Top 341 Kitchen manager Jobs in Forest Hills, Ny

Kitchen Manager
Tony's Tacos —Garden City, NY
- $68,000 - $80,000 a year
- Weekends as needed
- Background check
- Spanish
- ServSafe
- Paid training
- Health insurance
Quick Apply
7d
Interviews 8/4 - Restaurant Kitchen Managers
Doherty Enterprises —Garden City, NY
- $58,000 - $85,000 a year
- Full-time
- ServSafe
- Mid-level
- Residential
- Health insurance
- Dental insurance
Quick Apply
7d
Restaurant and Culinary Management/Culinary Arts Lead Instructor (Full Time)
Institute of Culinary Education —New York, NY
- $74,880 - $80,000 a year
- Weekends as needed
- Background check
- Classroom
- Hospitality
- Disability insurance
- Health insurance
Quick Apply
9d
Kitchen Manager
LPQ USA LLC —New York, NY
- Full-time
- Hospitality
- Mid-level
- Administrative experience
- Commuter assistance
- Health insurance
Quick Apply
7d
Lead Line Cook/Sous Chef
Fabio's Restaurant —Merrick, NY
- $1,250 - $1,500 a week
- 8 hour shift
- Mid-level
- In-person
- Kitchen
Quick Apply
Director, Culinary Development - Lifestyle
Hyatt Lifestyle Group New York Hub —New York, NY
- $180,500 - $199,500 a year
- Full-time
- ServSafe
- Hotel
- Presentation skills
- Health insurance
- Dental insurance
DREAM Program Chef
Brigaid —Bronx, NY
- $110,000 a year
- 8 hour shift
- ServSafe
- Ability to walk for extended periods
- 5 years
- Travel reimbursement
- Paid holidays
Quick Apply
Director Culinary Services / Executive Chef
Atria Senior Living —Great Neck, NY
- $93,000 - $106,950 a year
- Full-time
- Microsoft Word
- Microsoft Excel
- Microsoft Outlook
- Paid holidays
- Health insurance
5d
Senior Culinary Operations Manager
CookUnity —Brooklyn, NY
- $120,000 - $140,000 a year
- Spanish
- 5 years
- Cooking
- Paid holidays
- Health insurance
Quick Apply
Kitchen Manager
Hillstone Restaurant Group —New York, NY
- $100,000 - $110,000 a year
- Weekends as needed
- Mid-level
- US work authorization
- Leadership
Quick Apply
Chef Manager
Elior CTY, LLC —New York, NY
- $85,000 - $95,000 a year
- Full-time
- ServSafe
- Mid-level
- 3 years
- Commuter assistance
- Paid holidays
Quick Apply
Culinary Manager
Food Bank of NYC —New York, NY
- $75,000 - $80,000 a year
- CPR Certification
- Mid-level
- Ability to lift 50 pounds
- 403(b) matching
- Paid parental leave
Quick Apply
Manager, Chef de Cuisine - Culinary Team
KIPP NYC Public Schools —New York, NY
- $80,340 - $100,940 a year
- Full-time
- High school
- 3 years
- Travel
- Disability insurance
- Health insurance
Quick Apply
6d
Food and Beverage Kitchen Manager
ROW NYC —New York, NY
- $75,000 - $80,000 a year
- Full-time
- Writing skills
- Hotel
- Senior level
Culinary Supervisor
Catholic Health —Freeport, NY
- $29.26 an hour
- Computer literacy
- HIPAA
- Mid-level
- Health insurance
- Tuition reimbursement
Kitchen Manager
Butterfield Market —Long Island City, NY
- $70,000 - $90,000 a year
- Spanish
- English
- Organizational skills
Quick Apply
Kitchen Manager
California Pizza Kitchen, Inc. —Glendale, NY
- $68,000 - $73,000 a year
- Full-time
- Spanish
- Sales
- Ability to walk for extended periods
- Disability insurance
- Health insurance
Kitchen Manager
Cholapink —New York, NY
- $80,000 - $90,000 a year
- Weekends as needed
- Fast casual restaurant
- Mid-level
- Ability to lift 50 pounds
Quick Apply
13d
CHEF MANAGER
CulinArt Sector —Flushing, NY
- $85,000 - $95,000 a year
- Full-time
- Background check
- ServSafe
- 5 years
- Commuter assistance
- Paid parental leave
Quick Apply
2d
Kitchen Supervisor
Sodexo —Jamaica, NY
- $27.58 an hour
- Online Application
- Mid-level
- Team management
- 1 year
- Paid holidays
- Health insurance

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kitchen manager jobs near forest hills, ny

Kitchen Manager

Tony's Tacos -
Garden City, NY

Quick Apply

Job Details

Full-time
$68,000 - $80,000 a year
7 days ago

Benefits

Paid training
Health insurance
Dental insurance
Paid time off
Vision insurance
Employee discount
Flexible schedule

Qualifications

Spanish
Team leadership
Kitchen manager experience
English
Team development
Kitchen cost control
Food safety sanitizing procedures
Organizational skills
Kitchen management
Managing kitchen staff
Restaurant cost management

Full Job Description

KITCHEN MANAGER

JOB DESCRIPTION

Reports To

General Manager

Position Summary

The Kitchen Manager is responsible for leading all daily Back of House operations. This includes food quality, recipe execution, ticket times, food safety, cleanliness, kitchen staffing, training, inventory, ordering, food cost, waste and Back of House labor.

