Kitchen Manager

Nbutexas; New York (NY); On-site; USD 67,500 - 82,500; Full time

Benefits offered by this job

Paid Time Off

Supportive team-oriented culture

Clear growth and advancement opportunities

Job summary

Nbutexas, a fast-growing hospitality brand in New York, is seeking a hands-on Kitchen Manager to oversee back-of-house operations. The role emphasizes food quality, team leadership, and operational excellence.

The ideal candidate will have 3–5+ years of culinary leadership experience, ensuring high standards of food safety and quality. The position offers a competitive salary of $75,000, alongside growth opportunities in a supportive team-oriented culture.

Qualifications

• 3–5+ years of culinary leadership experience in high-volume restaurants.
• Experience as a Kitchen Manager, Sous Chef, or Executive Sous Chef.
• Hands-on leadership style with strong operational discipline.

Responsibilities

• Oversee daily kitchen operations focusing on food quality and execution.
• Lead and coach BOH team members in a high-volume environment.
• Ensure food meets standards for taste, presentation, and safety.

Skills

Leadership and communication

Food safety knowledge

Team development

Education

Culinary education or equivalent experience

Job description

A fast-growing, mission‑driven hospitality brand is seeking a hands‑on Kitchen Manager to lead back‑of‑house operations in a high‑volume, fast‑casual environment. This is an opportunity to join a company focused on quality, consistency, team development, and building a nationally recognized food brand.

The ideal candidate is a strong culinary leader who thrives in fast‑paced operations, leads by example, and is passionate about creating exceptional food experiences while developing high‑performing teams.

What You’ll Do

• Oversee daily kitchen operations with a strong focus on food quality, consistency, and execution
• Lead and coach BOH team members in a high‑volume environment
• Ensure all food meets company standards for taste, presentation, freshness, and portioning
• Maintain strict food safety, cleanliness, and DOH compliance standards
• Monitor inventory, ordering, and kitchen costs to support financial goals
• Train and mentor team members while fostering a positive and accountable culture
• Conduct operational walkthroughs and ensure efficient systems and communication across stations
• Collaborate closely with senior leadership to improve operations and team performance
• Lead inspections, audits, and uphold best practices in food handling and kitchen organization

What We’re Looking For

• 3–5+ years of culinary leadership experience in a high‑volume restaurant, QSR, or fast‑casual environment
• Experience as a Kitchen Manager, Sous Chef, or Executive Sous Chef
• Strong leadership and communication skills
• Proven ability to motivate and develop teams
• Deep understanding of food safety and NYC DOH standards
• Hands‑on leadership style with strong operational discipline
• NYC Food Handler’s Certificate required
• Culinary education or equivalent experience preferred

What’s Offered

• Competitive base salary of $75,000
• Paid Time Off
• Clear growth and advancement opportunities
• Supportive and team‑oriented culture
• Opportunity to join an expanding hospitality brand with long‑term potential

If you’re a passionate hospitality professional who values quality, leadership, and operational excellence, we’d love to connect confidentially.