Kitchen Manager – Fast-Casual Restaurant Group

Location: New York City
Compensation: $75,000 – $90,000 annually (based on experience)

We are a team of skilled culinary professionals dedicated to quality, consistency, and communication at the highest level. Our mission is to make better food widely accessible while creating a meaningful, people-centered workplace.

We care deeply about the details, we lead with compassion, and we invest in our people. Driven and focused, we’re building a brand that’s reshaping how great food is prepared, served, and experienced — with a clear vision to build a better food system.

You are a passionate, hands-on culinary leader who thrives in a fast-paced, high-volume environment. You understand that consistency in leadership creates quality in operations, and you bring a strong balance of culinary skill, business acumen, and team development to every shift.

You lead by example, inspire through action, and are relentless about excellence in both food and people.

As Kitchen Manager, you will play a vital leadership role within the Back-of-House, ensuring smooth daily operations and impeccable execution of culinary standards. You’ll work directly with the Executive Kitchen Manager to deliver a consistent, high-quality guest experience while fostering a culture of teamwork, accountability, and growth.

• Oversee and participate in daily kitchen operations, ensuring all menu items meet brand standards for taste, texture, presentation, and portioning.

• Conduct regular kitchen walkthroughs to identify opportunities for improvement and coach the team in real time.

• Uphold and enforce consistency with recipes, prep methods, and systems.

• Maintain top-tier cleanliness, food safety, and DOH compliance at all times.

• Lead daily prep meetings and verify quality, freshness, and readiness for every service.

• Manage inventory, ordering, and cost control to meet financial targets.

• Partner with leadership to develop and train kitchen teams, providing clear expectations and constructive feedback.

• Coordinate communication and workflow across all stations to maintain structure and efficiency.

• Lead DOH inspections and internal audits confidently and proactively.

• Ensure proper labeling, storage, and rotation of all food products.

• Communicate clearly and proactively with the Executive Kitchen Manager and the General Manager.

• Share kitchen feedback and operational insights to support continuous improvement.

• Foster a positive, respectful, and collaborative kitchen culture that reflects the company’s values.

• 3–5 years of experience as a Sous Chef, Head Chef, or Kitchen Manager in a high-volume QSR, fast-casual, or multi-unit restaurant environment.

• Proven success in leading, motivating, and developing culinary teams.

• Strong understanding of food safety protocols and NYC DOH compliance.

• Hands-on leader with exceptional organization and time management skills.

• Culinary degree preferred but not required.

• NYC Food Handlers Card required.

This is an opportunity to join a purpose-driven, fast-growing restaurant group that values quality, integrity, and innovation. You’ll be part of a team that’s redefining what it means to “eat better” — both for our guests and for the people behind the food.

If you’re a motivated culinary professional ready to take the next step in your leadership journey, we’d love to meet you.

Apply now to join a team that’s transforming the future of food — one kitchen at a time.