Required Years of Experience
3 years
Job Details
Job Overview
We are excited to announce the opening of a new Japanese fine dining restaurant and are seeking an Assistant Kitchen Manager. The ideal candidate will bring a genuine passion for sincere hospitality to our team and guests. This role offers an opportunity to be a part of something unique and special. The Assistant Kitchen Manager will be responsible for:
Key Responsibilities:
- Manage end-to-end inventory: Maintain appropriate stock levels of food, beverages, and kitchen supplies to prevent shortages and minimize waste.
- Lead procurement & vendor relations: Place all regular orders with food and supply vendors. Act as the primary point of contact to negotiate pricing and resolve delivery errors.
- Oversee receiving & quality control: Inspect all incoming deliveries for quality, accuracy, and temperature compliance. Verify invoices against purchase orders and distribute to the applicable departments.
- Maintain organizational storage: Ensure all stock areas (walk-ins, freezers, and dry storage) are kept clean and organized using the First In, First Out (FIFO) rotation method.
Qualifications:
- Experience: 3+ years of leadership or supervisory experience in a commercial kitchen, or a dedicated inventory management role in hospitality.
- Skills: Strong organizational skills with a proven track record of handling vendor orders, invoices, and stock tracking.
- Culinary knowledge: Comfortable handling prep work, basic cooking, and navigating back-of-house operations safely.
- Certifications: Valid local Food Handler's card or ServSafe Certification.
- Physical ability: Ability to lift up to 50 lbs regularly (handling delivery boxes) and stand for extended periods.
What We Offer:
- Competitive salary: $60,000-75,000/year
- Opportunity to help build and shape a new restaurant from the ground up
- Collaborative, supportive work environment
- Opportunity for growth with a growing brand
Compensation Details
Compensation: Salary ($60,000.00 - $75,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, 401k, Dining Discounts
Required Skills
Leadership
Inventory Management
Vendor Negotiation
Quality Control
Attention to Detail
Communication Skills
Team Collaboration
Problem Solving
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For over three centuries, Japanese cuisine has continually redefined itself while remaining rooted in tradition. At One Bryant Park, we carry that spirit forward in New York—creating what we call New Japanese: a distinctly contemporary expression of Japanese cuisine. Under the vision of Culinary Director Tadaaki Ishizaki, our Kaiseki experience is structured around eight seasonal menus inspired by the philosophy of the Seventy-Two Microseasons. Each reflects the subtle transitions of the natural world through a uniquely New York expression of Kaiseki. Tradition and innovation are not opposites. Together, they are the reason Japanese cuisine continues to evolve. At One Bryant Park, we honor that history and spirit while shaping the next chapter of Japanese cuisine.
