Kitchen Manager

Kitchen Manager – With Others Brooklyn

We’re seeking a talented and motivated Kitchen Manager who’s excited to lead our food program and oversee all aspects of kitchen operations. The ideal candidate will have a strong handle on inventory and purchasing, a proven ability to manage costs and labor effectively, and a passion for fostering a positive and collaborative kitchen environment.

As Kitchen Manager, you’ll be responsible for daily operations, scheduling, maintaining DOH compliance, and developing and supporting the BOH team. This is a hands-on role that requires five days a week on the line, preparing exceptional, seasonal dishes. You’ll work closely with the General Manager and owner to oversee the entire BOH team and food program to ensure smooth operations and top-notch execution.

If this sounds like the role for you, we’d love to hear from you! Prior experience as a sous chef, chef de cuisine, or executive chef is required, with a demonstrated history of strong leadership, successful concept execution, and financial savvy.

Key Responsibilities:

• Lead daily kitchen operations, including food prep, service, and BOH team management.
• Handle purchasing, inventory, and vendor relationships to ensure cost efficiency and sourcing high-quality ingredients.
• Develop and maintain schedules, ensuring adequate coverage and efficient use of labor.
• Maintain DOH compliance and be prepared for inspections at all times.
• Collaborate on menu development to create exciting, approachable dishes aligned with our concept.
• Foster team growth through mentorship and training, encouraging collaboration and accountability.
• Partner with the GM to coordinate in-house events, large bookings, and buyouts.

What We’re Looking For:

• Proven leadership experience as a Chef or similar role in NYC’s restaurant scene, ideally in a fine dining or elevated hospitality environment.
• Strong understanding of kitchen management, including labor costs, purchasing, and inventory control.
• Solid experience in financial management, including budgeting and P&L oversight.
• Exceptional leadership and interpersonal skills to inspire and motivate the team.
• Organizational excellence and time management skills to juggle multiple priorities effectively.
• A proactive, positive attitude and the ability to hold the team accountable with professionalism.
• Deep knowledge of health and safety regulations, with a commitment to enforcing compliance.
• Flexibility to work evenings, weekends, and holidays as required.

Qualifications:

• A minimum of 3 years of experience as an Executive Chef, Sous Chef, or Chef de Cuisine.
• Track record of long-term impact and success in a high-end hospitality setting.
• Experience coordinating large-scale events and buyouts.

More detail about With Others, please visit https://culinaryagents.com/entities/656370-With-Others

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