Somewhere Nowhere NYC - Lounge & Rooftop Brand Cover
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Kitchen Manager

Category
Cocktail Lounge/Nightclub
Cuisine
Cocktail Bar/Lounge
Summary
Kitchen Manager
Salary Competitive salary
Schedule Full Time
Experience Minimum 4 years of experience
Location 112 W 25th St 38th & 39th Floor, New York, NY 10001, USA
Category Cocktail Lounge/Nightclub
Cuisine Cocktail Bar/Lounge

Kitchen Manager


Description

KITCHEN MANAGER

Job Description

At Somewhere Nowhere (SWNW) we’re looking for happy, creative, energetic, ambitious, and positive people to join our team. The Kitchen Manager is responsible for the daily operations of the kitchen and is the first in command on a day-to-day basis, managing all other food preparation associates. This person will be hands-on, work with a small team and is responsible for the consistency in the execution of SWNW’s culinary program. This is a key position that drives the motivation and productivity of the culinary team. The Kitchen Manager must be a creative individual who is willing to participate in creating seasonal menus and designing new dishes. This professional must be dedicated to food quality and set high standards for their output. Additional requirements below:

General Responsibilities

  1. Complete opening and closing checklists

  2. Cook and prepare a variety of food products using a variety of equipment and utensils according to the Daily Prep List

  3. Follow and prepare all recipes according to recipe book

  4. Responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

  5. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking

  6. Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures

  7. Portions food products prior to cooking according to standard portion sizes and recipe specifications

  8. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists team in closing the kitchen.

  9. Promptly reports equipment and food quality problems to Management

  10. Informs Management immediately of product shortages and problem solve as needed

  11. Performs other related duties as assigned by Management

  12. Assists in receiving incoming deliveries and properly storing food to restaurant and health department standards

  13. Train new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu

  14. Ensure all staff members adhere to culinary standards and regulations

  1. Track, record and replenish inventory as needed

  2. Cross-train kitchen staff on multiple stations

  3. Have thorough knowledge of menus and the preparation. Prepare all components of each dish on our menu using our proven recipes. Prepare and properly garnish all food orders in accordance with menu specifications.

  4. Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen

  5. Must keep up with culinary trends and techniques

  6. Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the restaurant operating hours

  7. Recognize quality standards in fresh vegetables, fish, and dairy and meat products

  8. Knowledge of herbs and spices and proper use of each

  9. Ensure that the kitchen, all food prep areas and all food storage areas meet restaurant cleaning standards

  10. Work with team of cooks to do portion prep work for other shifts when needed

  11. Monitor product freshness and rotate out old product based on a schedule created by the restaurant

  12. Properly store and label food to health department standards

Required Skills

  1. 4+ years’ culinary experience in a comparable hotel environment

  2. Four-year degree or culinary school completion

  3. Knowledge of best practices for training kitchen staff and implementing kitchen
    procedures

  4. High level of creativity and reliability

  5. Flexible schedule required

  6. Must have food handlers permit

  7. Excellent knowledge of Public Health regulations

  8. Ability to operate industrial machinery and carry loads up to 40 lbs

  9. Willingness to work in hot, humid environment and on your feet for 8 hour shifts

  10. High level of professionalism

  11. Comfortable working with a team in a fast-paced kitchen environment

  12. Excellent verbal communication and organization skills


We are committed to training and supporting each team member to help you reach your goals and have you grow with us.


Having fun is a must!


Join the SWNW Culture - it’s what sets us, and you, apart.


SWNW is an Equal Opportunity Employer.

KITCHEN MANAGER

Job Description

At Somewhere Nowhere (SWNW) we’re looking for happy, creative, energetic, ambitious, and positive people to join our team. The Kitchen Manager is responsible for the daily operations of the kitchen and is the first in command on a day-to-day basis, managing all other food preparation associates. This person will be hands-on, work with a small team and is responsible for the consistency in the execution of SWNW’s culinary program. This is a key position that drives the motivation and productivity of the culinary team. The Kitchen Manager must be a creative individual who is willing to participate in creating seasonal menus and designing new dishes. This professional must be dedicated to food quality and set high standards for their output. Additional requirements below:

General Responsibilities

  1. Complete opening and closing checklists

  2. Cook and prepare a variety of food products using a variety of equipment and utensils according to the Daily Prep List

  3. Follow and prepare all recipes according to recipe book

  4. Responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

  5. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking

  6. Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures

  7. Portions food products prior to cooking according to standard portion sizes and recipe specifications

  8. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists team in closing the kitchen.

  9. Promptly reports equipment and food quality problems to Management

  10. Informs Management immediately of product shortages and problem solve as needed

  11. Performs other related duties as assigned by Management

  12. Assists in receiving incoming deliveries and properly storing food to restaurant and health department standards

  13. Train new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu

  14. Ensure all staff members adhere to culinary standards and regulations

  1. Track, record and replenish inventory as needed

  2. Cross-train kitchen staff on multiple stations

  3. Have thorough knowledge of menus and the preparation. Prepare all components of each dish on our menu using our proven recipes. Prepare and properly garnish all food orders in accordance with menu specifications.

  4. Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen

  5. Must keep up with culinary trends and techniques

  6. Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the restaurant operating hours

  7. Recognize quality standards in fresh vegetables, fish, and dairy and meat products

  8. Knowledge of herbs and spices and proper use of each

  9. Ensure that the kitchen, all food prep areas and all food storage areas meet restaurant cleaning standards

  10. Work with team of cooks to do portion prep work for other shifts when needed

  11. Monitor product freshness and rotate out old product based on a schedule created by the restaurant

  12. Properly store and label food to health department standards

Required Skills

  1. 4+ years’ culinary experience in a comparable hotel environment

  2. Four-year degree or culinary school completion

  3. Knowledge of best practices for training kitchen staff and implementing kitchen
    procedures

  4. High level of creativity and reliability

  5. Flexible schedule required

  6. Must have food handlers permit

  7. Excellent knowledge of Public Health regulations

  8. Ability to operate industrial machinery and carry loads up to 40 lbs

  9. Willingness to work in hot, humid environment and on your feet for 8 hour shifts

  10. High level of professionalism

  11. Comfortable working with a team in a fast-paced kitchen environment

  12. Excellent verbal communication and organization skills


We are committed to training and supporting each team member to help you reach your goals and have you grow with us.


Having fun is a must!


Join the SWNW Culture - it’s what sets us, and you, apart.


SWNW is an Equal Opportunity Employer.


Details
Salary Competitive salary
Schedule Full Time
Experience Minimum 4 years of experience
Location 112 W 25th St 38th & 39th Floor, New York, NY 10001, USA
Category Cocktail Lounge/Nightclub
Cuisine Cocktail Bar/Lounge

Skills
Inventory Management
Training Experience
Menu Development
Cleanliness
Food Safety
Food Preparation
Kitchen Safety
Safe Food Handling
Sanitary Practices
By applying you confirm you have these skills.

expired job post

112 W 25th St 38th & 39th Floor, New York, NY 10001, USA