Kitchen Manager/Head Chef

MAIN RESPONSIBILITIES:

- Ordering and inventory

- Manage and oversee kitchen staff including: recruitment, hiring, onboarding paperwork, scheduling, training, and firing

- Ensure DOH standards and compliance

- Food and labor cost control

- Facilitate tastings with the owners for occasional new menu items

- Ensure food quality and consistency while maintaining high service standards

- Oversee maintenance and cleaning of all kitchen equipment; arrange for repairs when necessary

- Create and facilitate cleaning schedules and protocols

- Monitor staff and ensure all are following proper sanitation procedures, ensuring food safety and adhering to NYC DOH guidelines

- Oversee private events and large format food orders; work with event planner to create event menus

SKILLS & REQUIREMENTS:

- 3+ years of management experience; preferably in NYC

- Catering experience preferred

- Effective communication and leadership skills

- Up to date with current NYC food trends

- Proficient in Excel

- Knowledge of Marketman or other inventory software a plus

- NYC Food Handlers Certificate