Kitchen Manager

Work any station (grill, fryer, cold/mezze, expo)

Expedite during busy service

Lead the line and manage ticket flow

Maintain consistency, speed, and discipline

Run prep, assign tasks, and approve production

Keep walk-in organized (FIFO, labeling, quality control)

Ensure full DOH compliance and cleanliness

Communicate daily with Ownership and management 

No menu creation

No recipe development

No R&D

No fine-dining technique required

• Work the line every shift and set the pace

• Call tickets and coordinate timing between stations

• Check every plate before leaving the window

• Keep line clean, organized, and fast

• Grill: ribeye , chicken, lamb, kofta, Fish...

• Fryer: falafel, fries...

• Cold /  station: hummus, salads...

• Expo: plating, garnishing, timing

Prep & Organization

• Write daily prep list and assign tasks

• Approve all key prep (Vegetables,Meat, Marinades)

• Maintain walk-in organization and portioning

• Reduce waste and maintain par levels

Team Leadership

• Train cooks and enforce consistency

• Maintain discipline, cleanliness, and efficiency

• Motivate cooks and build a strong kitchen culture

Kitchen Operations

• Manage inventory and ordering

• Receive deliveries and check quality

• Report shortages or equipment issues

• Ensure opening/mid/closing checklists are followed

• • 65,000 to $75,000 per year

  • 6 days per week 

  • Opportunity for performance bonus

  • Complimentary staff meals

  • Growth potential within the Balade group