Park Slope Bar/Restaurant Seeks Full Time Lead Line Cook/Kitchen Manag

We looking for a leader who is passionate about being in the kitchen and dedicated to lovingly preparing food and helping grow our food program. We've undertaken a new menu of modern and elevated pub fare and we want you to be a part of nurturing the program into increased food sales for a healthy and sustainable future.

We are offering 40 hours and up to $28/hr to start + paid OT as needed to grow the program and keep it consistent.

Here is what what you should bring to the table:

At least 2 years of restaurant experience in culinary

Ability to work under pressure while maintaining composure and respect

Ability to work well by yourself and within a team environment

Knowledge of NYC health and safety protocols

Kitchen Manager Key Responsibilities:

To prepare all food items on the menu; ensuring consistency, quality and accuracy of recipes

Maintain kitchen sanitation in accordance with health department guidelines

Set up and maintain kitchen workstations

Plan food production to coordinate with service hours so that excellence, quality, temperatures and appearance of food are preserved

Weekly and/or Daily inventory and ordering

Maintain food safe handling procedures at all times

Store food properly and safely, marking the date and item

Reports necessary equipment repair and maintenance to management

Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation

Other back of house duties as assigned by management

Managing, hiring, training and reprimanding/firing

Kitchen Manager Qualifications:

Experience as a line cook in a full service restaurant

Knowledge of modern cooking techniques

Ability to work effectively in a fast paced environment with the ability to prioritize responsibilities

Ability to handle stressful situations, while maintaining a calm and welcoming demeanor

Ability to perform culinary duties, handling guest requests efficiently and to the guest's satisfaction

Ability to produce high volumes of work while maintaining quality

Must be able to work a flexible schedule including days, nights, and weekends.

Must be able to lift /carry items up to 40 lbs and push/pull items up to 75lbs

Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead

Must be able to utilize culinary tools such as knives, commercial equipment etc. and taste/smell

Must be able to provide documentation that you are able to work in the US legally.