Kitchen Manager

DeVita & Hancock Hospitality; New York (NY); On-site; USD 10,000 - 60,000; Full time

Job description

About the Company:
Our client is a mission-driven online farmers market and Brooklyn-based food hub, delivering local, sustainable groceries and chef-crafted meals throughout NYC. Their Kitchen & Bar doubles as a vibrant community space for events and a culinary testing ground for the future of food. As a Certified B Corp, they're committed to ethical sourcing, sustainability, and real food made from clean ingredients.

The Opportunity:
Were hiring a Kitchen Manager to lead daily operations of our growing kitchen team. This is a highly strategic, systems-first leadership role ideal for someone who thrives on structure, communication, and constant improvement. The kitchen supports three verticalsprepared meals (growing fast), a dine-in restaurant, and private events. The goal? Operational excellence across all units and significant expansion of our prepared foods programfrom $1M to $4M in revenue.

This is not a role for someone content with the status quo or focused solely on plating technique. Were seeking a Type A operatorsomeone who thinks scientifically, communicates clearly, and treats prepared foods not as TV dinners, but as a culinary category worth elevating.

Key Responsibilities:

• Lead, hire, train, schedule, and supervise all BOH team members
• Manage food, packaging, and labor costs to meet defined KPIs
• Own kitchen operations across online ordering, dine-in service, and catering/events
• Maintain and document all DOH and food safety systems
• Oversee inventory, purchasing, and vendor relationships with a focus on local/seasonal sourcing
• Support culinary R&D with a focus on scalable prepared meals
• Collaborate with cross-functional teamsculinary, sourcing, events, operations, and executive leadership
• Drive weekly production meetings, performance reviews, and labor planning
• Assist in the rollout of quarterly menu updates and kitchen SOPs
• Partner with leadership on bonus metrics tied to margin improvement, team retention, food cost, and order volume growth

What Were Looking For:

• Minimum 3 years in a kitchen or food production management role (multi-vertical experience preferred)
• Proven experience improving margins through labor, COGS, and waste control
• Highly organized, analytical thinker with technical kitchen skills and a love for spreadsheets
• Comfortable operating in a startup environmentambitious, adaptable, and proactive
• Excellent verbal and written communicator; confident presenting ideas to executives
• Passion for food integritylocal farms, sustainable sourcing, and flavor-driven cooking
• No ego, no theatricsjust results, curiosity, and constant learning
• NYC Food Handlers certification (required)

What Makes This Role Unique:

• Work alongside a Culinary Director who lives and breathes ingredients and food systems
• Be part of scaling a growing prepared foods category with real market potential
• Report directly to CEO and COOboth deeply involved in food and business
• Pathway to grow within a purpose-driven, forward-thinking company

Why us?

• Join a fast-growing, community-focused food company doing things differently
• Work with local farms and clean, seasonal ingredients
• Health, dental & vision insurance (up to 80% covered)
• Paid time off + staff discount on all groceries and meals