About the Role

Looking to hire an experienced Kitchen Manager to lead the culinary operations at our Dobbs Ferry, NY location.

The Kitchen Manager will be responsible for overseeing daily back-of-house operations, ensuring food quality and consistency, maintaining health and safety standards, managing kitchen staff, controlling food and labor costs, and partnering closely with the General Manager and FOH leadership.

The ideal candidate has strong restaurant kitchen leadership experience and is comfortable operating in a high-volume, fast-paced environment.

What You'll Do

• Lead all daily kitchen and back-of-house operations.

• Ensure consistent food quality, presentation, portion control, and ticket times.

• Hire, train, coach, and develop kitchen team members.

• Create a positive, professional, and accountable kitchen culture.

• Manage kitchen staffing, scheduling, labor, and productivity.

• Ensure recipes, preparation procedures, and food safety standards are consistently followed.

• Monitor food preparation and service to maintain quality and consistency.

• Manage ordering, receiving, storage, rotation, and inventory of food and kitchen supplies.

• Monitor food costs, waste, portion control, and inventory levels.

• Maintain proper sanitation, cleanliness, and organization throughout the kitchen.

• Ensure compliance with health department requirements and company food-safety standards.

• Work closely with the FOH Manager to ensure efficient communication and smooth food service.

• Coordinate with the General Manager regarding staffing, operational challenges, guest feedback, and business performance.

• Address guest concerns relating to food quality or service in a timely and professional manner.

• Assist with menu execution, new product rollouts, promotions, and operational initiatives.

• Maintain kitchen equipment and communicate maintenance or repair needs.

• Lead the kitchen team during high-volume periods and ensure timely execution of orders.

• Hold team members accountable to company standards and expectations.

What You'll Need

• 5+ years of restaurant or hospitality kitchen management experience.

• Previous experience leading a high-volume kitchen operation.

• Strong knowledge of food preparation, food safety, sanitation, and kitchen operations.

• Experience with inventory, ordering, receiving, invoices, and food-cost management.

• Strong leadership and team-development skills.

• Ability to train and motivate kitchen staff.

• Strong organizational and problem-solving skills.

• Ability to work effectively in a fast-paced environment.

• Ability to acquire any required Manager/SafeServe certification.

• Professional communication skills and a team-oriented approach.

• Ability to work nights, weekends, holidays, and varying shifts. JD substantially the same, but adjust

• Ability to lift up to 50 lbs.