• New York, New York
• Food
• $70-75K
• Full Time regular employee
•  ​​​​​​​Shift-based schedule that includes hours during the restaurant’s opening time of 12:00pm to 10:00pm
•  New

Job Description

Position
Kitchen Manager

Summary
A Japanese restaurant group is launching a new concept ramen restaurant and is looking for an Kitchen Manager to join the opening team.  ​​​​​​​This is a unique opportunity to be part of something new from the ground up — ideal for someone who thrives in a dynamic environment and finds fulfillment in building a team and culture.

Essential Duties
Product Management
​​​​​​​• Ensure that all food and products are consistently prepared and served according to recipes, portioning, cooking and serving standards.

​​​​​​​Day-to-Day Operations
• Maintain operational schedule including opening and closing of the restaurant.
• Manage operational reports to senior management in a timely manner.

Customer Operations
• Direct subordinates in customer service standards to ensure that all guests feel welcome and are given responsive, friendly and courteous service.
• Communicate and work with fellow managers to ensure guest service standards and efficient operations.
• Resolve customer complaints and report them to the Company’s management.
• Provide guidance to employees on cash and credit transactions with customers.
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Safety and Hygiene
• Maintain safe, secure, and healthy restaurant environment by establishing, following, and enforcing sanitation standards and procedures in compliance with health and legal regulations.

Food and Consumables Management
• Order food, drinks, and supplies inventory according to predetermined product specifications and receive in correct unit count and condition. ​​​
• Control food cost and usage by following proper requisition of products from storageareas, product storage procedures, standard recipes and waste control procedures
• Direct the maintenance of proper food holding and refrigeration temperature controlpoints.
• Support delivery to load and unload products.
 ​​​​
Facilities and Equipment Maintenance 
• Ensure that all equipment is kept clean and kept in excellent working condition throughpersonal inspection and by following the restaurant’s preventative maintenance programs.

Human Resources Management
• ​​​​​​​Exercise managerial discretion along with Company's HR department to ensure that the restaurants’ human resources activities are properly executed
• ​​​​​​​Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate
• ​​​​​​​Provide orientation of rules, policies and procedures; and oversee training of new staff.
• ​​​​​​​Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
• Execute disciplinary measures based on monitoring of attendance of non-exempt employees
• ​​​​​​​Monitor employee’s health and personal hygiene to prevent possible spread of viruses and bacteria
• ​​​​​​​Ensure staff meal money is properly collected and offered only at a given time following company • ​​​​​​​policy
• Report and handle any on premise accidents by following the incident handling manual

General Assistance
• Recommend operational policies to Company’s management to improve Company’s operational effectiveness and efficiency and compliance with laws, regulations and policies
• Perform other duties as assigned.
• Perform non-managerial duties as needed or required due to business/scheduling needs.
​​​​​​​• Understand Company’s policies, procedures, standards, specifications, guidelines, and training programs.
• Keep learning skills and product knowledge as a role model for staff
• Act as an effective team member to assist other managers for the Company.
 
Working Hours, Working style
​​​​​​​Shift-based schedule that includes hours during the restaurant’s opening time of 12:00pm to 10:00pm

Working Location
Manhattan, NY

Salary/Benefit
$70-75K
Insurance(Medical, Dental, Vision), 401K 

Qualifications
- Prior experience working in a kitchen (line cook, prep cook, etc.)
- Some leadership experience or a natural ability to guide and support others
- Strong interest in Japanese cuisine and culture
- Japanese or Spanish language skills are a plus (not required)

Apply Now