Kitchen Manager

Masa Restaurants; New York (NY); On-site; USD 70,000 - 75,000; Full time

Job summary

Join a top-tier restaurant group as a Kitchen Manager where you will lead a team in a high-standard, Michelin-rated kitchen. This role emphasizes efficiency and attention to detail while providing an opportunity to develop skills and knowledge in a prestigious culinary environment. Ideal candidates should have strong leadership and operational skills, along with significant kitchen management experience.

Qualifications

• 5+ years of kitchen management experience required.
• Knowledge of New York Department of Health standards.
• Fluency in English is necessary.

Responsibilities

• Oversee kitchen operations and manage food costs.
• Interview and select candidates for BOH positions.
• Implement training programs for all BOH departments.

Skills

Leadership

Communication

Analytical Skills

Customer Service

Education

Food Handler’s License

Tools

Microsoft Office 365

POS Software

Job description

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This range is provided by Masa Restaurants. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$70,000.00/yr - $75,000.00/yr

Overview:

Kappo Masa is looking for a Kitchen Manager to join our growing team! The ideal Kitchen Manager will be able to demonstrate efficiency and attention to detail, while overseeing a dedicated and talented team of employees. A Kitchen Manager at Kappo Masa will be able to implement their experience as well as gain knowledge that can only be attained in a 3 Michelin kitchen.

Primary Responsibilities Include, but not Limited to:

Staff Management:

• Interviewing and selecting the best candidates for various BOH positions.
• Supervising and monitoring new candidate’s progress and providing feedback.
• Scheduling staff, ensuring coverages for all departments, and managing labor costs by regulating overtime.
• Communicate with the Human Resources Department regarding all staffing needs.
• Discuss with the Operations and Human Resources Department regarding all staff time off requests prior to approving.
  
  

Monitoring Operations

• Regularly inspecting work areas to identify areas for improvement.
• Ensuring proper resource allocation, such as personnel, equipment, and materials.
• Overseeing inventory and managing food costs to minimize waste.
• Maintain the inventory tracking system and retain records.
• Ordering any items the restaurant requires and ensuring adequate stock levels.
• Identifying and addressing operational inefficiencies, such as inefficient workflows or quality control issues.
• Ensure that all agreed standards of service are supervised and adhered to.
• Ensure the Company is always compliant with Department of Health standards.
• Follow all Company performance standards and implement Company protocols and policies throughout the operations.
• Implementing preventive measures to ensure minimal downtime or delays.
• Communicate all operational concerns and suggestions to the Director of Operations.
  
  

Customer Service/Guest Experience:

• Develop a complete understanding of the menu to assist with expediting.
• Know, understand, and implement all aspects of the Company’s steps of service.
• Require that all BOH staff provide friendly, courteous, and professional service.
• Demonstrates a high standard of personal appearance and hygiene.
• Listening to customer concerns and resolving issues promptly.
• Escalating complex or unresolved complaints to the relevant departments.
• Documenting customer feedback for future references.
  
  

Training Employees:

• Develop and implement training programs for all BOH departments.
• Create training guides and materials for new hires and for employees that require= additional or re-training.
• Assist newly hired employees with the onboarding process when needed.
• Provide monitored job-specific training and guidance.
• Communicate performance expectations, goals, and key performance indicators and benchmarks to all BOH employees.
• Fairly measure all new employees’ progress and document performance to review during probational period.
• Follow training guidelines and enforce e Company protocols for all new hires.
• Provide coaching, additional training, and reviews/assessment to all employees that require it.
  
  

Knowledge, Skills and Abilities Required:

• 5+ years of kitchen management experience.
• Food Handler’s License (Required).
• Strong leadership and people skills.
• Knowledge of New York Department of Health standards and protocols.
• Familiar with NY State and Federal Labor Standards/Laws.
• Computer Skills (Microsoft Office 365, Spreadsheets, and POS Software).
• Analytical skills - the ability to compare, contrast and quality check work.
• Strong written and verbal communication skills.
• Familiar with hospitality industry’s best practices.
• Language Skills - Fluency in English is necessary to perform the job.
  
  

More detail about Kappo Masa part of Masa Restaurant Group, please visit https://culinaryagents.com/entities/21512-Kappo-Masa

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management

• Industries

  Restaurants

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