Kitchen Manager

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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

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Michael Percaccio

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