To Apply for this Job Click Here
Kitchen Manager
An established international restaurant company is opening its first U.S. location in the heart of Times Square. This exciting Hong Kong-style quick-service concept is seeking a hands-on Kitchen Manager to build and train the opening kitchen team, implement established recipes and production standards, and play an important role in the company’s future U.S. expansion.
Responsibilities
- Lead kitchen pre-opening preparation, including equipment readiness, receiving procedures, station setup, recipe training and opening checklists.
- Recruit, onboard, schedule, train and supervise the kitchen team.
- Learn to operate two automated stir-fry machines used to prepare traditional Chinese dishes according to company recipes.
- Train kitchen employees to operate, clean and properly maintain the automated stir-fry machines.
- Execute established recipes and production standards across dine-in, pickup, delivery and catering orders.
- Organize production for baked rice and spaghetti, curry dishes, grilled plates, soup noodles, fried rice, chow mein and customizable meals.
- Maintain food quality, portion control, presentation, ticket times and packaging standards during high-volume service.
- Manage food costs, kitchen labor, ordering, receiving, inventory, waste and production yields.
- Coordinate the receipt, storage and use of proprietary noodles, soups, sauces and other company-supplied ingredients.
- Establish pars, prep lists, line checks, temperature logs, cleaning schedules and food-safety controls.
- Maintain compliance with NYC Department of Health, sanitation, allergen and workplace-safety requirements.
- Partner with the Restaurant Manager on forecasting, staffing, delivery workflows and restaurant performance.
Qualifications
- At least five years of progressive professional kitchen experience.
- At least two years of experience as a Kitchen Manager, Chef or senior kitchen supervisor.
- Current or recent experience in a high-volume QSR, fast-casual, casual-dining or similarly structured production kitchen.
- Proven success recruiting, scheduling, training and supervising kitchen employees.
- Strong knowledge of food costs, labor control, ordering, receiving, inventory and waste reduction.
- Experience working with standardized recipes, portions and production procedures.
- Strong food-safety, sanitation and kitchen-cleanliness standards.
- Willingness and ability to learn automated cooking equipment and train others to use it properly.
- Ability to manage dine-in, takeout, delivery and catering production simultaneously.
- Ability to work a flexible schedule, including nights, weekends and holidays.
- Authorization to work in the United States.
Preferred Qualifications
- Hong Kong-style, Cantonese, Chinese or broader Asian culinary experience.
- Experience with wok cooking, noodles, soups, sauces, rice dishes or similar high-volume production.
- New restaurant opening or pre-opening experience.
- Experience with automated or standardized cooking equipment.
- Times Square, Midtown Manhattan or other high-volume urban restaurant experience.
- Experience with Toast POS or kitchen display systems.
- Cantonese or Mandarin language skills.
- NYC Food Protection Certificate.
Compensation and Benefits
- Base salary of $80,000–$90,000, depending on experience.
- Performance bonus of up to 7.5% of base salary,
- Health Benefits with contribution
- Paid time off.
- Paid sick leave in accordance with applicable New York requirements.
- Pre-tax commuter benefit for an Unlimited MetroCard, approximately $132 per month.
- Pre-opening training and ongoing professional development.
- Performance review after the introductory period and annually thereafter.
- Opportunity for advancement as the company expands throughout the United States.
JOB ID: 179170
#post
Michael Percaccio