Kitchen Manager
Location: New York, New York
Schedule: Monday – Friday, mornings
Compensation: $80,000-$90,000
About the Role
We’re seeking an organized, detail-driven Kitchen Manager to own the administrative backbone of our kitchen. This Monday through Friday daytime role focuses on scheduling, ordering, payroll support, and receiving, keeping operations running smoothly before service begins. You’ll oversee two receivers and serve as a reliable extra set of hands on the line when needed. Ideal for a culinary leader who thrives on systems and structure and wants a consistent morning schedule.
Responsibilities
- Build and manage weekly kitchen schedules in line with labor targets
- Assist with payroll processing, time-clock review, and labor tracking
- Place and manage orders with vendors, maintaining par levels and controlling costs
- Supervise two receivers, ensuring accurate check-in, invoice verification, storage, and rotation
- Assist with inventory counts and food cost reporting
- Maintain vendor relationships and resolve shortages, substitutions, and credits
- Jump on the line or support prep as needed
- Uphold food safety, sanitation, and organization standards across storage and receiving areas
Qualifications
- 2+ years of Kitchen Manager, Sous Chef, or similar culinary leadership experience
- Strong administrative and organizational skills, with experience in scheduling, ordering, and inventory
- Comfortable with payroll, scheduling, and inventory software
- Solid line skills and willingness to cook when the team needs support
- ServSafe certification (or ability to obtain)
- Availability Monday through Friday, mornings
We are an Equal Opportunity Employer.