Kitchen Manager

New York, United States Full-time

Under the direction of the Corporate Chef, the Kitchen Manager will be responsible for managing the receiving and stewarding team, overseeing of facilities maintenance and contracts, inventory management, and responsible for repairs and maintenance of equipment on site. The Kitchen manager will make sure that all kitchen areas are organized and clean, to the company standards. As a customer-centric restaurant group, we have an obligation to adhere to strict food safety standards and DOH regulations.

Essential Duties and Responsibilities

  • Adheres to purchasing policies, processes and procedures.
  • Communicates with the receiving team to ensure that all goods received correspond to the quantities, prices and quality needed.
  • Recruit, interview, and, train receivers and stewarding team
  • Takes responsibility for the proper issuance of all merchandise to the appropriate locations.
  • Responsible for daily, weekly, and monthly inventory
  • Assists in educating all team members on appropriate DOH standards.
  • Breaks down and cleans restaurant equipment such as broilers, grills, ovens, fryers, rotary ovens, hoods and drains.
  • Assists in facilitating proper pick up of garbage and oil. Follows all rules and regulations as it pertains to MTA’s expectations, if applicable.
  • Ensures all kitchen equipment, refrigeration units, ice machines etc. are in excellent working condition.
  • Updates the purchasing log to reflect delivered items and assists with inputting data in the inventory system.
  • Applies the receiving stamp on delivery notes and invoices. Prepares a “goods received without packing slip” if warranted.
  • Maintains par levels.
  • Changes the filters throughout the facility: Air, Oil and water filters.
  • Washes, scrubs and polishes utensils such as pots, pans, trays, silverware and plates. Sweeps and mops kitchen floors. Washes worktables, walls, refrigerators and meat blocks.
  • Issues supplies based on first-in first-out system; Monitors expiration dates and avoids spoilage.
  • Demonstrates teamwork by cooperating and assisting staff as needed.
  • Develops, carries out warehouse, and inventory control policies and procedures.
  • Uses knowledge of machines and equipment to schedule items necessary to continual production cycles.
  • Completes all required documentation according to company standards.
  • Ability to exercise independent judgment.
  • Performs all other related and compatible duties as assigned. 

Education and Experience

  • High School Diploma or GED required. A minimum of three (3) to four (4) years of purchasing-related experience or demonstrated knowledge, skills and abilities to perform the above-mentioned tasks.
  • Food-related experience is a plus.