Kitchen Director

Kitchen Director Brooklyn Brewery (1 Wythe)

Reports to: Senior Director of Hospitality Operations

Department: Kitchen Operations

Location: Brooklyn, New York

Opening: June 2026

Position Overview

Brooklyn Brewery is opening a new flagship hospitality and cultural space in Williamsburg in Summer 2026. The Kitchen Director will lead and build the culinary program across a multi-floor, multi-use venue that includes public food service, private events, large-scale catering, and collaborative guest programming.

This role is not a traditional single-restaurant chef position. The Kitchen Director functions as a department head within an integrated hospitality operation, working closely with Bar Operations, Private Event Sales & Production, and Partnerships & Programming to deliver a cohesive guest experience and a profitable food program.

The food program exists to support a live hospitality and event venue. Public food service, private events, and brand programming operate simultaneously, and the kitchen must be structured to reliably execute multiple service types within the same service window.

The culinary program will include a high-volume pizza-focused service model, elevated private dining, and event-driven catering. The successful candidate is an operational leader capable of building systems, managing large teams, and executing consistently across different service formats.

Core Responsibilities

Department Leadership & Operations

Build and lead the Kitchen Operations department across multiple service areas and kitchens

Hire, train, schedule, and develop BOH management and hourly staff

Establish kitchen organizational structure, staffing models, and service standards

Create scalable systems for prep, service, and event execution

Design kitchen workflow capable of executing simultaneous public service and private event production without service interruption

Maintain consistent quality across daily service, private events, and large-scale functions

Lead pre-shift and post-shift operational communication with FOH leadership

Culinary Program & Menu Development

Develop menus aligned with the Brooklyn Brewery brand and guest experience

Design a high-volume, production-efficient pizza program

Create adaptable menus for events, catering, and seasonal programming

Maintain quality, consistency, and speed of service across multiple service styles

Support visiting chefs and guest partners within operational capabilities and service standards

Financial Management & Profitability

Own food cost performance and kitchen labor performance

Develop menus and prep systems that meet predetermined margin and labor targets established by Hospitality leadership

Manage purchasing, receiving, and vendor relationships

Maintain accurate inventory controls and waste reduction systems

Forecast demand for public service and event production

Work with Hospitality leadership on pricing, margins, and product mix

Events, Catering & Programming Collaboration

Execute culinary production for private events and large-scale functions

Coordinate with Private Event Sales & Production on menus, staffing, and logistics

Execute menus and service formats developed in coordination with Private Event Sales & Production packages

Support Partnerships & Programming activations, brand collaborations, and special events

Develop systems that allow simultaneous public service and event catering

Compliance & Safety

Ensure compliance with NYC DOH regulations and company safety policies

Maintain sanitation, food safety, and kitchen maintenance standards

Implement training and certification programs for BOH staff

Leadership Expectations

Act as a cross-department partner to Bar Operations, PES, and P&P

Participate in weekly operational leadership meetings

Contribute to overall guest experience strategy, not just kitchen output

Build a positive, respectful, and sustainable kitchen culture

Mentor and develop BOH managers into future leaders

Accept fluctuating service volume and variable event schedules as a core function of the role

Qualifications

5+ years Executive Chef, Culinary Leadership experience or similar role

Experience operating high-volume kitchens with multiple revenue streams

Demonstrated success with catering and event production

Strong operational and systems-building mindset

Experience opening or scaling a new concept strongly preferred

Experience with pizza programs or high-throughput service models preferred

Comfortable working in a collaborative, non-hierarchical hospitality environment

Success Metrics

The Kitchen Director will be evaluated on:

Food cost targets

Kitchen labor performance

Event execution reliability

Service consistency and speed

Staff retention and development

Ability to support simultaneous service and events

Cross-department collaboration

Compensation & Benefits

Salary Range: $100,000 $120,000 annually (commensurate with experience)

Benefits

Performance bonus potential

Medical, Dental, Vision

401(k) with company match

Commuter benefits

Flexible Spending Account (FSA)

Employee Assistance Program (EAP)

Staff discounts and industry perks

Application Requirements

Please submit:

Resume

Professional references

Brief summary of relevant experience

Examples of prior large-scale or event-driven culinary programs (optional)

Equal Opportunity Statement

Brooklyn Brewery is committed to building a diverse and inclusive workplace. We encourage candidates from all backgrounds and experiences to apply, even if you do not meet every listed qualification.

Brooklyn Brewery is an equal opportunity employer and does not discriminate based on race, religion, sex, sexual orientation, gender identity or expression, age, disability, veteran status, or marital status.