Kitchen Manager

City Line Bar and Grill; New York (NY); On-site; USD 65,000 - 90,000; Full time

Job summary

City Line Bar and Grill is seeking a Kitchen Manager to oversee food preparation, supervise cooks, and manage labor costs. You will ensure sanitation standards, plan menu items, and coordinate with managers to price and portion recipes for consistent quality.

The role requires 3+ years in kitchen management, strong leadership, and the ability to work long hours in a fast-paced environment. On-site position with focus on guest satisfaction and operational efficiency.

Qualifications

• 3+ years of kitchen management experience.
• Be 21 years of age or older.
• Able to work long hours; weekend availability.
• Strong knowledge of sanitation and safety practices.

Responsibilities

• Promote, work, and act in a manner consistent with the mission of City Line Bar.
• Maintain cleaning schedules for kitchen areas and food storage.
• Monitor sanitation practices and ensure standards are followed.
• Plan and price menu items and establish portion sizes.
• Schedule staff and manage labor costs to meet objectives.
• Supervise cooks and staff in food preparation and presentation.

Skills

Kitchen management

Staff supervision

Food costing

Menu planning

Sanitation knowledge

Tools

POS system

Job description

• Promote, work, and act in a manner consistent with the mission of City Line Bar
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Check and maintain proper food holding and refrigeration temperature control points.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
• Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Check the quantity and quality of received products.
• Determine how food should be presented and create decorative food displays.
• Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants.
• Coordinate planning, budgeting, or purchasing for all the food operations.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Meet with sales representatives to negotiate prices or order supplies.
• Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Provide orientation of company and department rules, policies and procedures to new kitchen employees.
• Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
• Demonstrate new cooking techniques or equipment to staff.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Provide orientation of company and department rules, policies and procedures to new kitchen employees.
• Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
• Demonstrate new cooking techniques or equipment to staff.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Requirements

o Be 21 years of age or older

o Three or more years of experience as managment in kitchens

o Able to understand and speak using the predominant language(s) of guests

o Excellent basic mathematical skills

o Able to handle money and operate a point-of-sale system

o Able to work in a standing position for long periods of time (up to 5 hours)

o Able to reach, bend, stoop and frequently lift up to 50 pounds

Stamina and availability to work 40 to 55,. hours per week