Kitchen Leader

maman rockefeller; New York (NY); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Healthcare options

401k

Commuter benefits

Paid time off

Professional development

Store discounts

Job summary

Maman is seeking a Kitchen Leader to oversee all back-of-house operations, ensuring top quality, safety, and efficiency. You will lead and train the BOH team, manage inventory, and uphold brand standards in a fast-paced, high-volume environment.

You will role-model operational excellence, coordinate menu rollouts, and partner with leadership to drive profitability while maintaining guest experience. This is an in-person, full-time role in New York.

Qualifications

• 2+ years of kitchen leadership or senior BOH experience.
• Strong understanding of food safety, sanitation, and Health Department regulations.
• Experience managing inventory, ordering, and food cost control.
• Ability to lead in a fast-paced, high-volume environment.
• Bi-lingual in English and Spanish.

Responsibilities

• Oversee daily kitchen operations and maintain quality standards.
• Lead menu rollouts and train staff to execute consistent recipes.
• Ensure health, safety, and sanitation compliance at all times.
• Manage monthly inventory and supplier orders; monitor costs.
• Hire, onboard, coach, and develop BOH team; manage scheduling.
• Ensure staffing coverage and accurate timekeeping.

Skills

Kitchen leadership

Food safety & sanitation

Inventory management

Staff training

Leadership & team development

Bi-lingual English/Spanish

Time management

Scheduling

Tools

MarginEdge

Job description

Maman - Kitchen Leader

Our ideal candidate is an experienced culinary professional who brings energy, respect, and passion to their everyday interactions. You are a natural leader and problem solver who thrives taking full ownership of all back of house operations. You maintain operational excellence by upholding the highest standards of quality, consistency, safety, and brand integrity, and are fluent in both English and Spanish.

Position Summary

The Kitchen Leader is responsible for overseeing all kitchen operations, ensuring consistent food quality, safety, and efficiency while leading and developing the back of house team. This role owns daily kitchen execution, inventory management, compliance with health and safety standards, and supports profitability goals without compromising guest experience. The Kitchen Leader also plays a key role in training, scheduling, and developing future culinary leaders. In partnership with regional leadership and General Managers, they foster a collaborative, four‑walls culture in their location.

Essential Responsibilities

Kitchen Operations & Food Quality

• Own daily kitchen operations, including food preparation, production, and overall quality standards
• Ensure consistent execution of recipes, presentation, and portioning standards
• Maintain cleanliness of all kitchen areas, including line and prep spaces
• Actively work and lead all menu rollouts, overseeing preparation, execution, and staff training
• Support flawless execution of location events, ensuring all food requirements and standards are met

Safety & Compliance

• Ensure compliance with all health, safety, and sanitation regulations as directed by State and local governments
• Keep all back of house areas inspection‑ready at all times and maintaining passing grade according to local and state regulations
• Uphold sanitation, cleanliness, and safety protocols at all times
• Obtain and maintain a valid Food Handler’s Certificate within one month of starting the role

Inventory, Ordering & Cost Control

• Manage monthly inventory
• Place orders with all suppliers and on MarginEdge commissary products
• Monitor and control food costs while identifying areas of waste or excess
• Ensure kitchen operations align with budget and profitability goals

Leadership & Team Development

• Hire, onboard, train, and develop BOH team members
• Provide ongoing coaching, feedback, and performance documentation as needed
• Ensure alignment with company standards including scheduling, uniforms, and staff meal policies
• Ensure proper scheduling and staffing coverage to meet business needs
• Review and address timekeeping accuracy, including coaching on compliance with company policies

Qualifications & Skills

• 2+ years of kitchen leadership or senior BOH experience preferred
• Strong understanding of food safety, sanitation, and Health Department regulations
• Proven experience managing inventory, ordering, and food cost control
• Ability to lead in a fast‑paced, high‑volume environment
• Excellent leadership, communication, and problem‑solving skills
• Strong organizational and time management skills
• Ability to work flexible hours, including weekends, holidays, menu rollouts and peak business days
• Bi‑lingual in English and Spanish

What We Offer

• A collaborative culture that values teamwork, initiative, and continuous improvement
• Competitive salary and growth opportunities within a fast‑growing brand
• Comprehensive healthcare options, 401k, commuter benefits and more
• Paid time off and a flexible, supportive work environment
• Ongoing professional development, training, and opportunities for internal mobility
• Sweet perks cookies, coffee, and in‑store discounts
• A company culture where we roll up our sleeves, support one another, and celebrate shared success

Experience

• Kitchen lead: 2 years (Preferred)
• Supervising Experience: 2 years (Required)

License/Certification

• Food Handler Certification (Required)

Work Location

In person