality company rooted in the rich traditions of Georgian cuisine, based in New York City. Celebrated for its authentic approach to Georgian culinary arts, Chama Mama combines centuries-old recipes with modern culinary techniques to deliver exceptional dining experiences wherever its restaurants operate. More than just a place to eat, Chama Mama stands as a cultural ambassador, preserving the heritage of Georgia, the birthplace of wine, and sharing the warmth of its hospitality with guests. Their commitment extends beyond food to creating environments of genuine hospitality, where every visit is a memorable and culturally enriching experience. With multiple locations across New York City including a centralized Culinary Lab, bakery operations, and catering services, Chama Mama is expanding steadily and seeks to hire dedicated professionals who enjoy working in dynamic culinary environments and value teamwork, mentorship, and consistent quality.

The Kitchen Manager at Chama Mama plays a pivotal role in the daily operations of the kitchen and is viewed as a leader, coach, mentor, and custodian of culinary excellence. This is a management position requiring a strong culinary background and leadership skills. The Kitchen Manager oversees all aspects of kitchen operations, ensuring food quality, safety, and consistency in line with the company’s high standards. Responsibilities include supervising and training the back-of-house team, managing inventory and food costs, maintaining kitchen equipment, and supporting the Executive Chef with menu development. The Kitchen Manager is also tasked with maintaining compliance with Department of Health regulations and internal food safety policies, fostering a culture of accountability, respect, and continuous learning within the team.

Chama Mama emphasizes leadership development, offering opportunities for career growth and professional advancement within a growing restaurant group. The company promotes a supportive work atmosphere where every culinary professional is encouraged to lead by example, respect their colleagues, and continuously improve. With a competitive salary, performance bonuses, comprehensive medical benefits, 401(k) retirement plans with matching, paid time off, and employee dining discounts, this role is designed for culinary leaders who want to thrive in a vibrant hospitality culture while honoring and sharing Georgian culinary traditions. Joining Chama Mama means becoming part of a company that values diversity, inclusion, and a deep respect for cultural heritage, making it an ideal workplace for those passionate about food, leadership, and exceptional guest experiences.

Job Requirements

Minimum 3 years of professional kitchen experience
Minimum 2 years of leadership or kitchen manager experience
Strong knowledge of food safety, sanitation, and Department of Health regulations
Proven ability to lead, coach, and develop culinary teams
Strong understanding of inventory management, purchasing, labor management, and food cost controls
Excellent organizational, communication, and leadership skills
Proficiency with Microsoft Office (Word, Excel, Outlook) and restaurant management systems
DOH Food Protection Certificate or Food Handler Certification preferred
Ability to work evenings, weekends, and holidays as business needs require

Job Qualifications

Minimum 3 years of professional kitchen experience
Minimum 2 years of leadership or kitchen manager experience
Strong knowledge of food safety, sanitation, and Department of Health regulations
Proven ability to lead, coach, and develop culinary teams
Strong understanding of inventory management, purchasing, labor management, and food cost controls
Excellent organizational, communication, and leadership skills
Proficiency with Microsoft Office (Word, Excel, Outlook) and restaurant management systems
DOH Food Protection Certificate or Food Handler Certification preferred
Ability to work evenings, weekends, and holidays as business needs require

Job Duties

Supervise, coach, and develop all Back-of-House team members
Build a positive, accountable, and high-performing kitchen culture
Train, mentor, and evaluate culinary team members while supporting their professional growth
Assist with recruiting, interviewing, hiring, onboarding, and training new BOH employees
Lead daily kitchen operations while ensuring smooth and efficient service
Maintain consistency in food quality, presentation, recipes, and execution
Ensure all recipes, preparation methods, and company standards are followed
Partner with the Executive Chef on menu development, seasonal features, and culinary improvements
Manage inventory, purchasing, receiving, and food cost controls
Monitor prep production to ensure kitchen readiness for every service
Ensure kitchen equipment is properly maintained and report maintenance needs promptly
Coordinate closely with Front-of-House leadership to ensure exceptional guest experiences
Maintain the highest standards of food safety, sanitation, and cleanliness
Ensure compliance with Department of Health regulations and company policies
Train and hold team members accountable for safe food handling procedures
Prepare the kitchen for inspections while maintaining daily operational excellence