Kitchen Manager: Lead Team, Safety & Cost Control

Socket.dev; City of Rye (NY); On-site; USD 25,000 - 34,000; Full time

Benefits offered by this job

Health coverage

Paid Time Off

401k match

Pre-tax commuter benefits

Employee discounts

Job summary

Le Pain Quotidien is seeking a kitchen team member for our Rye, NY location. You will lead the kitchen team in preparing and executing menu items, maintain knowledge of all recipes, and ensure food safety standards are met.

You’ll also manage labor deployment and help keep food costs within budget. The role requires 6–12 months of restaurant experience, a Food Handler’s Certification or ability to obtain it, and flexible scheduling.

Qualifications

• 6 to 12 months of related restaurant experience or training.
• Food Handler’s Certification or ability to acquire.
• Flexibility in schedule is highly preferred but not required.
• General administrative and computer skills strongly preferred.
• Ability to speak, read, and understand the primary language(s) of the work location.

Responsibilities

• Lead kitchen team in the preparation and execution of all menu items.
• Maintain full knowledge of menu items, including proper storage and preparation.
• Ensure completion of food safety checklists to ensure proper food handling.
• Manage labor deployment and ensure hourly labor is within parameters of set labor budget.
• Maintain and manage food cost within the restaurant.
• Monitor kitchen equipment and ensure it is kept in good repair.
• Assist General Manager in completing inventory and hiring/training team.
• Complete opening, mid, and closing procedures; direct kitchen team to complete daily checklist.

Skills

Food safety

Labor management

Communication skills

Language proficiency

Administrative skills

Job description

Le Pain Quotidien is seeking a kitchen team member for our Rye, NY location. You will lead the kitchen team in preparing and executing menu items, maintain knowledge of all recipes, and ensure food safety standards are met.

You’ll also manage labor deployment and help keep food costs within budget. The role requires 6–12 months of restaurant experience, a Food Handler’s Certification or ability to obtain it, and flexible scheduling.