Kitchen Consultant / Opening Lead

Fresh Pops; New York (NY); Hybrid; USD 55,000 - 83,000; Part time

Job summary

Fresh Pops, a new neighborhood bar in Bed-Stuy, Brooklyn, seeks a kitchen collaborator to shape the food program, build the systems, and help open. This paid consulting/opening engagement offers potential for an ongoing kitchen leadership role for the right person.

You’ll collaborate with the owners to customize the menu, guide kitchen decisions, and lead in your areas of expertise, ensuring distinctive bar fare that can be executed by a small kitchen team.

Qualifications

• Experience leading small-kitchen operations and opening a restaurant is a major plus.
• Ability to design and test opening menus and establish kitchen systems.
• Strong focus on budgeting, food cost, and scheduling.

Responsibilities

• Develop and test the opening menu, including recipes, portions, and presentation.
• Cost recipes and establish sensible food-cost targets.
• Build prep and production systems for consistent service.
• Set up ordering, par levels, inventory, and organized storage.
• Identify equipment and sourcing needs and establish vendors.
• Develop food-safety, cleaning, and day-to-day kitchen procedures.
• Lead kitchen hiring and training in collaboration with the owners.
• Work hands-on through menu testing, kitchen setup, and opening prep.
• Develop practical food options for private events and large groups.
• Support opening services and troubleshoot problems.

Skills

Kitchen leadership

Menu planning

Food cost control

Staff training

Job description

FRESH POPS is a new neighborhood bar opening in Bed-Stuy, Brooklyn. We’re looking for a kitchen collaborator to help shape our food program, build the systems behind it, and get us ready to open.

This is a paid consulting/opening engagement, with the possibility of an ongoing kitchen leadership role for the right person.

The Role

We have a clear vision for the feel of Fresh Pops and a general direction for the food. We want to develop that vision with someone who brings their own ideas, experience, and judgment. You’ll work closely with the owners, with meaningful room to shape the menu, guide kitchen decisions, and lead in your areas of expertise.

The goal is distinctive, well-executed bar food that makes financial sense and can be served consistently by a small kitchen team. This role combines planning and systems development with hands-on work in the kitchen.

What You’ll Help Build

• Develop and test the opening menu, including recipes, portions, and presentation.
• Cost recipes and menu items, and help establish sensible food-cost targets.
• Build prep and production systems that support consistent, efficient service.
• Set up ordering, par levels, inventory, and organized storage.
• Identify equipment and smallwares needs, and help establish vendors and sourcing.
• Develop food-safety, cleaning, and day-to-day kitchen procedures.
• Help determine staffing needs and lead kitchen hiring and training in collaboration with the owners.
• Work hands-on through menu testing, kitchen setup, and opening prep.
• Develop practical food options for private events and larger groups.
• Support opening services, troubleshoot problems, and refine systems as the team gets going.

Who We’re Looking For

You might be a chef, sous chef, kitchen manager, experienced lead cook, or restaurant consultant. We care about your judgment, organization, and ability to make a small kitchen work well.

You should understand prep, food cost, ordering, food safety, and the demands of service. We’re looking for someone who communicates clearly, works collaboratively, enjoys teaching, and is comfortable taking responsibility while staying open to feedback.

Experience opening a restaurant, developing menus, or building kitchen systems is a major plus. We’re also open to a strong kitchen professional ready to take on more leadership. A thoughtful approach to a focused food program matters more to us than a particular title.

About Fresh Pops

FRESH POPS is, first and foremost, a neighborhood bar. We’re building a welcoming place for good drinks, good food, and time with neighbors. Music is an important part of the experience.

Alongside the front bar, a flexible back room can host live music, private events, dinners, community events, and other programming. We want a food program that works reliably for everyday bar service and can adapt to special occasions when it makes sense.

Compensation

$40–$60/hour, depending on experience.

For candidates with substantial restaurant-opening or kitchen-development experience, we’re open to discussing a higher rate.

The initial engagement covers consulting and opening work. There may be an opportunity to stay on in an ongoing role leading the kitchen, with responsibilities and compensation discussed separately.

Location/Timing

Bed-Stuy, Brooklyn. We’re looking to begin in September 2026 or as soon as practical, with work continuing through opening. We’re currently targeting a late-October 2026 opening; that timing remains tentative. The exact schedule and scope can be shaped around the right person, with on-site work for testing, setup, training, and opening support.