The Kitchen Manager reports directly to the General Manager and works closely with the General Manager to support the restaurant’s overall financial and operational performance.

The ideal Kitchen Manager is a hands-on leader who leads from the line, develops a dependable team, controls costs and maintains consistent food quality.

Key Responsibilities

Kitchen Operations

Lead all daily Back of House operations.
Ensure food is prepared according to Tony’s Tacos recipes, portions and presentation standards.
Maintain consistent food quality during every shift.
Conduct line checks before each service period.
Ensure stations are stocked, organized and ready.
Remain actively involved on the line during peak periods.
Adjust prep and production according to forecasted sales.
Ensure opening, closing, prep and cleaning procedures are completed.
Coordinate with the General Manager and Front of House leaders.
Correct operational or food-quality problems immediately.

Food Quality and Execution

Protect the consistency of every menu item.
Monitor recipes, portions, cooking procedures and presentation.
Monitor ticket times, order accuracy and production flow.
Taste and inspect food regularly.
Correct quality or execution issues immediately.
Maintain appropriate prep levels without creating unnecessary waste.
Hold the team accountable for speed, accuracy and urgency.

Team Leadership and Training

Recruit, onboard, train, coach and develop kitchen employees.
Maintain appropriate Back of House staffing levels.
Build schedules based on forecasted sales and approved labor targets.
Lead effective pre-shift meetings.
Set clear expectations for attendance, performance, cleanliness and safety.
Address poor performance and policy violations promptly.
Build a positive, respectful and team-focused kitchen culture.
Identify and develop future Back of House leaders.
Ensure kitchen employees complete required training and certifications.

Food Cost, Inventory and Labor

Manage food cost, kitchen labor, waste and controllable kitchen expenses.
Complete food orders accurately.
Maintain appropriate inventory levels.
Conduct accurate weekly and monthly inventories.
Monitor product usage, portions, yields, transfers, spoilage and waste.
Review deliveries, invoices, substitutions and vendor pricing.
Ensure deliveries are checked for quality, quantity and temperature.
Maintain organized storage areas and proper product rotation.
Monitor scheduled versus actual kitchen labor.
Prevent unauthorized overtime.
Partner with the General Manager on cost-control plans.

Food Safety and Sanitation

Maintain all company and health department food-safety standards.
Ensure proper receiving, storage, labeling, dating, cooling, reheating and temperature controls.
Enforce proper hygiene, handwashing and safe food handling.
Maintain a clean, organized and inspection-ready kitchen.
Complete and verify required food-safety logs.
Ensure equipment is cleaned, maintained and used safely.
Report equipment, maintenance, pest-control and safety concerns immediately.
Follow up until reported concerns are corrected.

Communication and Accountability

Communicate staffing, inventory, equipment and food-safety concerns to the General Manager.
Complete inventories, orders, schedules, reports and checklists accurately and on time.
Create corrective action plans when results fall outside target.
Follow through until assigned work is completed.
Take responsibility for Back of House results.
Support the General Manager and the needs of the entire restaurant.

The TONY Way

The Kitchen Manager must lead according to the TONY Way:

Take Ownership: Treat the kitchen as if it were your own.
Outwork the Average: Lead with speed, urgency, discipline and effort.
Never Stop Improving: Coach, learn and improve every shift.
You Lead by Example: Work alongside the team and set the standard.

Qualifications

Minimum of two to three years of kitchen leadership or management experience.
Strong culinary knowledge and hands-on line experience.
High-volume restaurant experience preferred.
Experience managing food cost, labor, inventory, ordering, scheduling and waste.
Working knowledge of food-safety and sanitation requirements.
Ability to train, coach and hold employees accountable.
Strong leadership, communication and organizational skills.
Ability to remain calm in a fast-paced kitchen.
Bilingual English and Spanish is a plus.
Food Protection Manager or ServSafe certification required or must be obtained within the required timeframe.
Open availability, including nights, weekends and holidays.
Ability to lift up to 50 pounds and work on your feet for extended periods.

Pay: $68,000.00 - $80,000.00 per year

Benefits:

Dental insurance
Employee discount
Flexible schedule
Health insurance
Paid time off
Paid training
Vision insurance

Language:

English, Spanish (Required)

License/Certification:

ServSafe and or Food handlers (Required)

Ability to Commute:

Garden City, NY 11530 (Required)

Work Location: In person

Quick Apply

Refine Your Search

kitchen manager jobs in forest hills, ny

Kitchen Manager

Interviews 8/4 - Restaurant Kitchen Managers

Restaurant and Culinary Management/Culinary Arts Lead Instructor (Full Time)

Kitchen Manager

Lead Line Cook/Sous Chef

Director, Culinary Development - Lifestyle

DREAM Program Chef

Director Culinary Services / Executive Chef

Senior Culinary Operations Manager

Kitchen Manager

Chef Manager

Culinary Manager

Manager, Chef de Cuisine - Culinary Team

Food and Beverage Kitchen Manager

Culinary Supervisor

Kitchen Manager

Kitchen Manager

Kitchen Manager

CHEF MANAGER

Kitchen Supervisor

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