Join the Opening Team — 21 Broadway, Brooklyn NY
Rocky's is the sports bar that doesn't feel like one. Opening next month at 21 Broadway in Williamsburg Brooklyn, we're flipping the script: premium hospitality and a design-forward space where sports, style, and community collide. Guests get thoughtfully crafted cocktails, a Michelin-chef-curated menu, plenty of screens, and broadcast-quality sound. From NFL Sundays and Premier League matchdays to UFC fight nights and NBA playoffs, Rocky's is built around live moments and curated events. Join the opening team: shape a brand-new venue from day one, grow as we grow, and help set a new standard for what a sports bar can be. We promote from within, we work hard, and we have fun doing it.
All roles: we're an equal opportunity employer — all applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status. Roles involve standing for extended periods and lifting up to 50 lbs. Compensation ranges below are good-faith estimates; final pay depends on experience.
Own the kitchen end to end — the food, the team, and the numbers.
What you'll do
- Own daily back-of-house operations: staff the line, run the pass at peak, and hold the standard from open to close
- Execute and steward the opening menu — recipes, portions, plating — with absolute consistency, ticket to ticket and shift to shift
- Develop new menu items as the concept grows: bring ideas, test and cost them, run tastings with ownership, and put your own stamp on the food
- Hire, schedule, train, and develop the kitchen team; manage labor hours against budget
- Own food cost: ordering, receiving, vendor relationships, inventory counts, par levels, yield, and waste against target margins
- Build and run kitchen systems from scratch — prep lists, station setups, recipe books, opening and closing procedures
- Plan prep, par levels, and staffing around the sports calendar so the kitchen holds the same standard on a 300-cover NFL Sunday as on a Tuesday
- Own DOH compliance, food safety logs, temperature and labeling protocols, and equipment maintenance and repair calls
- Partner with front of house on ticket times, service flow, and menu training
What you bring
- 5+ years in professional kitchens with 2+ years as a chef, sous chef, or kitchen manager running a back of house
- Culinary point of view — you can execute someone else's menu faithfully and write dishes worth keeping
- Proven food cost and labor management — you can read a P&L line and act on it
- Volume discipline: you've held quality through a rush, not just built a menu
- NYC Food Protection Certificate (or ability to obtain before opening) and a clean DOH track record
- A builder's mentality — you'll be setting up systems, not inheriting them
- Full availability including nights, weekends, holidays, and game days
