• Kitchen Operations:
  • Oversee and participate in all aspects of food preparation, including prepping, cooking, assembly, and presentation, ensuring consistency and quality
  • Manage kitchen flow during peak hours to ensure timely service and maintain customer satisfaction
  • Ensure all food items are prepared according to recipes, portion sizes, and quality standards
  • Monitor food inventory, place orders, and minimize waste through proper handling and storage
  • Conduct regular quality and safety checks on ingredients and finished products
  • Maintain a clean and organized kitchen environment, adhering to company and NYC DOH regulations
• Team Leadership & Training:
  • Train new kitchen staff on food preparation techniques, kitchen procedures, and safety protocols
  • Supervise and motivate staff, fostering a positive and collaborative team atmosphere
  • Delegate tasks effectively and ensure all team members understand their responsibilities
  • Provide ongoing coaching and feedback to improve staff performance
  • Schedule staff to ensure adequate coverage
• Inventory & Cost Control:
  • Monitor food costs and actively work to reduce waste and optimize inventory levels
  • Conduct regular inventory counts and reconcile with sales data
  • Identify opportunities for cost savings without compromising quality or availability of ingredients
• Food Safety & Compliance:
  • Ensure strict adherence to company and NYC DOH regulatory guidelines
  • Implement and maintain proper food handling, storage, and temperature control procedures
• Maintenance & Equipment:
  • Perform routine checks on equipment and report any malfunctions or maintenance needs
  • Ensure all equipment is cleaned and maintained properly
• Customer Service:
  • Address guest feedback related in a professional and timely manner
  • Collaborate between kitchen and front-of-house staff to ensure a seamless dining experience

• Proven experience (2 years) as a Team Leader or similar role in a restaurant setting
• In-depth knowledge of food preparation techniques, cooking methods, and kitchen equipment
• Solid understanding of food safety principles and practices
• Strong leadership, communication, and interpersonal skills
• Ability to work effectively in a fast-paced environment and manage multiple tasks simultaneously
• Excellent problem-solving and decision-making abilities
• Flexibility to work various shifts, including evenings, weekends, and holidays
• Basic computer skills for inventory management and scheduling

• Ability to stand for extended periods and lift up to 50 pounds
• Manual dexterity and coordination to operate equipment

• High school diploma or equivalent required
• New York City Department of Health Food Handler’s Certificate required
• Culinary degree or certificate is a plus

--

• The candidate’s ability to perform the tasks in the available job role.
• The candidate's self-rated skill proficiency.
• The candidate’s fit for this job posting.