Kitchen Manager NYC Casual Hip Concept - New York, United States - PERSONE nyc

Description

Company: Hip Casual Concept Restaurant in NYC

Location: New York City, NY

Position Type: Full-time

Benefits:

• Paid Time-Off
• Health Insurance
• Dental and Vision Insurance
• Employee Meal Discounts
• Opportunities for Advancement

About Us: We are a trendy and vibrant casual concept restaurant located in the heart of New York City. Our innovative menu, lively atmosphere, and commitment to quality have made us a favorite among locals and visitors alike. We are passionate about delivering exceptional food and service while creating a memorable dining experience for our guests.

Job Description: We are seeking a talented and experienced Kitchen Manager to oversee the culinary operations of our restaurant. The ideal candidate will be a natural leader with a passion for food, creativity, and a keen eye for detail. As the Kitchen Manager, you will play a key role in maintaining kitchen efficiency, ensuring food quality and safety, and leading a team of dedicated culinary professionals.

Responsibilities:

1. Kitchen Operations Management:
   • Oversee all aspects of kitchen operations, including food preparation, cooking, and plating.
   • Ensure adherence to recipes, portion sizes, quality standards, and food safety guidelines.
   • Monitor inventory levels, order supplies, and manage food costs to maximize profitability.
   • Maintain cleanliness and organization in the kitchen, following health and sanitation regulations.
   • Lead by example, demonstrating proper cooking techniques and efficient workflow to kitchen staff.
   • Collaborate with the front-of-house team to ensure seamless communication and coordination between the kitchen and dining areas.
2. Staff Training and Development:
   • Train and mentor kitchen staff on food preparation techniques, safety procedures, and sanitation standards.
   • Foster a positive and collaborative work environment, promoting teamwork and morale among kitchen staff.
   • Conduct regular performance evaluations and provide feedback to kitchen staff to encourage growth and improvement.
   • Identify training needs and opportunities for professional development among kitchen staff.
3. Menu Development and Innovation:
   • Collaborate with the culinary team to develop and refine menu offerings, ensuring creativity, variety, and seasonality.
   • Stay updated on food trends, culinary techniques, and industry developments to inspire menu innovation.
   • Conduct tastings and recipe testing to maintain quality and consistency in menu items.
   • Work closely with suppliers and vendors to source high-quality ingredients and seasonal products.
4. Operational Efficiency:
   • Streamline kitchen processes and workflows to enhance efficiency and productivity.
   • Implement systems and procedures to minimize waste, optimize labor costs, and maximize kitchen output.
   • Monitor kitchen equipment performance, schedule maintenance, and repairs as needed to ensure uninterrupted operations.
   • Address any operational challenges or issues promptly and effectively to maintain smooth kitchen operations.

Skills and Qualifications:

• Proven experience as a Kitchen Manager or similar role in a high-volume restaurant environment.
• Strong leadership and management skills, with the ability to motivate and inspire kitchen staff.
• Comprehensive understanding of food safety and sanitation regulations.
• Excellent communication and interpersonal skills.
• Creativity and innovation in menu development and culinary techniques.
• Proficiency in kitchen operations, including food preparation, cooking, and plating.
• Strong organizational and problem-solving abilities.
• Ability to thrive in a fast-paced and dynamic environment.
• Culinary degree or equivalent certification is preferred.