Kitchen Manager (Hawthorne, NY)

DeVita & Hancock Hospitality; Hawthorne (NY); On-site; USD 55,000 - 75,000; Full time

Job summary

A hospitality company in Hawthorne, NY, is seeking a Kitchen Manager to oversee back-of-house operations. The role requires managing staff, ensuring food safety, and maintaining quality standards. The ideal candidate has 1-3 years of experience in restaurant management, a passion for food and people, and strong leadership skills. Join our team to contribute to creating a welcoming dining experience in a fast-paced environment.

Qualifications

• 1-3 years of restaurant management experience in a full-service or hospitality environment.
• Passion for the food service industry and a people-first mindset.
• Strong knowledge of kitchen sanitation practices.

Responsibilities

• Lead, train, and motivate kitchen staff to deliver high-quality food.
• Ensure compliance with food safety and hygiene standards.
• Manage food purchasing and inventory control.
• Control food purchasing, inventory, waste, and costs to meet budget
• Create and adjust kitchen schedules for efficient labor
• Support menu execution and training for new dishes
• Collaborate with front-of-house management for seamless service
• Troubleshoot kitchen issues and oversee equipment maintenance
• Uphold company policies and foster a positive team culture

Skills

Restaurant management

Team leadership

Food safety regulations

Organizational skills

Problem-solving

Organizational skills

Education

High school diploma or equivalent

Culinary or hospitality degree

Tools

ServSafe Certification

Job description

About the job Kitchen Manager (Hawthorne, NY)

We believe in delivering a fun, welcoming, and high-energy dining experience for every guest. The kitchen is the heart of that experiencewhere great food, teamwork, and consistency come together.

If youre a proactive, hands-on leader with a passion for food, people, and hospitality, this is your opportunity to make an impact.

As Kitchen Manager, youll oversee all back-of-house operations to ensure the kitchen runs smoothly, safely, and efficiently. Youll lead and develop the culinary team, maintain food quality and consistency, manage cost controls, and contribute to an exceptional guest experience through operational excellence.

Responsibilities

• Lead, train, and motivate kitchen staff (line cooks, prep cooks, dish team, etc.) to consistently deliver high-quality food
• Ensure full compliance with food safety, sanitation, and hygiene standards in accordance with local health regulations
• Oversee food preparation, portioning, plating, and presentation to ensure consistency and adherence to menu specifications
• Manage food purchasing, inventory control, waste reduction, and cost of goods to meet budget goals
• Create and adjust kitchen schedules to ensure efficient staffing and labor management
• Support menu execution and training for new dishes, ensuring recipe accuracy and team knowledge
• Partner with front-of-house management to maintain a seamless service flow and positive guest experience
• Troubleshoot kitchen operational issues and oversee maintenance of all kitchen equipment
• Uphold company policies and contribute to a positive, inclusive, and team-oriented culture

Qualifications

Were Looking For:

• 1-3 years of restaurant management experience in a full-service or hospitality environment
• Passion for the food service industry and a genuine people-first mindset
• High school diploma or equivalent required; culinary or hospitality degree a plus
• Proven leadership and team-building skills with the ability to coach and develop others
• Strong knowledge of food safety regulations and kitchen sanitation practices
• ServSafe Food and/or Alcohol Certification a plus (training available if not yet certified)
• Excellent communication, organizational, and problem-solving skills
• Ability to thrive in a fast-paced environment and remain on your feet for extended periods