Kitchen Manager

3 years

Nobody Told Me is a full-service cocktail bar that focuses on providing impeccable service and superb food & drinks in a fun environment to every guest. We are open everyday at 11am with a full brunch menu, and keep our kitchen open until 1:30am.

The Kitchen Manager plays an important role in the hands-on leadership of kitchen operations, staff management, service execution, and physical plant maintenance by working alongside the Chef to ensure the highest levels of quality, efficiency, and consistency.

We are looking for someone who has prior experience in a similar capacity, a deep understanding of the core tenets of hospitality & food service, a desire to learn and grow with us as we expand into new concepts & locations, and most importantly, someone who enjoys working in a challenging + fast paced environment.

Qualified candidates should be able to demonstrate active oversight of all kitchen operations during service, with an emphasis on food quality, consistency, and ticket times. Some examples would be:

• Ensuring all food production is being carried out correctly, with any deviations from the recipe book or established protocols being approved by the chef
• Conducting daily line and walk-in checks to ensure product quality and DOH compliance
• Enforcing correct line station organization, execution, cleanliness, and food safety standards with all BOH staff, especially during high-volume hours.
• Coordinating execution of food packages for large parties, buy-outs, and off-site catering events.
• Leading your staff with professionalism, and enforcing an environment of HR compliance with all staff interpersonal interactions.

As a member of the management team, the Kitchen Manager will be expected to take steps to ensure the financial well-being of the business, including but not limited to:

• Working closely with the Chef on maintaining kitchen efficiency, and implementing operational improvements as the business evolves.
• Communicating with the Chef and Lead Bartender when placing orders to ensure proper inventory levels.
• Managing the BOH schedule in a manner that meets accepted labor cost %.

The Kitchen Manager will also take primary accountability for meeting all DOH compliance standards. As such, we expect that any candidates:

• Have a valid NYC Food Handlers Card. Additional ServSafe/ServSafe Allergen training is preferred, but not required.
• Can ensure all staff are abiding by our 10 Kitchen Commandments.
• Will enforce all DOH protocols with BOH, FOH, and Porter teams every day.

Compensation: Salary ($60,000.00 - $70,000.00)

Benefits & Perks: Paid Time Off, Dining Discounts

Quality Control

Attention to Detail

Organizational Skills

Leadership

Teamwork

Time Management

Communication

Adaptability

Training and Development

Catering Management

Compliance Management

Inventory Management

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