A legendary New York City deli and diner seeks a Kitchen Manager to lead daily kitchen operations, food quality, prep execution, training, inventory, sanitation, and overall kitchen workflow in a fast-paced, high-volume environment.
Qualifications:
- 2–3+ years of experience in a high-volume restaurant, deli, diner, or commercial kitchen.
- Strong knowledge of food preparation, portion control, and hot and cold food production.
- Previous supervisory or kitchen leadership experience preferred.
- Strong organizational skills with the ability to manage multiple priorities in a busy environment.
- Food Handler’s Card or ServSafe preferred, but not required.
- Ability to stand for extended shifts and lift up to 50 lbs.
- Ability to work effectively in a fast-paced, high-volume environment.
Responsibilities:
- Lead daily kitchen prep, production, portioning, labeling, and recipe execution.
- Assign prep lists, train team members, and supervise kitchen workflow.
- Ensure food quality, consistency, presentation, and proper portion control.
- Monitor inventory, rotate stock, report shortages, and minimize food waste.
- Maintain proper food storage, temperature control, sanitation, and health-code standards.
- Train and coach kitchen staff on food safety, recipes, preparation techniques, and operating procedures.
- Maintain a clean, organized, and safe kitchen throughout each shift.
- Work closely with management to ensure smooth service and efficient kitchen operations.
Pay: $80,000.00 - $100,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Vision insurance
Work Location: In person
