Culinary Leader & Kitchen Operations Coach

Wayne State University; New York (NY); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Bonus opportunities

Health insurance

401(k) with company matching

Paid time off

Leadership development

Career advancement

Cultural heritage preservation

Job summary

Chama Mama in New York City is seeking a Kitchen Manager to lead the Back-of-House, mentor staff, and uphold high culinary standards. You’ll drive daily kitchen operations, ensure recipe and service consistency, and collaborate with restaurant leadership for menu development.

The role requires at least 3 years of kitchen experience and 2 years in a leadership capacity, with strong food safety knowledge. A fast-paced, hospitality-driven environment awaits, with opportunities for growth within the

Qualifications

• Minimum 3 years of professional kitchen experience.
• Minimum 2 years of leadership or Kitchen Manager experience.
• Strong knowledge of food safety, sanitation, and Department of Health regulations.
• Proven ability to lead, coach, and develop culinary teams.
• Strong understanding of inventory management, purchasing, labor management, and food cost controls.

Responsibilities

• Lead the Kitchen Team, supervise and develop Back-of-House staff.
• Drive culinary excellence with consistent quality and recipes.
• Maintain operational excellence including inventory and food cost controls.
• Coordinate with Front-of-House to ensure exceptional guest experiences.
• Champion food safety, sanitation, and compliance, preparing for inspections.

Skills

Leadership

Food Safety

Inventory Management

Organization

Communication

Education

DOH Food Protection Certificate

Food Handler Certification

Tools

Microsoft Office (Word, Excel, Outlook)

Restaurant Management Systems

Job description

Chama Mama in New York City is seeking a Kitchen Manager to lead the Back-of-House, mentor staff, and uphold high culinary standards. You’ll drive daily kitchen operations, ensure recipe and service consistency, and collaborate with restaurant leadership for menu development.

The role requires at least 3 years of kitchen experience and 2 years in a leadership capacity, with strong food safety knowledge. A fast-paced, hospitality-driven environment awaits, with opportunities for growth within the