Executive Kitchen Manager | EKM - High Volume

nextgen-hospitality-solutions; New York (NY); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Comprehensive benefits

Opportunities for professional growth

Job summary

NextGen Hospitality Solutions is seeking an experienced Executive Kitchen Manager in New York. This full-time, on-site role involves leading high-volume kitchen operations and ensuring culinary excellence.

The ideal candidate will manage kitchen staff and oversee food preparation, emphasizing safety and customer satisfaction. Competitive salary range of $75,000 - $80,000 annually along with benefits.

Qualifications

• 5+ years of experience in a high-volume kitchen management role.
• Proven ability in menu development and food presentation.
• Knowledge of food safety standards and regulations.

Responsibilities

• Oversee daily kitchen operations and staff management.
• Develop and implement menus that meet customer preferences.
• Ensure food safety and sanitation standards are met.

Skills

Leadership skills

Menu development

Food safety knowledge

Communication skills

Organizational skills

Job description

Description

NextGen Hospitality Solutions is looking for an experienced Executive Kitchen Manager to join our vibrant team in Columbia. This full-time, on-site position offers an exciting opportunity to lead high-volume kitchen operations while providing exceptional culinary experiences in the restaurant industry.

As an Executive Kitchen Manager, you will oversee kitchen staff, manage food preparation, and maintain high standards of culinary excellence. This role is pivotal in ensuring operational efficiency, quality control, and training team members to maintain our commitment to customer satisfaction. If you are passionate about creating a dynamic kitchen environment and driving excellence in high-volume settings, we encourage you to apply.

We offer a competitive salary range of $75,000 - $80,000 annually, along with comprehensive benefits and opportunities for professional growth and development.

Responsibilities

• Oversee daily kitchen operations and staff management
• Develop and implement menus that meet customer preferences
• Ensure food safety and sanitation standards are met
• Control food costs and maintain inventory levels
• Train and mentor kitchen staff to enhance culinary skills
• Collaborate with front-of-house staff to ensure smooth service
• Monitor production schedules to meet peak demands
• Maintain equipment and supplies for optimal kitchen function

Requirements

• 5+ years of experience in a high-volume kitchen management role
• Strong leadership and team management skills
• Proven ability in menu development and food presentation
• Knowledge of food safety standards and regulations
• Excellent communication and interpersonal skills
• Strong organizational and time management abilities
• Ability to work efficiently in a fast-paced environment
• Flexibility to adapt to changing priorities and demands