Executive Kitchen Manager — High-Volume NYC Club

Crewny; New York (NY); Vor Ort; USD 68.000 - 80.000; Vollzeit

Benefits dieser Stelle

Time Away From Work

Medical, Vision, and Dental Insurance

Commuter Benefits

Paid Safe and Sick Leave

401(k) Plan

Employee Discount

Zusammenfassung

The Yacht Club in New York City is seeking a Kitchen Manager who will uphold systems for menu prep and production while leading BOH staff. You will oversee expediting and ensure proper execution of dishes within budget, working closely with Executive Chef and management.

The role requires strong leadership, high-volume kitchen experience, and a focus on food safety and quality. On-site position with comprehensive benefits and a fast-paced environment.

Qualifikationen

• 2+ years in Kitchen Managerial role overseeing annual food sales revenue of $3 million or more
• Experience leading a team of 30 personnel or more
• Culinary degree or equivalent certification in culinary arts
• Ability to lift 30+ lbs and work nights, weekends and holidays

Aufgaben

• Expediting, ordering and cooking on the line; assist in inventory management and labor management
• Lead by example and ensure adherence to recipes and quality standards
• Oversee the pass and expediter station for fast, accurate food delivery to guests
• Enforce DOH compliance and sanitation across the kitchen
• Schedule hourly BOH staff using approved technology within labor budgets
• Conduct weekly vendor orders and manage receiving procedures
• Train staff according to company protocols and ensure proper onboarding
• Lead weekly meetings with corporate/events teams to review operations and P&L

Kenntnisse

Leadership

Staff Management

Food Safety

Restaurant Operations

Budgeting

Ausbildung

Culinary degree or equivalent

Tools

POS systems

Inventory software

Jobbeschreibung

The Yacht Club in New York City is seeking a Kitchen Manager who will uphold systems for menu prep and production while leading BOH staff. You will oversee expediting and ensure proper execution of dishes within budget, working closely with Executive Chef and management.

The role requires strong leadership, high-volume kitchen experience, and a focus on food safety and quality. On-site position with comprehensive benefits and a fast-paced environment.