Assistant Exec Kitchen Leader - High-Volume Scratch Kitchen

Cooper's Hawk Winery and Restaurants; Town of Florida (NY); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Medical insurance

Dental & Vision coverage

401(k) with company match

Paid parental leave

Paid time off

Employee discounts on wine and dining

Job summary

Cooper’s Hawk Winery and Restaurants is seeking an Assistant Executive Kitchen Manager to lead a high-volume scratch kitchen, partnering with the Executive Kitchen Manager to ensure quality, consistency, and safety. You’ll coach teams, oversee scheduling, inventory, and training, and help deliver an exceptional guest experience while driving culinary excellence.

You will manage dish, prep, and line stations, lead private events, and collaborate with front of house teams to optimize operations.

Qualifications

• 2–3 years of management experience in a full-service restaurant.
• Excellent verbal and written communication skills.
• Must be 21+ years old and able to read, understand, and communicate in English.
• Demonstrates financial acumen and proficiency with MS Office.

Responsibilities

• Direct kitchen operations across dish, prep, and line stations under leadership.
• Review schedules and manage operating systems.
• Oversee line checks, prep lists, and supply ordering/inventory.
• Lead kitchen training, food execution, and new menu roll-outs.
• Collaborate with Executive Kitchen Manager and General Manager to drive results.
• Execute private events and maintain a safe, compliant kitchen environment.

Skills

Leadership

Team Management

Communication

Financial Acumen

Microsoft Office

Food Safety

Training & Mentoring

Education

High school diploma or equivalent

Tools

POS systems

Scheduling software

Inventory systems

Microsoft Office

Job description

Cooper’s Hawk Winery and Restaurants is seeking an Assistant Executive Kitchen Manager to lead a high-volume scratch kitchen, partnering with the Executive Kitchen Manager to ensure quality, consistency, and safety. You’ll coach teams, oversee scheduling, inventory, and training, and help deliver an exceptional guest experience while driving culinary excellence.

You will manage dish, prep, and line stations, lead private events, and collaborate with front of house teams to optimize operations.