EXECUTIVE KITCHEN MANAGER (40262)
$80,000–$85,000 year
On-site · New York City, New York, United States
Job Summary
Oversee daily kitchen operations and lead a team to ensure high-quality food preparation, timely ticket expediting, and consistent plating. Manage staffing through interviewing, hiring, evaluating, training, scheduling, and development. Maintain inventory levels and control costs by establishing purchasing specifications, storeroom requisition systems, standardized recipes, portion control, and waste reduction. Monitor food costs, budgets, and profitability while ensuring compliance with health, safety regulations and sanitation practices. Provide maintenance schedules and safety training related to hazardous materials and chemical controls. Strong organizational, communication, and leadership abilities are essential to sustain an open-door culture and drive operational excellence.
Required Qualifications
- Minimum of five years as Restaurant Manager, Kitchen Manager, or Sous Chef.
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