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Kitchen Manager

1 month ago

New York, United States Yellow Rose Full time

  • Work closely with leadership team to drive service goals and encourage teamwork
  • Direct supervision of the kitchen employees on a daily basis, ensuring policies and processes are being followed and inspecting operational flow on a continuous basis.
  • Responsible for the efficient and effective running of the kitchen ensuring that operating costs are minimized.
  • Create schedules for kitchen employees, adjusting as necessary to meet business needs and financial targets
  • Responsible for hiring, on-boarding and continuous training of kitchen employees.
  • Schedule and oversee necessary maintenance and repairs on kitchen appliances
  • Expert knowledge of all stations
  • Mastery of Yellow Rose recipes and standard operating procedures
  • May be responsible for opening/closing or ensuring opening/closing procedures are completed in absence of Kitchen Manager
  • Support Chef in creative endeavors, including development of new menu items/collaboration on dishes
  • Lead staff, ensuring all operational tasks get completed
  • Ensure excellent maintenance and cleanliness of the kitchen at all time
  • Must have NYC DOH Qualifying Certificate in Food Protection and intimate knowledge of DOH Standards as a guide to keep kitchen clean, and team held accountable,  maintaining superior cleanliness and sanitation in all kitchen areas.
  • Maintain inventory and work with vendors to ensure menu offerings by ordering according to needs
  • Support service staff and continuously provide coaching as needed, Provide training and support to Front of House employees, to include menu knowledge and how to meet dietary needs.
  • Support during service for any call outs, or adjustments to regular service (catering orders, events)
  • Respond to emergencies and use good judgment during any incidents
  • Problem-solving and delegation skills
  • Must be able to lead, develop, and motivate staff.
  • Ability to multi-task and work in fast-paced environment while effectively delegating tasks.
  • Experience managing payroll and schedules is required.
  • Must have understanding of food cost and be capable of conducting and assessing restaurant inventory.

    • Must be proficient with computers, and have excellent written and verbal communication skills.
    • Must be able to work a flexible schedule to include weekends and holidays.
    • Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.
    • Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead.
    • Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.